上次去清邁學藝之後,一直都想試吓喺屋企自己整椰漿,然後製作紅咖喱,但忙住玩同埋做嘢嘅我,上個禮拜一直都冇時間,琴日喺日本返嚟之後,今朝一早起身馬上行動!
用新鮮椰漿做嘅紅咖喱,比起用盒裝做出嚟嘅紅咖喱更易煮出靚靚嘅椰油、椰味更加香濃,如果買唔到椰漿,但係屋企有攪拌機,不妨試一試,而且一個椰子,椰汁可以用嚟整雞湯、椰子肉可以用嚟整椰漿同埋椰絲,一個多用$35買一個返嚟玩吓,超級抵😃
另外,俾少少冷知識大家,喺超級市場或者泰國買到一盒盒嗰啲,我哋全部當佢係椰漿,質地比較杰,用嚟煮泰菜嘅時候比較容易煮出椰油,但係就比較肥同埋膩。咖喱嘅時候其實係要加一啲椰奶,椰奶就係椰漿加水,如果買盒裝嘅椰漿就需要加水,水嘅份量係一比一,椰奶可以令到咖喱帶有椰香味但係冇咁膩,自家製製作嘅話就睇吓食譜啦!
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咖喱面料:芫荽適量、檸檬葉適量
椰漿材料:新鮮椰子一個、水400 ml
椰奶材料:已攪拌的椰肉、水800 ml
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1. 在街市買椰子請檔主分開椰汁及椰子
2. 回家後,用小刀把椰子皮削去,把椰子切成小塊
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1. 製作椰漿的椰子渣滓,放入攪拌機中加入800毫升的水,以高速攪拌5至8分鐘,過濾後即成椰奶
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1. 打椰子渣滓放在焗盤上,以低溫150度焗1小時左右,中途要反轉數次,即成椰絲
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1. 在炒鑊中加入適量的油,先爆香紅咖喱醬
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