港式口味 白咖喱豬扒飯 White Curry Pork Chop with Rice in Hong Kong Style

白咖喱豬扒飯係沙嗲王既鎮店名物,係我地腦海中對沙嗲王最深既印象就係用極唔完既優惠券、次次食完野都有得送既xo醬,其次就係佢菜單上歷久不衰既白咖喱豬扒飯,真係幾特別同幾好食的。

白咖喱豬扒飯應該算係取東南亞菜元素,改頭換面至岩香港人既口味,然後成為極受歡迎菜式既代表吧?係我地心目中,白咖喱豬扒飯已經成為新派香港菜式之一。

我地已經煮過依個飯幾次,咖哩最蝦人既就係要試好多次先可以調校到最岩既口味,今次我地就share下我地係點煮啦!

There is a restaurant chain in Hong Kong called Satay King serving White Curry Pork Chop with Rice which eventually made the chain famous. The dish combined South-east Asian elements and adjusted itself into Hong Kong style. In our minds this is already a new Hong Kong dish.

We have tried making this dish multiple times and the most difficult part is to find the most balanced flavour of the curry. Let’s check out how we made our White Curry Pork Chop with Rice!

白咖喱豬扒飯 White Curry Pork Chop with Rice

白咖喱豬扒飯 White Curry Pork Chop with Rice

賣相令人垂涎欲滴,白咖哩汁又岩香港人口味,不經不覺就送晒成碗飯!
而今次既飯一定要係鑄鐵鍋炊飯,特別好食!

The dish looks mouth watering and the white curry sauce is perfect for serving with rice!
The rice was made by cast iron pot. It’s more delicious!

不得不講沙嗲王既白咖哩豬扒飯真係好食,豬扒醃到充滿香茅味,口感上又做到外脆內軟,而白咖喱汁又調到非常港式風味,令人間中就會想去食一食

One can’t deny that the White Curry Pork Chop with Rice in Satay King is tasty. The pork chop is well marinaded with aromatic flavour of lemongrass and it’s crispy.

材料有豬扒、白咖哩粉、雞湯、炸乾蔥、椰漿、洋蔥
仲有泰式香料包,入面會有香茅、檸檬葉、乾蔥同南薑

Ingredients include pork chop, white curry powder, chicken stock, fried shallot, coconut cream, onion
Also Thai spice set which has inside some lemongrass, lemon leaves, shallots and galangal

用刀背打鬆豬扒

Make the pork chop tenderer by chopping it with the back of the knife

琢碎1條香茅用黎醃肉

Shred a lemongrass for marination

用香茅、生抽、美極、胡椒、糖、生粉、油去醃肉,最少醃一個鐘

Marinade the pork chop for at least an hour with shredded lemongrass, light soy sauce, maggi seasoning, pepper powder, sugar, cornstarch and some oil

煎肉

Sear the meat

牛油果鍋24cm平底鍋都可以煎到金香焦脆既肉肉

Using the Avocado frying pan 24cm it’s easy to sear that crispy brown layer on the surface

煎完肉油淋淋,用廚紙抹抹就繼續煮

After searing the meat we can clean the oily pan with a piece of kitchen towel then we can resume cooking

煎香一條切開左既香茅、幾片南薑同一粒切開左既乾蔥
香料包既料唔洗用晒的

Saute a chopped lemongrass, a couple slices of galangal and a sliced shallot
We don’t need to use up the whole pack of Thai spices

加入2湯匙白咖哩粉

Add 2 tbsp of white curry powder

然後加入300ml左右雞湯同200ml水,煮5分鐘左右
網上有好多唔同既配方,我地試左幾次後,發現要似沙嗲王食到既感覺,秘訣係用多d雞湯同水,少d香料同白咖喱粉,可能香港人就係鍾意雞湯既主調lol

Add 300ml of chicken stock and 200ml of water then simmer it for 5 mins
Among all different recipes we could find online regarding the proportion of different ingredients, we found that, in order to imitate the flavour in Satay King, the secret behind is to add more chicken stock and water. I guess Hong Kong people just like chicken stock lol

加入150ml椰漿同幾塊檸檬葉,煮多陣就得

Add 150ml of coconut cream and a few lemon leaves. Cook for awhile

白咖喱汁鋪底,放上豬扒,再係面放上少少生既洋蔥絲

Pour the white curry first then put the pork chop on it. After that put some raw onion slices on top

最後撒上炸乾蔥就完成

Lastly put some fried shallots and it’s done!

超級美味既白飯小偷餸

Super delicious!

用牛油果鍋24cm平底鍋煎肉就岩晒,28cm就岩用黎炒下小菜,牛油果鍋超多好評,上我地網店可以睇更多介紹!

The 24cm saute pan is perfect for searing meat and the 28cm wok is good for making Cantonese style stir-fried dishes. Check out on our store where you can see more introduction and comments on the series!

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另一個港式fusion菜 — 大蔥炒和牛舌

Another Hongkongese fusion dish – Stir-fried Wagyu Tongue with Leeks

9唔搭8既組合? 出奇好味大蔥炒和牛舌 Spontaneous Stir-fried Wagyu Tongue with Leeks

三文魚係香港人好鍾意既食材,就咁脆皮煎就最簡單方便

Salmon is a popular cooking ingredient among Hongkoners. It’s easiest to pan fry it

脆煎三文魚 輕鬆高質晚餐 Easy Crispy Seared Salmon

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