Vietnamese Curry Chicken 越南咖喱鸡

Vietnamese Curry Chicken
越南咖哩鸡

Ingredients A
材料

Chicken thighs 1 kg
鸡腿肉

Yam 800g
芋头

Coconut milk 400ml
椰浆

Marinade
腌料

Red chili 3 Tbsp
红辣椒

Curry powder 3 Tbsp
咖哩粉

Ginger flower 1 Tbsp
姜花

Lemongrass 1 Tbsp
香茅粹

Ingredients B

Red chili 3
红辣椒

Onion 2
大葱

Lemongrass 3
香茅粹

Chopped garlic 10
蒜茸

Chili boh 5 Tbsp
辣椒茸



Seasoning
调味料

Salt 2 tsp
盐

Sugar 2 Tbsp
糖

Ground black pepper 1 Tbsp
黑胡椒粉

Method
方法

1. Mix chicken with all ingredients and season for an hour.
鸡肉切块加入腌料腌1小时。

2. Deep-fry yam into oil till brown. Dish and drain.
芋头炸至金黄色滤干备用。

3. Heat up 1 Tbsp oil and sauté B until fragrant. Add in chicken, seasoning and stir-fry at high heat until aromatic. Pour in coconut milk and cook.
起锅热油爆香材料(B)在加入鸡肉和调味 料炒香倒入椰浆煮至鸡肉要熟。 后才加入芋头再煮熟便可上桌。

Thai Creamy Taufu 泰式奶香豆腐

Thai Creamy Taufu
泰式奶香豆腐

A. Ingredient
材料

Soft bean curd 3 Pcs
水豆腐

Fish meat (Gelatin) 300 g
鱼胶

Salted fish 1 Pcs
左口鱼

Water chestnut 5 Pcs
马蹄

Carrot ½ Pcs
红萝卜

Spring onion Bit
青葱

B. Seasoning
调味料

Pepper 1 Tsp
胡椒粉

Salt 1 Tsp
盐

Sesame oil 1 Tsp
麻油

Corn oil 3 Tbsp
玉米油

Tapioca flour 2 Tbsp
薯粉

C. Fried materials
炸料

Corn flour Bit
玉米粉

Method
方法

1. Blend all ingredients and seasoning. Mix evenly.
将A料全部材料和料混合和材料混均匀。

2. Mash soft bean curd, pour into tray. Use medium heat to steam till cooked. Remove leave to cool and cut into pieces. Dip with egg and coat with flour. Fry till golden colour.
将豆腐倒入盘里，然后放入蒸格以中火蒸至熟待冷切块沾上鸡蛋液后沾上干粉炸至金黄色便可上碟。