轉載 :【梅子蒸蟹食譜】阿爺廚房家傳粵式手工菜 鼎爺親身示範劏蟹教學

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【空少私房菜】10分鐘秘製泰式酸辣汁 蘸生蝦以外的絕配原來是…

泰式秘製酸辣汁食譜：



泰式秘製酸辣汁食譜

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泰式秘製酸辣汁食譜

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泰式秘製酸辣汁食譜

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泰式秘製酸辣汁食譜

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泰式秘製酸辣汁食譜

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【空少私房菜】青木瓜沙律食譜 棕櫚糖、小紅蝦乾、研缽泰式正宗

其他泰式食譜：



青木瓜沙律食譜

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泰式烤豬頸肉｜Kor Moo Yang (คอหมูย่าง)｜Grilled Pork Neck

1. 把豬頸肉洗淨，將過多的脂肪除去備用。

Trim excess fat off the pork neck.

2. 把香茅白色部分切成小圓圈後剁碎。將蒜瓣和芫荽根或莖剁碎。

Lemongrass, white parts only, garlic and cilantro roots or stems finely chopped.

3. 用研缽和研棒或攪拌機把香茅、蒜末、芫荽磨成蓉。

In a mortar and pestle or food processor, pound lemongrass, garlic, and cilantro roots or stems into a paste.

4. 加入椰糖，繼續磨至完全溶化。加入蠔油和魚露，拌勻。

Add palm sugar and pound until dissolved. Add oyster sauce and fish sauce and stir to combine.

5. 豬頸肉加入醃料，放進雪櫃醃2小時或過夜則最為理想。

Pour marinade over the pork neck and coat well, refrigerate for at least two hours or overnight for best results.

6. 烤肉前先將醃好的豬頸肉拿出來解凍約20分鐘。預熱焗爐至200°C /400°F。

Remove pork neck from the refrigerator about 20 minutes prior to cooking. Preheat oven to 200°C /400°F.

7. 豬頸肉放在鋪了烘培紙的烤盤上，焗15分鐘後把肉翻轉。

Lin a baking tray with baking paper and grill pork neck for 15 minutes.

8. 視乎豬頸肉厚度，再烤約10分鐘至肉邊微焦即可取出。

Flip and continue grilling for 10 minutes or until slightly charred on the outside. Cooking time will vary depending on the thickness of the pork neck.

9. 待豬頸肉稍涼，以45度角逆紋切成薄片，以蘸汁伴吃，味道絕佳！

Allow pork neck to rest for 5 minutes. To serve, slice the pork neck thinly across the grain, angling the knife at 45 degrees if the pork neck is particularly thin. Serve warm with Nam Jim. Enjoy!



Alvin's Penthouse Kitchen 空少私房菜

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