Tuesday, April 19, 2011

越南地道口味:香茅豬扒 Pork Chops with Lemongrass (Vietnamese style)





移民澳洲前很少機會吃越南菜。布里斯本有不少越南人開餐館,做得不錯,也很有口碑。因此也愛上越南館子。越南菜多下香料,又喜用魚露。這款香茅豬扒味香甜,送飯或湯麵最是頂瓜瓜。今天嘗試自己親手泡製,味道跟在越南餐館吃的不相上下,很是滿意呢。
香茅豬扒 Pork Chops with Lemongrass

這個食譜簡單易做,味道剛剛好 Yummy~

材料 Ingredients:

豬扒4塊 (4 pork chops, about 350g)
香茅 1 枝(拍鬆,切碎)(a spring of lemongrass, pressed and minced)
蒜肉2粒(剁爛成蓉)(2 braids of garlic, chopped)
乾蔥2粒(切片)(2 shallots, sliced)
紅椒粒、蔥粒各酌量(some diced chili and spring onion)
薄荷葉(即香花菜,少許伴碟)(如不喜歡可不用)(peppermint for garnish)

醃料 Marinade:

生抽1湯匙(1 tablespoon light soya sauce)
糖 1/3茶匙(1/3 teaspoon sugar)
鹽1/8茶匙(1/8 salt)
青檸汁1/2湯匙(可使肉質鬆軟)(1/2 tablespoon lime juice)
生粉1/2湯匙(1/2 tablespoon corn flour)

調味料 Seasoning:

魚露1湯匙(1 tablespoon spicy fish sauce)
糖2/3茶匙(2/3 teaspoon sugar)
麻油、胡椒粉各少許(a dash of sesame oil; a few shakes of pepper)

做法:

1. 豬扒洗凈,用廚房紙抹乾。用刀背略為拍鬆,加入醃料及香茅碎拌勻,醃約45至60分鐘,隨即放入燒熱的煎鑊中,把豬扒煎熟及表面金黃色,取出並吸乾油份,待用。

2. 用燒油1湯匙,爆香蒜蓉,乾蔥片,把豬扒回鑊並注入調味料,紅椒粒及蔥粒,快手兜炒勻,盛上碟,伴以薄荷葉,即可趁熱食。

3. 或可將炸脆乾蔥片及香茅碎灑上。

溫馨提示:

1. 如果喜歡的話,還可以再伴以魚露佐食,味更濃郁。但基絲汀覺得味道已剛剛好了。

2. 或者可以把豬扒醃過夜來煎,就更入味。

香茅豬扒用料

左圖:香茅和乾蔥。右圖:魚露(基絲汀覺得這個牌子是最好味道的)

Method:

1.Rinse and dry pork chops, tenderize them briefly with the back of a chopper and blend in marinade, sprinkle minced lemongrass and leave them for 45 minutes to 1 hour, then fry marinated pork chops till done and golden.

2.Heat 1 tablespoon oil to sauté garlic and shallot, put in pork chops and fry briefly. Pour in seasoning mixture; sprinkle diced chilli and spring onion, stir well. Dish up and garnish with peppermint. Serve hot.

Read more: http://www.christinesrecipes.com/2008/02/blog-post_16.html#ixzz1K2XwuSx3

No comments:

Post a Comment