Curry Spare Ribs

咖哩鸡，炒米粉，小时侯派对里的热门菜色。印象中的咖哩鸡做法是向印度小贩买些咖哩料，(也没想过究竟咖哩料里头是些甚麽东东）然后自行加些香矛，咖哩叶，咖哩粉，椰浆…等等的基本的材料。

 记得有一次帮小女儿办生日派对，如往常跟印度老兄买了些咖哩料，热锅，爆香咖哩料，加入鸡块… 咦…为甚麽会是这样的颜色呢…平时不是这样的啊…立刻熄火…当时真的没信心继续煮下去了。看这那堆粉红色的鸡肉，丢了有点可惜，洗干净再算吧。

平时我都有阅读食谱的习惯，凭着记忆，拉了本食谱，照着办，结果味道却出奇的好，粉红色的鸡肉总算被救活了。从此我就不再需要印度老兄的咖哩料了。

 

Chinese curries (咖哩, gā lǐ) typically consist of chicken, beef, fish, lamb, or other meats, green peppers, onions, large chunks of potatoes, and a variety of other ingredients and spices in a mildly spicy yellow curry sauce, and topped over steamed rice. White pepper, soy sauce, hot sauce, and/or hot chili oil may be applied to the sauce to enhance the flavor of the curry.

The most common Chinese variety of curry sauce is usually sold in powder form. It seems to have descended from a Singaporean and Malaysian variety, countries which also introduced the Satay sauce to the Chinese. 


The ethnic Cantonese (dominant in Kuala Lumpur), this yellow, Chinese-Malaysian variety was naturally introduced to China by the Cantonese, and features typically in Hong Kong cuisine. 

材料
800g-1kg排骨   |   1.2kg马铃薯，去皮，切块   |   1,200ml 清水   |   250ml椰浆   |  

腌料
2大匙面粉   |   1大匙生抽   |   1大匙蚝油

咖哩材料
200g葱头仔，切啐   |   5大匙辣椒糊   |   6支香矛，拍扁   |   5梗咖哩叶   |     
3大匙baba咖哩粉   |   3大匙瓶装咖哩粉

调味料
1大匙生抽   |   1大匙鸡精粉   |   半大匙糖  

做法
排骨加入腌料拌均，腌1小时。

热油锅，将马铃薯和排骨炸至金黄色，备用。

烧热5大匙油，爆香香矛，葱头仔啐后，再加入辣椒糊，咖哩叶，咖哩粉炒一会，加入排骨炒一炒，加入清水，马铃薯块和所有调味料煮至滚，把火喉调至最小，加锅盖焖30分钟。

最后加入椰浆煮至滚即可盛起。