光顾了2轮Oxx Sxxx，一间泰式料理餐馆。
第一轮，和安哥随心乱闯，也随缘乱点，
结果就和这道泰式青咖哩叻沙面相遇了。
这一尝，咱们就爱上了，
回来后还不停的诱惑娜娜，
结果，一行三人，又再度光顾Oxx Sxxx ,
结论是： 父女俩向我下订单，希望把它出现在安家的餐桌上。
宗和当天有份吃的意见和手机偷偷拍下的照片，
我到菜市走一趟，收集了所有材料，
挥挥魔术棒，变！
哈。。。。。哈。。。。。。。
山寨版的青咖哩叻沙面，
嗒得啦。。。。。。！ 也似模似样的登场了
供4人份
材料 ：
叻沙面干 200克
青咖哩糊 180克 (参阅以下做法）
浓缩椰奶 350毫升
高汤 （200毫升水 + 5克鸡精块）
调味 ：
糖 1汤匙
鱼露 1茶匙
佐料 ：
芽菜 100克
长豆 50克
青瓜 1条
甜菜秿 30克
咸蛋 2粒
全鸡腿 1副
少许的薄荷叶，九层塔叶和辣椒圈。
做法 ：
1。 将鸡腿洗净，去骨，切片。以少许盐，胡椒和粟粉腌制20分钟。
2。 将芽菜洗净，捞干置旁。长豆快速川烫，捞干切粒。 将青瓜刨丝；甜菜埔切块。将咸蛋煮熟，去壳切半。
3。 将叻沙面干，滚水煮软约15分钟。捞干，置旁待用。
4。 热锅倒入约100毫升的椰奶，小火煮出油，倒入青咖哩糊，翻炒至香，倒入剩余的椰奶拌匀。 加入高汤继续煮微滚。加入鸡肉片，中火煮至鸡肉片熟，最后调入调味即可。
5。 取一个盘，摆上适量的叻沙面和佐料，淋上青咖哩酱和鸡肉片。最后再撒上辣椒圈，薄荷叶和九层塔叶，趁热享用。
青咖哩糊材料：
15条指天椒，6条青辣椒，3支香茅，30克芫茜根，
150克葱头仔，80克蒜头，3片蓝姜，1寸黄姜，
100克九层塔叶，50克薄荷叶，5片疯柑叶，2粒疯柑皮，
1汤匙芫茜籽粉，1茶匙小茴香籽，1汤匙烤香马来栈，1茶匙黑胡椒粒。
将全部材料放入搅拌机内搅至幼滑的青咖哩糊即可。（总糊约540克）
叻沙面干laksa noodle
Thai Laksa served with Green Curry/
KHANOM JEEN KAENG kHIAW WAN MOO
Serves 4.
Ingredients:
200g laksa noodles
180g green curry paste
350ml thick coconut milk
Stock (200ml water +5g chicken essence cube)
Seasoning:
1tbsp sugar
1tsp fish sauce
Condiment:
Bean sprouts 100g
Long beans 50g
Cucumbers 1
Pickled vegetables 30g
Salted egg 2
Maryland or whole chicken thigh 1
Some sliced chillies, basil and mint leaves
Method:
1. Wash the chicken thigh, debone it and cut the meat into small pieces. Marinate it with some salt, pepper and corn starch for about 20 minutes.
2. Wash the bean sprouts and drain it. Blanch the long beans, then drain and dice. Shred the cucumber and cut the pickled vegetables into small pieces. Cook the salted egg, then cut the egg in half.
3. Blanch the laksa noodles for about 15 minutes and drain.
4. Heat a pot and pour in 100ml of coconut milk. Cook the coconut milk over a slow flame until oil seperated then add in the green curry paste and stir it until fragrant. Add in the remaining coconut milk, stir evenly, then add in the stock and bring it to a slight boil. Next, add in the chicken pieces, cook over medium flame until the meat is cooked, then add in the seasoning and mix evenly.
5. On a plate,arrange some laksa noodles and condiments before ladeling on some green curry gravy and chicken pieces. Finally, scatter some chilli slices, mint and basil leaves and serve.
Green curry paste ingredients:
15 Bird's eye chillies, 6 green chillies, 3 stalks of lemongrass, 30g coriander roots, 150g shallot, 80g garlic, 3 slices of galangal, 1 inch of turmeric, 100g basil leaves, 50g mint leaves, 5pcs caper leaves, 2 caper rinds, 1tbsp coriander seed powder, 1tsp jintan putih, 1tbsp roasted shrimp paste powder（Belacan）, 1 tsp black pepper seed.
Serves 4.
Ingredients:
200g laksa noodles
180g green curry paste
350ml thick coconut milk
Stock (200ml water +5g chicken essence cube)
Seasoning:
1tbsp sugar
1tsp fish sauce
Condiment:
Bean sprouts 100g
Long beans 50g
Cucumbers 1
Pickled vegetables 30g
Salted egg 2
Maryland or whole chicken thigh 1
Some sliced chillies, basil and mint leaves
Method:
1. Wash the chicken thigh, debone it and cut the meat into small pieces. Marinate it with some salt, pepper and corn starch for about 20 minutes.
2. Wash the bean sprouts and drain it. Blanch the long beans, then drain and dice. Shred the cucumber and cut the pickled vegetables into small pieces. Cook the salted egg, then cut the egg in half.
3. Blanch the laksa noodles for about 15 minutes and drain.
4. Heat a pot and pour in 100ml of coconut milk. Cook the coconut milk over a slow flame until oil seperated then add in the green curry paste and stir it until fragrant. Add in the remaining coconut milk, stir evenly, then add in the stock and bring it to a slight boil. Next, add in the chicken pieces, cook over medium flame until the meat is cooked, then add in the seasoning and mix evenly.
5. On a plate,arrange some laksa noodles and condiments before ladeling on some green curry gravy and chicken pieces. Finally, scatter some chilli slices, mint and basil leaves and serve.
Green curry paste ingredients:
15 Bird's eye chillies, 6 green chillies, 3 stalks of lemongrass, 30g coriander roots, 150g shallot, 80g garlic, 3 slices of galangal, 1 inch of turmeric, 100g basil leaves, 50g mint leaves, 5pcs caper leaves, 2 caper rinds, 1tbsp coriander seed powder, 1tsp jintan putih, 1tbsp roasted shrimp paste powder（Belacan）, 1 tsp black pepper seed.
Blend all the ingredients until smooth to form a paste.(Total weight about 540g)
想知道我的叻沙面生意如何吗！
告诉你，叫好又叫座呢！
当天包刮二伯，一共四人，都吃得津津有味，赞不绝口！
尤其那两父女，虽然有珠玉在先，但是给这道料理的评价是有过之而无不及哦！
其实只要你对香料稍微认识的，
但看那张香料清单，不难想象它的美味和香郁。
加上新鲜脆口的佐料，自然叫人胃口大开。
每吃进一口，都是香气浓郁的九层塔，薄荷，
鲜甜的椰奶，辛香的香料，QQ的叻沙面条，
就是欲罢不能的Hociak!
@@@@@ Enjoy ! @@@@@
真是"泰"厉害了，"泰"棒了。
回复删除那绿咖喱看着就好喜欢！
young真棒，吃过2次就能煮出来，well done～
回复删除你很厉害, 这青咖哩叻沙卖相真好, 很棒!
回复删除真是厉害哦。太高招了。非常有吸引力的料理。哈哈哈 ~ sister， 这个好赞。
回复删除太强了啦！简直就是天生的料理高手！ 好棒！
回复删除这样 pandai 的Aunty Young。。。。
回复删除叫我如何不。。。。<3 妳哦？？
忽然好想念六月的泰国游。。。
回复删除Looks so appetising..thanks for sharing Aunty Young!
回复删除