港式咖哩牛腩飯

Name: 港式咖哩牛腩飯
Yield: 2 servings
Cuisine: Cantonese
Ingredients: 牛腩 700克，加薑片焯水，冷水低火煮5分鐘，去掉血水，瀝乾備用; 薑、蒜、蔥段 適量; 柱候醬 2湯匙; 冰糖 2湯匙; 八角、肉桂、咖喱葉 適量; 咖哩醬 3湯匙; 沙茶醬 1湯匙; 黃薑粉 1湯匙; 薑 3片; 薯仔 1個，去皮切角，煮至半熟備用; 洋蔥 1個，切片; 紅綠指天椒 各1隻，切開一半; 椰奶或牛奶 150毫升

由 CookWhatHK0 次收藏

港式咖哩牛腩飯將焯水牛腩兩輪燜煮，加咖哩醬、柱候醬、沙茶醬、薯角同椰奶，惹味送飯。

港式咖哩牛腩飯

HK-Style Curry Beef Brisket Rice

材料

Ingredients

牛腩 700克，加薑片焯水，冷水低火煮5分鐘，去掉血水，瀝乾備用

700 g beef brisket, blanched with ginger slices in cold water over low heat for 5 minutes to remove blood, then drained

薑、蒜、蔥段適量

ginger, garlic, and spring onion to taste

柱候醬 2湯匙

2 tbsp chu hou paste

冰糖 2湯匙

2 tbsp rock sugar

八角、肉桂、咖喱葉適量

star anise, cinnamon, and curry leaves to taste

咖哩醬 3湯匙

3 tbsp curry paste

沙茶醬 1湯匙

1 tbsp satay sauce

黃薑粉 1湯匙

1 tbsp turmeric powder

薑 3片

3 slices ginger

薯仔 1個，去皮切角，煮至半熟備用

1 potato, peeled, cut into wedges, and parboiled

洋蔥 1個，切片

1 onion, sliced

紅綠指天椒各1隻，切開一半

1 each red and green bird's eye chilli, halved

椰奶或牛奶 150毫升

150 ml coconut milk or regular milk

做法

Instructions

首輪燜：先將材料爆香，加入已焯水牛腩，加入冰糖，燜45分鐘，或用壓力煲加適量水燜15分鐘。水份量剛蓋過牛腩即可。

First braise: Stir-fry the aromatics until fragrant, add the blanched beef brisket and rock sugar, then braise for 45 minutes, or use a pressure cooker with enough water for 15 minutes. Water should just cover the brisket.

次輪燜：把洋蔥、咖哩醬及材料爆香，把首輪燜好之牛腩加入，加適量水，放入薯角，持續翻炒，以防止黐底。

Second braise: Stir-fry the onion, curry paste, and other ingredients until fragrant. Add the brisket from the first braise, add water, put in potato wedges, and keep stirring to prevent sticking.