咖哩豬排飯Curry and Rice with Pork Cutlet

DSC09640咖哩豬排飯,我最愛的晚餐之一。

以前念大學的時候,徐州路校區附近的丹陽街有一家我的愛店"聯合國"。店如其名,菜單五花八門,有燉飯、咖哩飯、油蔥乾拌麵還有學生最愛的牛肉麵、水餃等。上次回台灣還有再去那裏看看,但店已經收起來了,好可惜。

循著研究所記憶中的味道,做了這次的咖哩豬排飯,豬排的醃製方式或許沒有那麼日式,但炸起來很香,和咖哩更是最佳拍檔,有空請試試看,回憶一些以前念書時候的好味道吧!

*咖哩要好吃的秘訣就是,煮好後蓋上鍋蓋再靜置半小時以上,讓鍋中食材充分吸收咖哩的味道,這可能也是為什麼隔夜的咖哩特別有味道的原因:)

Directions:

1. To make the curry:
Sauté thinly sliced onions in the pot to soften, then add diced potatoes and carrots, stir fry for 1 minute. Next, pour water into the pot, enough to cover all ingredients. Once the water is boiling, add curry roux and let it dissolve completely before pouring in 50 c.c. milk or whipped cream.

2. To make the pork cutlet:
Briefly marinate pork loin with rice wine and soy sauce. Dredge the pork with plain flour, then dip it into the beaten egg, and finally coat it well with bread crumb. Let it rest for 10 minutes on a plate. Meanwhile, heat the oil to 170°C and deep fry the pork until golden brown. DONE. 咖哩豬排飯1 咖哩豬排飯2

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