黑珍珠 Hei Zhen Zhu

仁讓羊肉Rendang Mutton
材料Ingredients:
A. 黑珍珠300gB. 南薑30gC. 濕咖哩料200gA. Hei Zhen Zhu300g B. Fresh Galangal30g C. Curry Paste200g
馬鈴薯200g 老薑20g 咖哩葉20片Potatoes200g Old Ginger20gCurry Leaf20 pcs
黃薑20g 枫柑葉3片Fresh Turmeric20gKaffir Lime leaf3 pcs
石古仔5粒 香蘭葉3片Candlenuts5 pcsPandan Leaf3 pcs
香茅4根 芫茜粉2大匙Lemon Grass4Coriander Powder2 tbsp
辣椒粉2大匙Chilli Powder2 tbsp
桂皮2枝Chinese Cinnamon2 pcs
椰汁1粒榨成汁Coconut Milkextract from 1 coconut
調味料Spices:
1匙
1匙
做法Method:
1. 將所有(B)材料用攪拌機打爛,待用。1. Pound all spices ingredients until fine. Remove and keep aside.
2. 馬鈴薯削皮、切塊。洗後瀝乾。用熱油油炸至金黃色,撈起備用。2. Peal potatoes and wedged. Rinse with water and drained. Deep fry until godlen brown. Cish up.
3. 將磨爛的(B)材料加入芫茜粉、辣椒粉和濕咖哩料拌均。3. Combine the pounded spices with coriander powder, chilli powder and curry paste.
4. 燒熱5大匙油,以慢火將混合料炒至香濃,加入材料(A)、桂皮、香蘭葉、椰漿和清水,以慢火煮30分鐘至微濃調;加入咖哩葉、楓柑葉、繼續煮至10分鐘即可。4. Heat 5 tbsp oil, stir fry the mixture over low heat until aromatic. Add in potatoes, Hei Zhen Zhu, Chinese Cinnamon, Pandan Leaf, Coconut Milk and Water. Bring to boil, then simmer over low heat for 30 minutes until souces is slightly thicken. Add in Curry Leaf, Kaffir Lime Leaf.
5. Continue cooking for 15 minutes. Serve hot.