Recipes 食譜


Ingredients 成分

Braised beef 紅燒牛肉

1 kg beef  牛肉一公斤

1 kg coconut milk – to cover – 椰奶一公斤

1 g pinch salt  1

30 g palm sugar 棕櫚糖30

70 g fish sauce  魚露70

3 g pandanus leaf  斑蘭葉3

50 g shallots 紅蔥頭50

20 g sliced galangal  南薑片20

10 g Lemongrass 香茅10

5 g coriander root 芫荽根5

5 g  kaffir lime leaves  青檸葉5

1 g bay leaf 月桂葉1

2 g dried orange peel  橙皮乾2

PCurry 咖喱

  • 2 cups coconut cream – 500 g 椰漿2 – 500

    ½ cup separated coconut cream – 125 g 另加椰漿半杯 – 125

    3 or 4 tablespoons fat from braised beef stock – 40 g 紅燒牛肉湯中的脂肪3-4湯匙 – 40 g

    1 cup panaeng curry paste – 370 g咖哩醬1杯–  370

    pinch coriander seed – 1 g 芫荽籽 – 1

    pinch cumin seed – 1 g 蒔蘿籽 – 1

    grated nutmeg – 1 g 肉荳蔻碎 – 1

    pinch chilli powder –1 g  辣椒粉 – 1

    pinch galangal powder – 1 g 南薑粉 – 1

    palm sugar – 30 g 棕櫚糖 – 30

    3 tablespoons fish sauce – 70 g 魚露3湯匙 – 70

    20 red shallots – 200 g 紅蔥頭20 – 200

    2 cups stock / braising stock / coconut cream – 500 g 高湯/燉湯/椰醬2 – 500

    10 – 12 kaffir lime leaves, torn – 30 g 撕碎青檸檸葉10-12片– 30

    20 long green chillies – 400 g 綠色長辣椒20 – 400

    10 kaffir lime leaves, shredded – 50 g 切絲青檸葉10 – 50

    2 handfuls Thai basil – 100 g 泰國羅勒葉 – 100

    1 cup coconut cream – 250 g椰子漿一杯 – 250

    3 tablespoons toasted Thai peanuts, coarsely crushed – 50 g 切碎烤泰國花生3湯匙 – 50

  • pinch shredded kaffir lime leaves – 2 g 切絲青檸葉– 2

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Method 做法

Braised beef 紅燒牛肉

Braise (Combi steam oven with slow cook) the meat in the coconut cream and milk with lemongrass ,other aromatics and season with the palm sugar then fish sauce. for give or take 2 hours, covered by foil and put in oven, until most of the liquid has evaporated and the meat is tender and has begun to caramelise. 

 將牛肉放進椰漿、奶、香茅及其他香料中以配備慢煮功能的蒸焗爐燉熟,並以棕櫚糖和魚露調味。用錫紙包好並放入焗爐中,直至大部分液體都蒸發掉、肉質變軟並開始焦糖化,過程約2個小時。

Curry 咖喱

  1.  Heat the coconut cream and simmer the paste along with a little of the fatty braising stock for 10 minutes until cooked, fragrant and quite oily. Add some of the additional coriander seed, cumin, nutmeg, chilli and galangal powders. Season with the palm sugar then fish sauce. 椰漿加熱,與少量牛肉湯脂肪一起煮10分鐘至熟、油身及和散發香氣為止。 加入芫荽籽、蒔蘿籽、肉荳蔻、辣椒和南薑粉,再以棕櫚糖及魚露調味。

  2. Add the peeled red shallots and simmer for a minute before moistening the curry with some of the beef braising liquid and simmer until thick and oily.  紅蔥頭去皮,煮一分鐘,然後用一些牛肉汁弄濕咖哩粉,再煮至濃稠油膩。

  3.  Slice the beef into quite thin slices across the grain and add to the simmering curry along with the pieces of kaffir lime leaves. Allow to cook for several minutes.  It may be necessary to add some more stock or coconut cream but make sure to reduce it to a tight and oily curry. It should taste rich salty, spicy and just a little sweet. 將牛肉切成薄片,與青檸葉一同加入煮熟的咖喱中煮幾分鐘,必要時加入更多肉汁或椰漿,但切記要煮至濃稠且油膩。 咖喱的味道應該是咸和辣,只有少許甜味。

  4. Finish with the kaffir lime leaves, chillies then basil. Simmer for a moment. Plate then nappe with the thickened coconut cream and sprinkle over the peanuts along with the kaffir lime leaves 最後加入青檸葉、辣椒和羅勒葉再煮一下。擺盤後倒入厚厚的椰漿,並灑上青檸葉和花生即成

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