咖喱木薯排骨Tapioca and Pork Rib Gulai

  • Prep Time
    1 Hour
  • Cook Time
    2 Hour
  • Type
  • View
    154

木薯的碳水化合物含量非常高,而升糖指数非常低。它天然不含谷蛋白,其中的皂苷成分有助于缓解炎症,均衡肠道菌群,另外它还含有能够在全身上下执行各种功能的多种矿物质。木薯天然不含谷蛋白,可以给乳糜泻患者和其他想要远离谷蛋白的人群带来诸多益处,而且木薯属于低升糖指数 (GI) 食物之一,因而有益于糖尿病患者。

Ingredients

材料

INGREDIENTS

香料

Spices

咖喱酱 :(搅拌均匀)

Gulai paste : (blend finely)

其他

Others

    Directions

    Step 1

    将木薯切成1.5公分厚的圆圈,用盐和糖擦拭。大火蒸30分钟直到可以用叉子叉过,备用。Slice tapioca into 1.5cm thick circles. Rub with salt and sugar. Steam for 30 minutes till a fork can push through. Set aside.

    Step 2

    烧开一锅热水,汆烫排骨,备用。Bring water to a boil and blanch pork ribs ,drain and set aside.

    Step 3

    热锅下油,用中火爆香香料。Heat oil in a wok, saute spices over medium heat till fragrant.

    Step 4

    倒入搅拌好的咖喱酱,并用小火炒至出油。加入排骨拌炒均匀,慢慢加入薄椰浆与疯柑叶,小火焖煮1-1½小时,直到排骨变软为止,再下盐和糖调味。Add blended paste ingredients and fry over low heat till oil separates. Add pork ribs and fry till well coated. Add thin coconut milk and lime leaves. Bring to a boil and simmer covered for 1-1½ hours till ribs are tender. Season to taste with salt and sugar.

    Step 5

    倒入浓稠的椰奶,小火焖煮。最后加入木薯搅拌均匀并盛碟,挤上柠檬汁,拌以米饭趁热享用。Add thick coconut milk, bring to a slow simmer. Add tapioca, combine gently and remove from heat. Squeeze in lime juice. Serve hot with rice.

    Step 6

    厨师贴士:可以用鸡肉取代猪肉。只需将焖煮时间减少到45分钟-1小时。酸柑汁可带来清新感,减轻浓郁的咖喱味道。Chef’s Tips: You can replace pork with chicken pieces. Reduce simmering time to 45 minutes – 1hour. Lime juice gives freshness and reduces the heavy taste of this curry.

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