咖喱木薯排骨Tapioca and Pork Rib Gulai

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.

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.

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

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.

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.

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.