广西咖哩酿豆卜 Guang Xi Curry Stuffed Bean Curd Pocket

【材料】
豆卜20个（5 人份量）、花肉100克、鱼肉100克、虾肉100克、韭菜适量、上汤2碗
【咖哩料】
咖哩粉适量、浓椰浆100克、香茅1支、红辣椒2条
（捣烂）、咖哩叶2棵
【调味料】
蚝油1茶匙、盐少許、胡椒粉少許
【做法】
1. 将剁碎的花肉、鱼肉和虾肉混合，再加上韭菜和调味料搅拌均匀。
2. 将豆卜剪开，酿入馅料，放入蒸炉内蒸熟。（图1）
3. 镬内热少许油，爆香咖哩叶和香茅，加入咖哩粉、红辣椒和上汤，煮一会后再倒入椰浆。（图2）
4. 最后把酿豆卜放入锅内煮约15分钟，即可上桌。（图3）

【Ingredients】
20 bean curd pocket, 100g pork belly, 100g fish meat, 100g prawn meat, some Chinese chives, 2 bowls of stock
【Curry ingredients】
Some curry powder, 100g thick coconut milk, 1 stalk lemon grass, 2 red chili (grinded), 2 stalks curry leaf
【Seasoning】
1 tsp oyster sauce, dash of salt & pepper
【Method】
1. Chop all the meats and combine with Chinese chives and seasoning as filling.
2. Cut bean curd pockets and stuff in the filling, and then steam until cooked.(pic 1)
3. Heat some oil in wok, sauté curry leaves and lemon grass until fragrant, add in curry powder, red chilli and stock, bring to boil before add in coconut milk.(pic 2)
4. Finally add in bean curd pockets and simmer for 15 minutes, done.(pic 3)