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我行我素:

當南瓜遇上咖喱

文:李玉櫻

攝影:Tim Liu

主理人:李何慧珠

343期 2012年10月11日


一看到這個黃澄澄的咖喱南瓜盅就讓人食指大動!甜甜的南瓜與香濃的咖喱,味道竟然出奇的配合,配上多種菇菌,就是一個既美味又豐富的大餐。南瓜含多種營養成分及豐富膳食纖維,當成主食吃更是滋味無窮呢!


咖哩南瓜盅
材料:
細南瓜  1個
鮮草菇  4両
靈芝菇  1盒
白蘑菇  1盒
椰奶(椰漿)1盒
咖哩粉  2茶匙
生粉    少許
水      半杯


調味:
鹽      1/4茶匙
糖      1茶匙


做法︰
1. 在南瓜頂部橫切開一個圓蓋,去核。在南瓜內塗抹少許鹽,把南瓜連蓋蒸半小時至熟透。備用。
2. 草菇切半、汆水瀝乾,白蘑菇切粒,靈芝菇洗淨掰開成小棵。
3. 熱鑊,注入油,加入所有菇類,撒上咖哩粉兜炒勻,加入調味料,炒至香味溢出,加入椰奶,煮滾後用生粉水埋芡。

4. 把步驟3的成品放到南瓜裏,原個上碟,即成。


Curry Mushroom in Whole Pumpkin
Ingredients:
1 piece small pumpkin
4 taels(150g) straw mushroom
1 box Ling-chi mushroom
1 box button mushroom
1 pack coconut cream
2 teaspoons  curry powder
A suitable amount of cornstarch
Half cup of water


Seasonings:
1/4 teaspoon salt
1 teaspoon sugar


Steps:
1. Slice the head of the pumpkin and remove the seeds. Add in a little salt and spread evenly inside the pumpkin. Steam the pumpkin for half an hour. Set aside.
2. Cut the straw mushroom into half and button mushroom into smaller cubes. Tear the Ling-chi mushroom into smaller pieces. Parboil all the mushrooms and drain well.
3. Heat the pan add in oil. Put in all the mushrooms and sprinkle a suitable amount of curry powder onto them evenly. Stir fry to mix well. Add in salt and sugar. Stir fry until you can smell the aroma. Put in the coconut cream. Add in half cup of water. When boiling, add in a little cornstarch paste to thicken the sauce.
4. Put the prepared mushrooms of step 3 into the pumpkin of step 1 and serve.



李何慧珠


主理人簡介:

李何慧珠:順德人,藝術私房菜梓桐堂東主的好媽媽。鑽研廚藝數十載,曾多次獲奬。樂與茹素者分享她的烹飪巧技。