Picture Credit by Taiwanese in Thailand
打拋豬，應該可以堪稱泰國的國民美食家之一，基本上路邊上的快炒攤販，應該都會有這一道菜，熱騰騰的炒打拋豬肉，配上一口口的白飯，都會是我每次來泰國玩的第一餐。如果要在更享受一點，可以和老板要上一顆半熟的荷包蛋，將絲滑的蛋黃、打拋葉、豬肉及白飯放在湯匙上一口吃下去，為這一趟泰國之旅開啓完美的序幕啊！
Phad Ka-Proa Moo, I
personally think this dish can be called one of the “national foods”, it can
probably be seen everywhere on the street with stir-fried service. Freshly cooked phad ka-proa moo eaten with
rice was always being my first dish while I visit Thailand. Moreover, you can
ask for a sunny side-up egg to go with, a spoon of silky yok, ka-prao, pork and
rice, what a great start for Thailand journey every time!
材料介紹 (1-2人份) / Ingredients
(for 1-2 ppl)
|
||
豬肩肉
|
250g
|
Pork Shoulder
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水
|
20g
|
Water
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花生油
|
10g
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Cooking oil
|
泰式大蒜
|
15g
|
Thai garlic
|
鳥眼辣椒
|
10g
|
Bird’s eye chilies
|
紅色大辣椒
|
1 pax
|
Large red chilies
|
綠色大辣椒
|
1 pax
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Large green chilies
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淡醬油
|
5g
|
Light soy sauce
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黑醬油
|
5g
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Dark soy sauce
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魚露
|
5g
|
Fish sauce
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糖
|
5g
|
Sugar
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打拋葉
|
20g
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Holy basil
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裝飾 / Garnish
|
||
炸打拋葉
|
5g
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Deep-fried holy basil
|
做法：
1. 將打拋葉洗淨後，以手摘下新鮮葉子後備用。
2. 泰式大蒜及鳥眼辣椒用刀子切成末，鳥眼辣椒可視情況調整辣度，但是建議還是要有點辣度會比較好吃。
3. 綠色及紅辣椒切成約0.5公分的片狀。
4. 豬肩肉切成0.5公分厚度的薄片。
5. 將淡醬油、黑醬油、魚露及糖混合成醬汁後備用。
6. 炒鍋熱油後，放入泰式大蒜及鳥眼辣椒爆香。
7. 放入豬肉片快炒。
8. 加入調配好的醬汁與豬肉拌炒。
9. 放入切好的紅色、綠色辣椒及新鮮打拋葉炒至熟透。
10. 起鍋後放上炸過的酥脆打拋葉，即可上桌享用。
Process:
1. Well clean holy basil and then pick the fresh
leaves for later use.
2. Roughly chop Thai garlic and bird’s eye chilies,
the chilies can be adjusted according to how spiciness you prefer, better to
have a bit spiciness.
3. Slice large green and red chilies into 0.5 cm.
4. Slice pork shoulder into 0.5 cm.
5. Mixing sauce of light soy sauce, dark soy sauce,
fish sauce and sugar.
6. Heat the oil in the wok, and put Thai garlic and
bird’s eye chilies to quick stir-fried until it is aromatic.
7. Quick stir-fried pork shoulder.
8. Add mixing sauce to stir-fry with pork shoulder.
9. Add cut large red and green chilies and holy basil
leaves to stir-fry until they are cooked.
10. Plating and garnishing with deep-fried holy basil.
Enjoy it!!!
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