Have cooked this few years ago when I bought the oven. But the cooking method which I followed is more 'Chinese' style. This time I refer another recipe, and use butter and flour... The look, flavor, creaminess, spiciness is much better... It's just my style...
材料:
雞脾肉 1 pack (Bought from Jusco)
薯仔 1 個
紅蘿蔔 1 條
洋蔥 半個
蒜蓉
醃料:
生抽 1 湯匙
咖喱粉 1 茶匙
調味料:
咖喱粉 1 茶匙
黃薑粉 1 茶匙
雞粉 1 茶匙
水-50ml
葡汁:
麵粉 2 湯匙
牛油 2 湯匙
椰漿 200 ml
牛奶 100 ml
做法:
Part 1: Preparation:
1. 雞脾肉洗淨, 抹乾, 加醃料, 醃 1 小時
2. 切碎 洋蔥, 蒜蓉, 紅蘿蔔去皮切件
3. 薯仔去皮切件, add some salt into water, 浸住留用
Part 2: Frying:
1. 大火 炒香洋蔥蒜蓉
2. 再落 薯仔, 紅蘿蔔, 加入 咖喱粉 and 黃薑粉, 炒 2 - 3 mins
3. 加入雞脾肉, 中火煎至金黃色
4. 加 雞粉及水, 蓋上鑊蓋, 用慢火焗大約 15 分鐘 .
Part 3: Mixing 葡汁:
1. In a pot, put in butter, then turn heat on to medium (so butter won't brown) and when butter has melted, add the flour, stirring well. It will form clumps but continue to fry it under low heat for 1 min. Do not let it brown.
2. Add the coconut milk and the Ideal milk a little at a time, stirring well, till a thick cream is formed.
Part 4: Baking:
1. 將汁倒入雞肉, 拌勻
2. Put all the things into 焗盤
3. 180度焗15分鐘即可
