雞腿排前處理
直切劃刀斷筋，容易入味且不收縮變形。
交叉劃刀斷筋，快速入味且受熱均勻容易熟。
Pre-prep for Chicken Thigh Steak
Make vertical cuts to break tendons; flavour absorbs easily and it shrinks less.
Make criss-cross cuts to break tendons; flavour absorbs quickly and it cooks evenly.
沙茶黑胡椒烤雞腿排（烤）Shacha black pepper roast chicken thigh steak (Roasted)
美味祕訣：選擇粗粒黑胡椒醃肉，香氣辣度剛剛好。
Tasty tip: Select coarse black pepper to marinate the meat, it is more fragrant and the spiciness is just right.
材料：(份量4片)
去骨雞腿排 800公克
蒜泥 40公克
Ingredients: (quantity 4 steaks)
Boneless chicken thigh steak 800 grammes
Onion paste 40 grammes
調味料：
沙茶醬 30公克
醬油膏 30公克
米酒 30cc
細砂糖 1大匙
黑胡椒粒 5公克
Seasoning:
Shacha sauce 30 grammes
Soy sauce 30 grammes
Rice wine 30cc
Fine sugar 1 tablespoon
Black pepper tablets 5 grammes
作法：
1. 雞腿排內部劃刀斷筋。
2. 將蒜泥和所有調味料拌勻成醃料。
3. 放入雞腿排用手按摩抓勻，放入冰箱醃漬30分鐘以上。
4. 取耐熱烤皿，放入作法3的雞腿排。
5. 烤箱預熱上、下火220℃，放入作法4的雞腿排，烤約12分鐘至熟即可。
Directions:
1. Cut the inside of the chicken thigh steak to break the tendons.
2. Mix garlic paste and all the seasoning into a marinade.
3. Place the chicken thigh steak inside and use your hand to massage it in evenly. Place in the refrigerator for 30 minutes or more to marinade.
4. Take a heat-resistant pan, place in the chicken thigh from step 3.
5. Preheat the oven with upper and lower heating to 220℃, put in the chicken thigh steak from step 4, baked for about 12 minutes and serve when cooked.
優格咖哩烤雞腿排（烤）Karela Curry Roasted Chicken Thigh Steak (Roasted)
美味秘訣：加入優格醃肉，可軟化肉質。
Tasty tip: Add karela curry to taste, tenderises the meat.
材料：(份量4片)
去骨雞腿排 800公克
洋蔥泥 30公克
蒜泥 30公克
薑泥 15公克
Ingredients: (quantity 4 steaks)
Boneless chicken thigh steak 800 grammes
Onion paste 30 grammes
Garlic paste 30 grammes
Ginger paste 15 grammes
調味料：
原味優格 60公克
咖哩粉 10公克
鹽 1茶匙
細砂糖 1大匙
Seasoning:
Yogurt original flavor 60 grams
Curry powder 10 grams
Salt 1 teaspoon
Fine sugar 1 tablespoon
作法：
1. 雞腿排內部劃刀斷筋。
2. 將洋蔥泥、蒜泥、薑泥和所有調味料拌勻成醃料。
3. 放入雞腿排用手按摩抓勻，放入冰箱醃漬30分鐘以上。
4. 取耐熱烤皿，放入作法3的雞腿排。
5. 烤箱預熱上、下火220℃，放入作法4的雞腿排，烤約12分鐘至熟即可。
Directions:
1. Cut the inside of the chicken thigh steak to break the tendons.
2. Mix onion paste, garlic paste, ginger paste, and all the seasoning into a marinade.
3. Place the chicken thigh steak inside and use your hand to massage it in evenly. Place in the refrigerator for 30 minutes or more to marinade.
4. Take a heat-resistant pan, place in the chicken thigh from step 3.
5. Preheat the oven with upper and lower heating to 220℃, put in the chicken thigh steak from step 4, baked for about 12 minutes and serve when cooked.
蜜汁煎雞腿排（煎）Honey Fried Chicken Thigh Steak (Fried)
美味祕訣：加蘋果西打醃肉，肉質更軟嫩
Tasty tip: Add apple cider to marinate the meat, makes it soft and tender
材料：(份量4片)
去骨雞腿排 800公克
洋蔥泥 30公克
薑泥 10公克
Ingredients: (quantity 4 steaks)
Boneless chicken thigh steak 800 grammes
Onion paste 30 grammes
Ginger paste 10 grammes
調味料：
蘋果西打 100cc
鹽 1茶匙
細砂糖 2大匙
白胡椒粉 1/2茶匙
米酒 15cc
Seasoning:
Apple cider 100cc
Salt 1 teaspoon
Fine sugar 2 tablespoons
White pepper 1/2 teaspoon
Rice wine 15cc
作法：
1. 雞腿排內部劃刀斷筋。
2. 洋蔥泥、薑泥和所有調味料拌勻成醃料。
3. 放入雞腿排用手按摩抓勻，放入冰箱醃漬30分鐘以上。
4. 熱鍋不加油，放入作法3的雞腿排，雞腿皮朝下煎，以小火煎至表皮金黃酥脆。
5. 翻面再煎至雞腿熟即可。
Directions:
1. Cut the inside of the chicken thigh steak to break the tendons.
2. Mix onion paste, garlic paste and all the seasoning into a marinade.
3. Place the chicken thigh steak inside and use your hand to massage it in evenly. Place in the refrigerator for 30 minutes or more to marinade.
4. Heat the wok without adding oil, place in the chicken thigh from step 3 with the chicken skin facing down, use a small fire to fry until the surface is golden and crispy.
5. Turn the steak over, fry until cooked and serve.
薑汁煎雞腿排（煎）Ginger juice fried roast chicken thigh steak (Fried)
美味祕訣：薑打成薑汁，雞腿容易入味。
Tasty tip: Mince the ginger into a paste, helps the chicken absorb the flavour.
材料：(份量4片)
去骨雞腿排 800公克
薑泥 40公克
Ingredients: (quantity 4 steaks)
Boneless chicken thigh steak 800 grammes
Ginger paste 40 grammes
調味料：
醬油 1大匙(15cc)
鹽 1/2茶匙
細砂糖 1大匙
米酒 2大匙(30cc)
白胡椒粉 1茶匙
Seasoning:
Soy sauce 1 tablespoon (15cc)
Salt 1/2 teaspoon
Fine sugar 1 tablespoons
Rice wine 2 tablespoons (30cc)
White pepper powder 1 tablespoon
作法：
1. 雞腿排內部劃刀斷筋。
2. 薑泥和所有調味料拌勻成醃料。
3. 放入雞腿排用手按摩抓勻，放入冰箱醃漬30分鐘以上。
4. 熱鍋不加油，放入作法3的雞腿排，雞腿皮朝下煎，以小火煎至表皮金黃酥脆。
5. 翻面再煎至雞腿熟即可。
Directions:
1. Cut the inside of the chicken thigh steak to break the tendons.
2. Mix ginger paste and all the seasoning into a marinade.
3. Place the chicken thigh steak inside and use your hand to massage it in evenly. Place in the refrigerator for 30 minutes or more to marinade.
4. Heat the wok without adding oil, place in the chicken thigh from step 3 with the chicken skin facing down. Use a small fire to fry until the surface is golden and crispy.
5. Turn the steak over, fry until cooked and serve.
-
楊桃美食網
http://www.ytower.com.tw
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http://www.skycook.com.tw
Youtube
https://www.youtube.com/user/ytower01
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https://www.facebook.com/ytower01
golden curry辣度 在 Re: [問題] 佛蒙特.印度.爪哇.S&B金咖哩咖哩的不同- 看板cookclub 的推薦與評價
收到熱心管版的版大邀請轉發BBS版
所以不才在下將網誌原文轉PO在此
文字有點少 所以BBS稍微再添加一些個人感想的內容
如版大所說
希望能拋咖哩塊 引來真正的好文
1.
House バーモントカレー
House佛蒙特咖哩
這個口味應該是台灣朋友最熟悉的日系咖哩
特色是添加蘋果+蜂蜜
口味偏甜
咖哩塊適合不適吃辣的版友
就算最辛辣的口味
也不會令人感到麻辣
包裝封面清晰大圖
https://www.flickr.com/photos/59409381@N00/4934224718/sizes/l/in/photostream/
包裝封底清晰大圖
https://www.flickr.com/photos/59409381@N00/4933636305/sizes/l/in/photostream/
2.
Houseジャワカレー
House爪哇咖哩
爪哇咖哩
特色是南洋咖哩
口味香辣
咖哩塊嚐起來較多香料的口感
中辣的口味會有點辛辣感 (不重)
包裝封面清晰大圖
https://www.flickr.com/photos/59409381@N00/4933632333/sizes/l/in/photostream/
包裝封底清晰大圖
https://www.flickr.com/photos/59409381@N00/4933637601/sizes/l/in/photostream/
3.
愛思必金牌咖哩
S&B ゴールデンカレー GOLDEN CURRY
S&B這個牌子台灣朋友可能比較少接觸
但是House跟S&B 可是日本的兩大咖哩品牌
金牌咖哩的特色
是加了30多種的香料
口味的豐富多層次也是自然
咖哩塊口味比較多層次
我覺得算是比較辣的日式咖哩塊
包裝封面清晰大圖
https://www.flickr.com/photos/59409381@N00/4933633691/sizes/l/in/photostream/
包裝封底清晰大圖
https://www.flickr.com/photos/59409381@N00/4933638801/sizes/l/in/photostream/
4.
S&Bとろけるカレー
愛思必特樂口野菜咖哩
とろける特色是加入了10種野菜
口味當然也是十分濃厚
咖哩塊同樣屬於比較不辣
口感嚐起來有點甜並比較香
包裝封面清晰大圖
https://www.flickr.com/photos/59409381@N00/4934229288/sizes/l/in/photostream/
包裝封底清晰大圖
https://www.flickr.com/photos/59409381@N00/4934234558/sizes/l/in/photostream/
最後附上原文連結
https://kazehunter.pixnet.net/blog/post/26947201
※ 引述《ninianini (ninianini)》之銘言：
: 最近想要買咖哩塊 自己在家煮咖哩
: 以往都是買佛蒙特咖哩
: 剛剛查了一下
: 發現 House 除了有佛蒙特咖哩外 還有 印度咖哩 爪哇咖哩這兩種
: 此外 還有另一個廠牌的S&B金咖哩
: 請問 上述的這幾種咖哩和佛蒙特咖哩 吃起來有何不同呢
: 很怕買了之後會不合胃口
: 希望有買過上述這幾種咖哩的版友可以分享一下
: 感謝^^
--
※ 發信站: 批踢踢實業坊(ptt.cc)
◆ From: 122.118.41.188
※ 編輯: cloudstr 來自: 122.118.41.188 (12/12 23:35)
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