COOK - 泰式香茅魚露燒雞脾配椰青飯 Thai-Style Lemongrass Chicken with Coconut Water Rice

又係為咗試機而諗出嚟嘅菜式。之前提到買咗個新玩具Airfryer，因為十日內有壞包換，所以就日日諗辦法整唔同嘢試機。聽講用嚟焗雞同薯條係主打，於是特登諗個雞嘅菜式試玩下。

剛好有剩低嘅香茅，就做泰式香茅魚露燒雞脾喇。咁成餐飯為咗統一為泰式，所以飯就亂咁創作用椰青水煲，又幾清香喎。另外再加碟菜，就簡單炒個鹹魚通菜，咁全晚個theme就consistent 喇！

泰式香茅魚露燒雞脾配椰青飯 (2人份)

泰式香茅魚露燒雞脾:
雞脾 4隻 (買多咗2隻翼因為想食，但其實太多)
香茅茸 3湯匙 (約5支香茅)
魚露 2湯匙
黑糖 1茶匙
青檸 1粒

1. 鮮香茅切頭切尾，除去較硬的外層，用刀背將白色部份拍扁，然後切成幼片。加1湯匙植物油放入攪拌機打至變成香茅茸。
2. 雞脾用香茅茸，魚露醃好，放入雪櫃醃2小時。
3. Airfryer預熱200ºC，3分鐘。
4. 臨炸前將雞表面塗上黑糖，為求令炸完顏色更美，另外黑糖是蔗糖，我覺得跟香茅味道很襯。
5. 將雞放入Airfryer 200ºC 10分鐘，然後 150ºC 10分鐘
6. 上碟前唧點青檸汁就食得！

椰青飯：
米 2碗
椰青水 適量
鹽 1茶匙

1. 如正常煲飯一樣，只是用椰青水代替水煲飯，由於椰青水有一點甜，加1茶匙鹽balance返。(因為多了一點點香茅，也加了2茶匙進去)
2. 煲熟，就食得。有一點點椰香又無椰奶咁膩。

Thai Styled Lemongrass Chicken with Coconut Water Rice (Serves 2)

Lemongrass Chicken:
4 Chicken Thighs 
3 tbsp grated Lemongrass (about 5 fresh lemongrass)
2 tbsp Fish Sauce
1 tsp Black Cane Sugar
1 Lime

1. In making the grated lemongrass, remove the top, bottom and tough outer layer of the stalk, and bruise the white part, mince it finely. Place the lemongrass in a blender with 1 tbsp of vegetable oil and blend until fine. 
2. Marinate the chicken thighs with the lemongrass and fish sauce and let sit in the fridge for 2 hours.  
3. Preheat Airfryer to 200ºC for 3 minutes.
4. Just prior to frying, marinate the surface of the chicken with black cane sugar, as it would give a better color to the chicken and in my opinion, the flavor of the cane sugar matches the lemongrass well. 
5. Fry the chicken in the Airfryer at 200ºC for 10 minutes, then turn to 150ºC for another 10 minutes. 
6. Drizzle with some lime juice before serving.

Coconut Water Rice：
2 servings of rice
Coconut Water
1 tsp Salt

1. Just like how you usually steam the rice, but replacing water with coconut water, and add 1 tsp of salt in it to balance out the flavor. (Since I have made too much lemongrass, I added  a little (2 tsp) in it too)
2. When the rice is cooked, serve on a plate. 

An additional plate of veggies - Morning Glory with Salted Fish to match with the whole Thai theme of the night
鹹魚炒通菜

COOK - 泰好味之紅咖喱鷄+黃薑飯 Thai Red Curry with Chicken & Turmeric Rice

可能由於我是寒底，天氣涼就會想吃點辣的。
早一日飯聚過後還早，剛好那個商場有間超市，便走去逛逛。買了半雞，想想用來做什麼菜式好呢？剛又在fb看到朋友去泰國度假的相片，又陽光海灘，又比堅尼，我就包到糭一樣，恨得我牙癢癢！I need a tan!!! 說回正題，很久沒有做泰菜了，就做咖喱雞吧！

斬件雞  半隻
泰國紅咖喱醬料 30-35g (怕辣可減少)
椰槳   250ml
車喱茄  10粒 (5粒切半)
菠蘿  100g(切粒)
泰國圓茄  3粒(切半)
檸檬葉  3片
魚露  1-2茶匙
糖   1湯匙
九層塔  2束
紅辣椒  1隻 (切片)
青辣椒  1隻(切片)

米  2碗份量
黃薑粉 1-1/2湯匙
香茅茸  2茶匙

1. 就像平常煮飯般洗米，加水，在煲飯時加入黃薑粉，香茅茸及一點油拌勻，開掣煲飯。(喜歡有味飯可用雞湯代替水)
2. 鍋內加1湯匙油燒熱，加入雞件煎至兩面微焦 (不用全熟，還會在咖喱內煮)，夾起雞件備用。
3. 鍋內應還有剩下的油，放入紅咖喱醬料爆香，炒至嗅到香氣加入椰槳煮滾。再加入雞件，車喱茄，菠蘿，泰國圓茄和檸檬葉。煮至熟透。
4. 加入1茶匙魚露和糖試味(咖喱本身已有鹹味，要小心不要一次下太多魚露)，如不夠味才再添加魚露。最後放入九層塔和紅青辣椒裝飾。
5. 飯煮好，伴以咖喱。Sawadee Kha~~~

Thai Red Curry with Chicken & Turmeric Rice

1/2 Chicken (chopped)
30-35g Red Curry Paste (can be reduced to become less spicy)
250ml Coconut Cream
10 Cherry Tomatos (cut 5 in halves)
100g Pineapple (diced)
3 Thai round eggplants (halved)
3 Kaffir Lime Leaves
1-2tsp Fish Sauce
1tbsp Sugar
Handful of Thai Basil
1 Red Chili  (sliced)
1 Green Chili (sliced)

200g Rice
1-1/2tbsp Turmeric Powder
2tsp Lemongrass (grated)

1. Just like how you used to steam rice in a rice cooker, but adding turmeric powder and lemongrass and a little oil, and stir well just before pressing the "start" button of your rice cooker. (If you would like a bit more of flavor, you can use chicken stock instead of water to steam the rice) 
2. In a pot, add 1 tbsp oil in medium-high heat, add chicken and sear until surface golden. (It does not need to be fully cooked as it will be cooked in the curry later) Take out the chicken and set aside. 
3. In the pot, there should be some oil leftover from the chicken, use that oil to fry the red curry paste until aroma develops. Add coconut cream and bring to a boil.
4. Add chicken, cherry tomatoes, pineapple, eggplant and kaffir leaves. Boil until ingredients fully cooked. 
5. Add 1tsp of fish sauce and 1 tbsp sugar, taste. If it's not salty enough, add more fish sauce. But since the curry is already salty, do not put the fish sauce all at once!
6. Garnish with Thai basil and red and green chili, and serve with the turmeric rice. Sawadee Kha~~~