咖喱五花肉 Curry Pork Belly

材料:
五花肉 500g
淡奶 1 罐
羊角豆 1 包 (可有可无)
 
咖哩料:
葱头仔 300g
香茅 9 支
咖喱叶 3 大匙
姜花 1 支
班兰叶 2 片
马来栈 1 小块
咖喱粉 4 大匙
辣椒煳 2 盒
 
调味料:
生抽和少许糖
 
做法:
1)把五花肉切成小块
2)把葱头仔,香茅去皮,打烂
3)姜花切成 1 开 4
4)羊角豆切块。
5)烧热镬先将咖喱料炒至干香。
6)先加入五花肉。
7)加入清水盖过肉块煮滚后,放入羊角豆。
8)再加入1 罐的【 淡奶 】和调味料煮至收汁和肉软即可。

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