<份量>
6-8人
《牛肋條部份》
<食材>
- 牛肋條-900克
- 洋蔥-1個
- 甘筍-1條
- 小番茄-7-8個
<調味料>
![](https://i0.wp.com/blog.becasy.com/wp-content/uploads/2020/08/PSX_20200818_155517-1024x768.jpg?resize=1000%2C750&ssl=1)
![](https://i0.wp.com/blog.becasy.com/wp-content/uploads/2020/08/PSX_20200818_155443-1024x1024.jpg?resize=1000%2C1000&ssl=1)
![](https://i0.wp.com/blog.becasy.com/wp-content/uploads/2020/08/PSX_20200818_155406-1024x1024.jpg?resize=1000%2C1000&ssl=1)
<製作步驟>
- 牛肋條退冰洗淨,印乾水份備用;
- 洋蔥切條、甘筍及番茄切塊備用;
- 燒熱鑊落油以中火煎香牛肋條;
![](https://i0.wp.com/blog.becasy.com/wp-content/uploads/2020/08/PSX_20200818_155532-1024x768.jpg?resize=1000%2C750&ssl=1)
4. 加入洋蔥、蒜蓉及香葉炒香;
![](https://i0.wp.com/blog.becasy.com/wp-content/uploads/2020/08/PSX_20200818_155609-1024x768.jpg?resize=1000%2C750&ssl=1)
5. 加入番茄、甘筍、咖喱粉及魚露炒勻,加水至剛好浸過食材;
![](https://i0.wp.com/blog.becasy.com/wp-content/uploads/2020/08/PSX_20200818_155942-1024x768.jpg?resize=1000%2C750&ssl=1)
![](https://i0.wp.com/blog.becasy.com/wp-content/uploads/2020/08/PSX_20200818_160132-1024x768.jpg?resize=1000%2C750&ssl=1)
![](https://i0.wp.com/blog.becasy.com/wp-content/uploads/2020/08/PSX_20200818_160307-1024x768.jpg?resize=1000%2C750&ssl=1)
6. 加蓋煮滾後以小火燜45分鐘,關火焗30分鐘,再煮滾加入椰漿煮至汁濃即可享用。
![](https://i0.wp.com/blog.becasy.com/wp-content/uploads/2020/08/PSX_20200818_160842-1024x768.jpg?resize=1000%2C750&ssl=1)
![](https://i0.wp.com/blog.becasy.com/wp-content/uploads/2020/08/PSX_20200818_160452-1024x768.jpg?resize=1000%2C750&ssl=1)
7. 剩餘咖喱汁還可加入豬皮、牛柏葉、魷魚等,滾後小火煮15分鐘,焗半小時以上讓食材入味又會成為另一食法。
![](https://i0.wp.com/blog.becasy.com/wp-content/uploads/2020/08/PSX_20200818_161740-1024x768.jpg?resize=1000%2C750&ssl=1)
![](https://i0.wp.com/blog.becasy.com/wp-content/uploads/2020/08/PSX_20200818_162258-1024x768.jpg?resize=1000%2C750&ssl=1)
![](https://i0.wp.com/blog.becasy.com/wp-content/uploads/2020/08/PSX_20200818_161856-1024x768.jpg?resize=1000%2C750&ssl=1)
💡
- 咖哩汁怕辣可減少咖喱粉及增加魚露用量;
- 以上以低壓鍋燜煮,如改用其他鍋具,當焗完30分鐘後要再多燜30分鐘再焗30分鐘,如期間發現醬汁變少要添加水份;
- 隔夜會更令牛肋條入味。
《印度烤餅部份》
<食材>
<製作步驟>
- 將乾料全部加入大碗內拌勻,加入蒜頭牛油醬拌勻;
![](https://i0.wp.com/blog.becasy.com/wp-content/uploads/2020/08/PSX_20200820_031813-1024x768.jpg?resize=1000%2C750&ssl=1)
![](https://i0.wp.com/blog.becasy.com/wp-content/uploads/2020/08/PSX_20200820_031444-1024x768.jpg?resize=1000%2C750&ssl=1)
![](https://i0.wp.com/blog.becasy.com/wp-content/uploads/2020/08/PSX_20200820_031154-1024x768.jpg?resize=1000%2C750&ssl=1)
2. 加入溫水拌勻及搓至成糰,滾圓靜止10分鐘,平底鍋小火預熱;
![](https://i0.wp.com/blog.becasy.com/wp-content/uploads/2020/08/PSX_20200820_030859-1024x768.jpg?resize=1000%2C750&ssl=1)
3. 分割成4-6等份,底面放上牛油紙或不沾布用棍壓薄;
![](https://i0.wp.com/blog.becasy.com/wp-content/uploads/2020/08/PSX_20200820_030648-1024x768.jpg?resize=1000%2C750&ssl=1)
![](https://i0.wp.com/blog.becasy.com/wp-content/uploads/2020/08/PSX_20200820_024139-1024x768.jpg?resize=1000%2C750&ssl=1)
![](https://i0.wp.com/blog.becasy.com/wp-content/uploads/2020/08/PSX_20200820_023045-1024x768.jpg?resize=1000%2C750&ssl=1)
![](https://i0.wp.com/blog.becasy.com/wp-content/uploads/2020/08/PSX_20200820_021344-1-1024x768.jpg?resize=1000%2C750&ssl=1)
4. 放入已預熱平底鍋以中小火每面烘烤約3分鐘至焦香即可享用。
![](https://i0.wp.com/blog.becasy.com/wp-content/uploads/2020/08/PSX_20200820_015802-1024x768.jpg?resize=1000%2C750&ssl=1)
![](https://i0.wp.com/blog.becasy.com/wp-content/uploads/2020/08/PSX_20200820_033445-1024x768.jpg?resize=1000%2C750&ssl=1)
《購物折扣優惠》
- iherb:結賬前於折扣碼空格內輸入MON6924