食譜: 日式--叉燒炒意粉 (Fried spaghetti with bbq pork)

嚟緊哩兩日, 我都會出兩個餸, 用嚟做早午餐(brunch)送粥嘅食譜

今日先出哩個炒意粉, 真係超簡單, 又快又好味

日本人好喜歡吃叉燒, 不過通常都係放係湯入面, 我就改左佢, 用嚟炒, 加埋煙煙韌韌嘅意粉, 當然非常好味啦

記得, 意粉唔需要過冷河呀, 同埋一落叉燒, 就要快快手係咁兜, 唔係好易燶呀

正所謂: 日式叉燒炒意粉, 食完就知無搵笨

意日合壁, 唔錯呢~~


tonytsang and kareny recipy
烹調時間: 40分鐘左右

1- 叉燒1磅左右, 切片 (1 lbs of chinese bbq pork)
2- 椰菜1/4個, 切絲 (1/4 of cabbage)
3- 中洋蔥1個, 去衣, 切絲 (1 medium onion, peeled, shredded)
4- 蒜蓉1湯匙 (1 tbsp chopped garlic)
5- 蔥4條, 洗淨, 去尾切段 (4 green onion, cut into pieces)
6- 意粉3人份量  (Spaghetti for 3 people )

(份量只作參考)
1- 日本豉油3湯匙 (3 tbsp of japanese soya)
2- 蠔油1湯匙 (1 tbsp of oyster sauce)
3- 糖2茶匙 (2 tsp of sugar)
tonytsang and kareny recipy


tonytsang and kareny recipy
1- 意粉先按盒的指示煲至煙韌, 隔水備用

2- 快火落油起鑊, 先把爆香蒜蓉, 再落蔥, 椰菜, 洋蔥用少許鹽炒至軟身(圖1)

3- 加入叉燒(圖2), 意粉, 和汁料, 超快手兜勻至乾身即成

1- Boil the spaghetti until Al dente as per the instruction.  Drain well and put it aside

2- Heat the pan with oil in high heat.  Stir-fry the garlic until brown.  Add and stir-fry the cabbage, onion, green onion with some salt until soft (fig1)

3- Add the bbq pork (fig2), spaghetti, and the sauce.  Mix it quickly until the sauce dry out.
tonytsang and kareny recipy

1- 叉燒最好買半肥瘦, 太瘦炒完會好韌

2- 意粉不用過水的

3- 加入叉燒後就要不停去炒, 否則叉燒上的糖份會好易整燶所以材料

4- 加入意粉時, 覺得太乾, 可以加少許熱水

5- 汁料可以用照燒汁代替, 但要因應味道自己作出調教  
tonytsang and kareny recipy