一位移民到乌克兰(Auckland)的大马朋友最近电邮向我讨取我自创的『酱油生姜猪肉』，在这里和大家分享吧！这是既暖身又开胃的一道菜。黑酱油(俗称老抽)在人体内有的抗氧化作用,有助于防止心脏病或减少中风的危险，而姜能促使心脏加快跳动，血管扩张，血流加快，从而使全身产生温热感觉，在冬天吃是最好不过。
烹调方法超简单，只要根据以下简易的步骤：
Ingredients:
- 400-600g of Pork Loin (You could use chicken if you like)
- 1 pc potatoes (Cut into cube)
- 1 pc carrot (Cut into cube)
- 1 pc tomato (Cut into slices)
- 5 slices ginger
- 5 cloves garlic (Just peel off the outer skin)
- Chopped red chili (Cut into slices)
- Light & thick soy sauce (To taste)
- Salt & sugar (To taste)
- 1 tsp of LEE KUM KEE black bean sauce (optional)
- 1 tsp of LEE KUM KEE lemon grass sauce (optional)
Method:
- Preheat the wok, add in ginger, garlic and chili. Stir fry until fragrance.
- Add in the pork, black bean sauce, lemon grass sauce and continue to stir fry for about a minute.
- Add in other ingredients like potatoes, carrot and tomato
- Add light, thick soy sauce, salt and sugar. Ensure all ingredients mix well.
- Add water to cover at least half of the ingredients and use maximum power to cook until the water boils.
- Cover the wok, adjust the power to medium and continue to cook for another 60 minutes.
註：我的朋友是受英文教育的，所以食谱只好用英文写。我也懒得翻译去中文，只好Cut&Paste loh!
香味四溢的《酱油生姜鸡》
近来天气转凉（冬天啦），晚上温度下降至摄氏6～8度，煮个酱油生姜猪肉暖暖身吧！
