malaysiancooking – 溫馨小廚

這個菜式，作者來到大馬才品嚐，在香港的時候，作者不吃咖喱的，但另一半是東南亞人，自然也學會吃咖喱吧。

My first try this dish when I moved to Malaysia, I didn’t eat curry while I am in Hong Kong, but after married to an Asian Chinese, it’s naturally will eat curry.

這個咖喱魚頭在大馬有很多版本，有的加亞參，屬於酸辣的；有的只是普通咖喱，各人喜好不同。今次作者介紹的是亞參酸辣版本。

There are many versions of this dishes, some add Asam that with sour taste, but some just using normal curry, this time, I will show you Asam version.

作者今次所用的咖喱醬是在怡保的百年盛傳的傳統娘惹辣椒醬廠做的，坊間未有得買的，所以讀者在坊間買來的東南亞咖喱醬所做出來的味道會與作者所做的有出入，大家自己試味調整吧。

I’m using traditional Nyonya curry, which taste more favourable, but not the one I’m using not yet selling in the market, so when you cook this dish using normal asian curry paste in the market, it might be taste different with my version, please kindly adjust the taste as you like.

材料 (Ingredients)：

大石斑魚頭 (Large Grouper fish head) – 1/2個 (1/2 potion)

咖喱醬 (Curry paste) – 1包 (1 pack)

亞參醬 (Asam paste) – 10g

蒜頭 (garlic) – 2瓣 (2 pcs)

紅蔥頭 (shallot) – 2個 (2 pcs)

豆卜 (fried bean curd) – 1包 (1 pack)

秋葵 (ladies finger)- 1包 (1 pack)

椰漿 (coconut milk) – 1包 (1 pack)

番茄 (可選的) [tomato (optional)]

水 (water)

油 (oil)

做法 (Method) ：

1. 蒜頭及紅蔥頭切碎、秋葵及豆卜切半、亞參醬浸水

cut garlic and shallot into small cubes, ladies finger and fried bean curd cut into half, Asam paste mixed with water.

2. 豆卜用滾水勺去油，盛起備用

Boil a pot of water and put the bean curd in, then cook it for a while to remove some oil.

3. 大魚頭清洗後印乾，用生粉灑勻整個魚頭

Wash the grouper head and pat it using kitchen towel, then put some potato starch and apply into the whole grouper head

4. 準備一個大鍋，熱鍋冷油，當油到180度就可以把魚頭下鍋，炸至八成熟，盛起備用

Prepare a big pan, hot the pan and pour a lot of oil, then carefully put the grouper head to deep fry for a while, then take it up and aside.

5. 倒出多餘的油，剩下少許，再次開火

pour out some excess oil and leave a little bit, then open the fire again.

6. 炒香蒜頭及紅蔥頭，再加入咖喱醬爆香，再加入去核亞參醬水

Put the garlic and shallot in and stir fry until fragrance, then put the curry paste and stir fry until you can see the paste oil out, then pour the asam paste water (without seed)

7. 放入魚頭及倒入清水至蓋過九成魚頭

Put the grouper head in and add water to cover 90% of the head

8. 煮滾咖喱後加入豆卜及秋葵，蓋上，轉細火煮10分鐘

When the curry boiled, then add ladies finger and bean curd, and cover it, turn to small fire and cook for 10 minutes

9. 開蓋後待溫度下降一點，加入椰奶伴勻就完成。

When cooking is done, open it, then let it cool down a little bit and add coconut milk, stir well and finished.

相信很多人也吃過海南雞飯吧。坊間有很多做法及醮醬，但其實馬來西亞人只配海南辣醬來吃，所以今次只會分享這個醮醬吧。

I believed that many people have been tried this dish so many times already. There are many cooking method and dipping sauces that you can found in different countries, however, in Malaysia, only dipping with Hainanese chilli sauce, so I will only introduce this dish with this sauce here.

至於做法，很多都覺得用飯煲做，作者都試過，但肉質沒有用低溫慢煮般滑，而去骨就沒有這樣容易。如果用最傳統的浸雞方法，就要好有經驗才可以做到，因為時間性很重要。

For the cooking method, many people shared that cooking in rice cooker, of course, I have tried it too, but to be honest, using rice cooker method, the texture not as good as using sous vide, on the other hand, the traditional method is not easy handle, cos the time capture is the most important.

然而，今次作者用低溫慢煮方法，發現可以做到大師傅的效果，煮好雞後再浸冰水，不但去骨容易，雞皮亦不容易分離及皮脆肉嫩。

So, I tried using sous vide, I found that the texture come out is exactly the one we can enjoyed in restaurant, and also easy to handle and get rid of the bone just using hand, meanwhile, the chicken fat layer not easy to lose but crispy and tender.

順帶一提，做海南雞最好用三黃雞來做，因為雞味比較濃外，亦需要雞油。

On the other hand, for cooking Hainanese Chicken, it’s better using yellow chicken, the taste is more fragrance and we also need the chicken fat to make chicken oil.

材料 (Ingredients) ：

雞湯材料 (For chicken soup):

三黃雞 (Yellow chicken) – 1隻 (1 whole)

蔥 (Spring onion) – 1條 (1 pc)

薑 (ginger) – 3片 (3 slices)

紅蔥頭 (shallots) – 3個 (3 cloves)

芫茜 (coriander) – 1紮 (1 pc)

班蘭葉 (Panda leaves) – 2片 (2 pcs)

開水 (Boiled water) – 1500ml

鹽 (salt)

海南辣醬材料 (Hainnanese Chilli sauce) ：

薑 (ginger) – 3片 (3 slices)

蒜頭 (garlic) – 3瓣 (3 cloves)

紅蔥頭 (shallots) – 3個 (3pcs)

長辣椒 (fresh long chilli) – 3條 (2pcs)

泰國辣椒(Thai chilli) – 2條 (2pcs)

白醋 (White vinegar) – 1湯匙 (1 table spoon)

糖 (sugar) – 2茶匙 (2 teaspoons)

鹽 (salt) – 2茶匙 (2 teaspoons)

雞油 (chicken oil) – 2湯匙 (2 table spoons)

雞湯 (chicken soup) – 100ml

青檸汁 (Lime juice) – 2茶匙 (2 teaspoons)

雞飯材料 (chicken rice)：

紅蔥頭 (shallots) – 3個 (3 pcs)

薑 (ginger) – 2片 (3 slices)

蒜頭 (ginger) – 2瓣 (2 cloves)

雞油 (chicken oil) – 3茶匙 (3 tablespoons)

雞湯 (chicken soup) – 1公升 (1 litre)

米 (rice) – 260ml

做法 (Method) ：

第一個最重要做的是煮雞湯，沒有雞湯，其餘的東西就不能煮了。由於海南雞本是凍食，所以不要怕放涼。

The most important part for this dish is chicken soup, no matter what, you have to cook the chicken soup first, otherwise, you can’t process the rest of the dish. Since Hainnanese chicken is a cold dish, don’t worry that it will became cold after cooked.

1. 預熱低溫慢煮器至73度
First, preheat your sous vide circulator to 73 degree Celsius

2. 準備一個大型慢煮袋，先把雞清洗好，用鹽擦內外，把雞、蔥段、薑、班蘭葉、紅蔥頭、開水及鹽放入袋內，用anylock封好，就可以用真空機封口，不用抽真空。
Prepare a large vacuum bag, wash the chicken and massage it with salt, both inner and outter, then put the chicken into the bag along with spring onion, ginger, panda leaves, onion slices, boiled water and salt, use the anylock to stop the bag and seal the bag without vacuum.

3. 放入慢煮器煮2小時30分鐘
Put the chicken soup bag in the circulator pot and cook for 2 hours 30 minutes

4. 然後可以準備海南辣醬材料，把紅蔥頭、蒜頭、兩款辣椒切粒，把雞肥細火慢慢炸出雞油，備用
Then you can cut the Hainnese sauce ingredients into a chunk and cook the chicken fat into chicken oil in low heat, then set aside

5. 另外雞飯所需的紅蔥頭、薑及蒜頭剁碎備用
And now, finely chopped spring onion and garlic for chicken rice, set aside

6. 準備一個小鍋及一大碗冰水，待雞煮好後，先把雞湯小心倒出，再把雞放入冰水浸一會
Prepare a small pot and ice water, after chicken is cooked, then pour out the soups and other ingredients into the pot and put the chicken in the ice water

7. 雞湯煮滾後，可以先做準備雞飯
Boil the chicken soup and prepare to cook the chicken rice first

8. 準備一個鑊，預留2湯匙雞油備用，其他可以倒入鑊內，先爆香紅蔥頭、薑及蒜炒勻
Prepare a wok, reserve 2 table spoons of chicken oil, then pour the rest into the wok, then add chopped spring onion and garlic in, stir fry until you can smell good

9. 準備飯煲，把洗好的米倒入飯煲內，把放入炒好的雞飯材料，伴勻，再加入班蘭葉，加入雞湯，米與湯比例大約1:1.3, 煲飯
Then prepare the rice cooker, put all rice mixture and panda leaves into the rice cooker, and pour in the chicken soup for ratio 1:1.3, then let the rice cook

10. 再回來海南辣醬，準備攪拌機，把紅蔥頭、蒜頭、兩款辣椒、雞油、雞湯、鹽、白醋、糖及青檸汁加入，攪勻，試味，完成
Back to the sauce, prepare a mixer, put all the sauce ingredients into the mixer and mix it well, then taste it, finished this.

11. 準備一個大碟，把青瓜切成一片片，鋪在碟上，平均地倒入少許豉油及麻油
Next, prepare a big plate, cut the cucumber in slices, then put them on the plate, glaze little bit soy sauce and sesame sauce on the top

11. 把雞切開及去骨, 然後平均地塗上少許麻油在雞皮上
Cut the chicken into pieces and pull out the bones, glaze a little bit sesame oil on the top

12. 當飯煲好就可以享用了。
When the rice is done, then you can enjoy it.

Tips : 如果讀者喜歡中式的薑蔥蓉作醮醬，磨薑蓉、切蔥粒，加少量鹽及胡椒粉，倒入滾雞油就可以了。

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Tag: malaysiancooking

亞參咖喱魚頭 (Asam Curry Fish Head)

[原創食譜 Original Recipe] 馬來西亞海南雞飯 – 低溫慢煮版 (Malaysian style Hainanese Chicken Rice – Sous Vide Version )