甘咖喱南瓜排骨 / Dry Curry Spare Ribs With Pumpkin

这道甘咖喱南瓜排骨让我家老爷连扒了两碗米饭！ 裹着香浓咖喱汁的排骨软嫩适中，南瓜也很软糯香甜，微辣的咖喱汁很好下饭， 确实会让人食欲大增。

材料 ：

排骨 .............................500 克

南瓜 ，切大块...............250 克

清水..............................350 毫升

浓椰浆..........................100 毫升

香料 A：（打烂）

干葱头.....................................................50 克

蒜头.........................................................2 瓣

辣椒干，切段，浸软...............................10 克

鲜辣椒，去籽，切小片.............................2 条

小辣椒......................................................5 条

石古仔......................................................2 粒

香茅，只取白色部分，切细…..................1 根

小茴香，干锅炒香....................................1小匙

芫荽籽，干锅炒香....................................1小匙

香料 B： 

肉类咖喱粉..................2 大匙

咖喱叶.........................2串/15 片

香茅，拍扁..................1根

桂皮............................4公分

调味料   ：

糖、盐、生抽、鱼露 各一小匙

作法 ：

1. 锅里烧热4 大匙油，炒香香料A和B。

2. 加入排骨和调味料以中火翻炒均匀，然后加入清水，大火烧开后，加盖，调小火焖煮45分钟至排骨熟透。（记得不时翻炒一下，以免粘锅）

3.倒入南瓜翻炒一会，加盖再焖煮10分钟。 最后加入椰浆拌匀，大火煮滚，熄火，即可上桌。

Dry Curry Spare Ribs With Pumpkin

Ingredients :

Spare Ribs ...............................................500 g

Pumpkins,skinned and deseeded ............250 g

Water.........................................................350 ml

Thick Coconut Milk ..................................100 ml

Ground Ingredients  A：

Shallots ....................................................50 g

Garlic...........................................................2 pcs

Dried chilies, soaked.................................10 克

Fresh Chilies, deseeded..............................2 pcs

Chili Padi ....................................................5 pcs

Candle Nuts................................................2 pcs

Lemon Grass, white parts only …..............1 pc

Cumin ,dry fry.............................................1 tsp

Coriander Seeds, dry fry.............................1 tsp

Spices  B： 

Meat Curry Powder.............,.,,,,..............2 tbsp

Curry Leaves..........................................2 stalks 

Lemon Grass, lightly bruised ................1 pc

Cinnamon Stick .....................................4 cm

Seasonings :1 tsp each of salt, sugar, soy sauce and fish sauce

Method :

1. Heat up 4 tbsp of oil and sauté ground ingredients A and spices B.

2. Add in the spare ribs and seasonings and stir fry to mix well. Then add the water and bring to a boil. Lower the heat and cover to cook for about 45 minutes until the ribs are cooked.(Stir occasionally to prevent dry up and burn)

3.Add the pumpkin chunks and stir to mix well, cover and cook for 10 minutes.  Stir in the coconut milk and bring to a boil then off the heat immediately .Serve over rice or pasta. 

咖喱苏东（墨鱼） / Squid Curry

这微辣鲜香的印度咖喱苏东（墨鱼）很惹人食意，再配上番茄和鸡蛋，荤素搭配，营养到位。

材料 ：

4 大匙         油

4 只 / 500 g 鲜苏东，去皮、内脏和膜

2 个             番茄，切角

4 个             鸡蛋

香料 A：（打烂）

8 个/ 60 g 干葱头

2 个 / 8 g  蒜头

1 根          香茅，只取白色部分 ，切细

3 pcs        新鲜辣椒，去籽，切小片

8 个  / 8 g 辣椒干，切段，浸软

1/4 小匙   黄姜粉

10  g         姜

5    g        峇拉煎

香料 B：

1 小匙      印度混合香料

2 大匙      鱼咖哩粉

15片         咖喱叶

1 粒          大洋葱，切块

2 瓣          蒜头，切片

调味料：

25 g         亚参膏 + 200 ml 水（亚參膏加入清水抓匀， 去籽，将亚參汁留用

2 大匙      原味优格

1 小匙       盐

2 小匙       糖

作法 ：

1. 烧热锅，炒香香料A和B。

2. 加入番茄、鸡蛋、糖、盐和亚參汁烧开。

3.加入苏东稍煮一下，再加入优格拌勻即可。

Indian Squid Curry 

Here's a simple yet easy to prepare and delicious squid curry 

Ingredients :

4 tbsp          Oil

4 pcs /500 g Fresh squid,cleaned

2 pcs           Tomatoes, cut into wedges

4 pcs           Hard boiled eggs

Ground ingredients (A):

8 pcs/60 g Shallots

2pcs/ 8 g   Garlic

1 stalk       Lemongrass

3 pcs        Fresh chilies, deseeded

8 pcs/8 g  Dried chilies, soaked 

1/4 tsp      Turmeric powder 

10  g         Ginger

5    g         Belacan

Spices B：

1 tsp     Indian halba mixed (fenugreek,black mustard,cumin and fennel seeds)

2 tbsp    Fish curry powder

1 sprig   Curry leaves ,discard the stem

1 pc       Big onion,cut into wedges

2 pcs     Garlic,thinly sliced

Seasoning :

25 g         Tamarind pulp + 200 ml water  ,mix well and discard the pulp 

2 tbsp      Plain yogurt

1 tsp        Salt

2 tsp        Sugar

Method :

1. Heat the wok , add oil and sauté ground ingredients with the spices until aromatic.

2. Add in tomatoes, eggs, salt , sugar and tamarind juice and bring to a boil.

3. Add in the squids and cook briefly for about a minute or two(to prevent overcooking the squid).Add the yogurt and stir to mix. Serve hot chocolate ugh steamed rice .