香辣奶黄骨

明天有朋友到访吗？是不是愁要煮什么菜招待才好呢？别愁。这里有一道具有酒楼水准的佳肴要特别介绍给你。排骨炸的又香又酥脆，配上咸蛋黄，咖喱叶，淡奶拌炒好吃的不得了。再来杯冰冻的啤酒，真是人生的一大享受也！

食谱取自名食谱第40期

材料：

- 600g排骨；2粒咸蛋黄（蒸熟）

- 10条指天椒（拍扁）

- 2棵（20片）咖喱叶

- 2大匙菜油/马芝林

- 2大匙淡奶/生奶

- 1个鸡蛋

- 适量薯粉

腌料：

- 1/2 大匙蚝油

- 1小匙糖

- 1小匙胡椒粉

- 1/2 大匙酱油/生抽

调味料：

- 1 tsp 糖

- 1/2 tsp 盐

做法：

1）排骨洗净后斩成适宜块状。沥干后加入腌料拌匀。腌约10分钟。

2）把排骨沾上蛋液，再滚上粟粉，放入热油中炸香脆及金黄色捞起备用。

3）烧热菜油，以慢火爆香咖喱叶及指天椒，加入咸蛋黄，生奶和调味料同炒均匀，然后拌入排骨以大火快手翻炒香浓至汁浓稠，即可上碟食用。

Ingredients:

600g spare ribs,

2nos salted egg yolks (steamed)

10 bird"s eye chillies (flatten),

2 stalks curry leaf (about 20 leaves)

2 tablespoon margarine (butter/vegetable oil)

2 tbsp Evaporated milk

1 no egg, some tapioca flour

Marinade:

1/2 tbsp oyster sauce,

1 tsp sugar

1 tsp pepper

1/2 tbsp light soy sauce

Seasoning:

1 tsp sugar , 1/2 tsp salt

Method:

-1) Rinse the spare ribs, cut into convenient pieces and drained. Mix with marinade, marinate for about 10 minutes.

-2) Dip the spare ribs with beaten egg, then coat with tapioca flour. Deep fry into hot oil until crispy and golden brown. Remove and keep aside.

-3) Melt the butter to saute the curry leaves and chillies over low heat until fragrant. Add in salted egg yolks, evaporated milk and seasoning. Stir well. Next, add in spare ribs, stir fry constanstly over high heat until aromatic......, or the gravy is thicken. Serve hot.

ENJOY