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• ABKINGUN •

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Cartilage pickled bamboo shoot curry

4/18 Edited to

... Read moreใครกำลังหา “แกงหน่อไม้ดองใส่หมู” แบบรสเข้มๆ นัวๆ ฉันทำบ่อยมาก เพราะเป็นเมนูที่กินง่ายและอิ่มนาน จุดสำคัญของเมนูนี้คือ 2 อย่าง: หน่อไม้ดองต้องไม่เหม็นเปรี้ยวเกิน และกระดูกอ่อนต้องเปื่อยนุ่ม เคี้ยวเพลิน 1) เตรียมหน่อไม้ดองให้หอม ไม่กลบรสแกง หน่อไม้ดองบางเจ้าจะเปรี้ยวแรงหรือมีกลิ่นฉุน ฉันจะล้างน้ำ 2-3 รอบ แล้วบีบน้ำออกเบาๆ จากนั้นต้มในน้ำเดือดสัก 3-5 นาทีแล้วเททิ้ง วิธีนี้ช่วยลดกลิ่นและทำให้รสเปรี้ยวนุ่มลง พอเอาไปแกงแล้วจะ “นัว” มากกว่าเปรี้ยวโดด 2) ต้มกระดูกอ่อนให้เปื่อยแบบไม่คาว ล้างกระดูกอ่อนให้สะอาด แล้วต้มด้วยน้ำจนเดือด ช้อนฟองออกให้หมด (ช่วยให้น้ำต้มหมูใส) ถ้ามีเวลาฉันจะเคี่ยวไฟอ่อนต่อจนกระดูกอ่อนนุ่ม หรือใช้หม้อแรงดันก็เร็วขึ้น ได้ทั้งเนื้อนุ่มและน้ำต้มหมูไว้เติมในแกง ทำให้รสหวานธรรมชาติขึ้น 3) ผัดพริกแกงกับหัวกะทิ “แตกมัน” คือหัวใจ ตั้งหม้อ ใส่หัวกะทิลงไปก่อน แล้วค่อยใส่พริกแกง ผัดไปเรื่อยๆ จนพริกแกงสุกและแตกมัน กลิ่นจะหอมมาก ขั้นตอนนี้ทำให้แกงไม่เหม็นเครื่องดิบ และน้ำแกงจะเข้มข้นขึ้นแบบร้านอาหาร 4) ลำดับการใส่ของให้รสกลมกล่อม พอพริกแกงแตกมันแล้ว ใส่หมูกระดูกอ่อนที่ต้มไว้ + หน่อไม้ดอง จากนั้นค่อยๆ เติมน้ำต้มหมู ปรับความข้นตามชอบ แล้วชิมรส ฉันจะปรุงด้วยน้ำปลาและน้ำตาลมะพร้าวเป็นหลัก เพราะเข้ากับหน่อไม้ดองสุดๆ ถ้าอยากมันเพิ่มก็เติมหัวกะทิและผัด/เคี่ยวให้เข้ากัน 5) ท้ายหม้อหอมๆ เพิ่มความน่ากิน ก่อนปิดไฟ ใส่ใบมะกรูดฉีก พริกชี้ฟ้า และโหระพา กลิ่นจะพุ่งทันที สีสวยน่ากินมาก กินคู่ข้าวสวยร้อนๆ หรือขนมจีนคือเข้ากันสุด ทริคเล็กๆ ของฉัน: ถ้าเผลอเปรี้ยวไป เติมน้ำตาลมะพร้าวทีละนิดแล้วค่อยชิม อย่ารีบ เพราะหวานนำจะกลบรสหน่อไม้ดองได้ง่าย ทำตามนี้จะได้แกงหน่อไม้ดองใส่หมูกระดูกอ่อนที่รสจัดแต่กลมกล่อม กินเพลินจนต้องขอเบิ้ลเลย

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