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Curry, 10 minutes.

3/24 Edited to

... Read moreช่วงที่อยากกินแกงส้มแบบด่วนๆ แต่ไม่มีเวลาตำพริกแกงเอง เราลองใช้น้ำแกงส้มพี่ไก่ รัญจวน แล้วรู้สึกว่าตอบโจทย์มาก เพราะรสชาติออกแนว “แกงส้มบ้านๆ” ที่เปรี้ยวเผ็ดชัด ทำง่ายจริงใน 10 นาที (ถ้าหั่นผักรอไว้จะยิ่งไว) วิธีที่เราทำบ่อยที่สุด (สูตรลัดแบบ UGC) 1) ตั้งหม้อ ใส่น้ำเปล่าประมาณ 2–3 ถ้วย (แล้วแต่ชอบน้ำเยอะ/น้อย) 2) ใส่น้ำแกงส้มพี่ไก่ รัญจวน ลงไปทีละนิด ชิมไปปรับไป เพราะแต่ละคนชอบความเข้มข้นไม่เท่ากัน 3) พอน้ำเดือด ใส่ “ผักที่สุกยากก่อน” เช่น หัวไชเท้า ดอกแค หรือมะละกอดิบ 4) ใส่โปรตีนที่เตรียมไว้ เช่น กุ้งสด/ปลากะพง/ปลานิล/ไข่เจียวชิ้น (ใครชอบแบบบ้านๆ) 5) ตามด้วยผักสุกง่าย เช่น ถั่วฝักยาว/ยอดมะพร้าว/ผักบุ้ง แล้วปิดไฟ ทริคส่วนตัวให้แกงส้มอร่อยขึ้น - ถ้าทำกับปลา: เราจะล้างปลาให้สะอาด ซับให้แห้ง แล้วใส่ตอนน้ำเดือดจัด ลดคาวได้ดี และอย่าคนแรงจนปลาเละ - อยากได้รส “เปรี้ยวสด” ขึ้น: บีบมะนาวเพิ่มตอนปิดไฟ (เล็กน้อย) กลิ่นจะหอมกว่าใส่ตอนเดือด - ชอบหวานนิดๆ แบบร้านอาหาร: เติมน้ำตาลปี๊บปลายช้อน แล้วชิมใหม่ จะกลมกล่อมขึ้นทันที - ถ้าเผ็ดไป: เติมน้ำเพิ่ม หรือใส่ผักเพิ่มจะช่วยบาลานซ์ ผัก/กับข้าวที่เข้ากับน้ำแกงส้มพี่ไก่ รัญจวน - ผักยอดฮิต: ถั่วฝักยาว มะละกอดิบ กะหล่ำดอก หัวไชเท้า ดอกแค - โปรตีนที่เข้ากันมาก: กุ้งสด (สุกไวเหมาะกับสูตร 10 นาที), ปลาชิ้น, ไข่เจียวหั่น, ปลาทู (ให้กลิ่นหอม) เสิร์ฟแบบไหนถึงฟิน เราชอบกินกับข้าวสวยร้อนๆ และไข่เจียว/ปลาทอดเพิ่มอีกอย่าง แค่นี้ก็เป็นมื้อที่ทั้งง่ายและอร่อยแบบไม่ต้องเคี่ยวพริกแกงเองเลย ใครกำลังหาไอเดีย “แกงส้มด่วน” ลองน้ำแกงส้มพี่ไก่ รัญจวน แล้วปรับรสตามที่ชอบได้เลย

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