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Three layers stir fried pan

/อำเภอเมืองเพชรบุรี

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ผมชอบเมนูสามชั้นผัดกะปิสะตอเป็นการส่วนตัว เพราะเป็นจานที่รวมความหอมเฉพาะตัวของกะปิ กับความกรุบกรอบของสะตอได้อย่างลงตัว และหมูสามชั้นที่ให้รสชาติเข้มข้นทุกคำที่ทาน เคล็ดลับที่ผมใช้เวลาเตรียมคือการเลือกหมูสามชั้นที่มีสัดส่วนเนื้อและมันพอดี ไม่มากหรือน้อยเกินไป หมูจะนุ่มและไม่เลี่ยน ส่วนสะตอควรเลือกสะตอสดที่ผ่าครึ่งแล้วล้างน้ำให้สะอาด เพื่อลดความขมและกลิ่นฉุน เวลาผัดใช้ไฟแรงพอประมาณและพักสะตอก่อนลงผัดในขั้นตอนสุดท้าย เพื่อรักษาสีเขียวสดและความกรอบ ทำให้เมนูนี้ไม่เหมือนผัดกะปิสะตอทั่วๆ ไป นอกจากนี้ การใส่พริกสดเพิ่มความเผ็ดร้อน ช่วยให้รสชาติจัดจ้านและกระตุ้นความอยากอาหารมากขึ้น สามชั้นผัดกะปิสะตอนี้ผมมักจะทานคู่กับข้าวสวยร้อนๆ และแตงกวาสด เพื่อให้รสชาติไม่หนักเกินไป เหมาะสำหรับคนที่ชอบอาหารไทยดั้งเดิม มีความนัวและเครื่องเทศครบถ้วน ถ้าใครผ่านไปแถวอำเภอเมืองเพชรบุรี เอาเมนูนี้เข้าไว้ในลิสต์ครับ รับรองว่าจะได้ลิ้มรสชาติความอร่อยแบบบ้านๆ ที่หาทานยากในเมืองใหญ่ และได้เรียนรู้วิธีทำอาหารไทยพื้นถิ่นที่แท้จริงอีกด้วย

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