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ครัวสมรสมือ
ครัวสมรสมือ

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Canned fish curry 😍

1/31 Edited to

... Read moreใครที่เสิร์ชหา “แกงส้มปลากระป๋อง” หรือ “แกงส้ม ปลา กระป๋อง” แบบทำง่ายๆ เราชอบทำเวอร์ชันใส่มะละกอมาก เพราะมะละกอดิบช่วยให้น้ำแกงมีความหวานธรรมชาติ กรอบนิดๆ กินแล้วตัดกับรสเปรี้ยวเผ็ดได้ดี แถมปลากระป๋องก็มีความนัวอยู่แล้ว ทำวันรีบๆ คือรอดแน่นอน วัตถุดิบที่ใช้บ่อย (ปรับได้ตามบ้าน) - ปลากระป๋อง 1 กระป๋อง (ทั้งปลาและซอสมะเขือเทศ) - มะละกอดิบซอย/หั่นชิ้นพอดีคำ (หรือจะใส่ผักอื่นแทนได้) - พริกแกงส้ม 1–2 ช้อนโต๊ะ (ชอบเผ็ดค่อยเพิ่ม) - น้ำเปล่า/น้ำซุป - น้ำมะขามเปียก (ช่วยให้เปรี้ยวกลมกล่อม) - น้ำปลา, น้ำตาลปี๊บ/น้ำตาลทรายเล็กน้อย วิธีทำแบบที่เราทำประจำ 1) ตั้งหม้อใส่น้ำเปล่าหรือน้ำซุป พอน้ำเดือดให้ละลายพริกแกงส้มลงไป คนให้เข้ากันจนหอม 2) ใส่มะละกอ แล้วต้มจนเริ่มนิ่ม (ขั้นนี้สำคัญ ถ้ามะละกอยังแข็ง น้ำแกงจะไม่หวานละมุน) 3) ปรุงรสเปรี้ยว-เค็ม-หวาน: ใส่น้ำมะขามเปียกก่อน ตามด้วยน้ำปลา และตัดปลายด้วยน้ำตาลนิดเดียว รสจะกลมขึ้น 4) ค่อยใส่ปลากระป๋องเป็นขั้นตอนสุดท้าย (รวมซอสในกระป๋องได้เลย) แล้วคนเบาๆ ไม่ให้ปลาเละ ต้มต่อแค่ 1–2 นาทีแล้วปิดไฟ เคล็ดลับให้แกงส้มปลากระป๋องอร่อยขึ้น - ใส่ปลากระป๋องท้ายสุดเสมอ จะได้ชิ้นปลาสวย ไม่คาว และน้ำแกงไม่ขุ่น - ถ้าชอบเปรี้ยวแบบนุ่มๆ ใช้น้ำมะขามเป็นหลัก แล้วค่อยเติมมะนาวหลังปิดไฟได้ (หอมสดขึ้น) - ถ้าน้ำแกงออกหวานจากซอสมะเขือเทศในปลากระป๋อง ให้ลดน้ำตาลลง หรือชิมก่อนปรุงหวาน - อยากเพิ่มความหอม ใส่กุ้งแห้งป่นเล็กน้อยตอนละลายพริกแกง น้ำแกงจะนัวมาก เสิร์ฟยังไงให้ฟิน เราชอบกินกับข้าวสวยร้อนๆ หรือไข่เจียว/ปลาทูทอดคู่กัน ยิ่งเป็นแกงส้มมะละกอใส่ปลากระป๋อง รสจัดจ้านกำลังดี ทำหม้อเดียวจบ อิ่มไว และประหยัดสุดๆ

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