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Southern curry or not

The curry, the fish, the lotus

6/18 Edited to

สำหรับคนที่ชื่นชอบอาหารใต้รสจัดและกลิ่นเครื่องเทศแรง แกงส้มปลาอังเกยใส่ไหลบัวถือเป็นเมนูที่ไม่ควรพลาดอย่างยิ่ง ด้วยความสดของเนื้อปลาอังเกยที่นุ่มและให้รสชาติหวานธรรมชาติ เมื่อรวมกับไหลบัวซึ่งมีความกรอบและหอม ช่วยปรับสมดุลให้แกงไม่เลี่ยน การทำแกงส้มให้ถูกใจคนใต้จริงๆ ต้องใส่เครื่องแกงที่ทำเองหรือที่เตรียมมาจากใต้แท้ๆ โดยใช้กะปิแท้ซึ่งสามารถเพิ่มความหอมและความกลมกล่อมในแกง เมื่อตั้งน้ำใส่เครื่องแกงแล้วคนให้เข้ากันดี จากนั้นใส่เนื้อปลาและไหลบัวตามลงไป ขั้นตอนนี้ต้องระวังไม่ให้คนแรง เพราะจะทำให้เนื้อปลายุ่ยเสียรสชาติ อีกหนึ่งเคล็ดลับคือปิดไฟก่อนบีบมะนาวลงไป เพื่อให้ความเปรี้ยวสดชื่นไม่หายไปกับความร้อน เพิ่มความแซ่บและรสชาติที่ลงตัวมากขึ้น มะนาวช่วยชูรสแกงส้มให้มีมิติขึ้นและอร่อยได้อย่างเหลือเชื่อ ในการทำอาหารเมนูแกงแบบนี้ สิ่งที่ได้ไม่ได้มีแค่รสชาติอย่างเดียว แต่ยังได้ความสุขจากการลงมือทำ เป็นวิธีคลายเครียดและทำให้ได้ลิ้มรสอาหารถิ่นอย่างแท้จริง ลองทำตามกันดูนะคะ รับรองว่าจะติดใจในความหรอยอย่างแน่นอน!

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