Sweet Potato Curry with Wild Betel Leaves Recipe 山佬叶番薯咖喱食谱

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Sweet Potato Curry with Wild Betel Leaves Recipe 山佬叶番薯咖喱食谱
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In particular, the curry is made from scratch with wild betel leaves instead of using jarred curry sauce from supermarkets, while the use of sweet potato is a new invention!

不用超市买的包装咖喱,而用山佬叶来做咖喱。试过吗?再把马铃薯换成番薯下去煮咖哩。有人这样试过吗??味道会不会很怪呢?今天就来试试看吧!
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Ingredient and Portion
1 bundle wild betel leaves / daun kaduk /山佬叶 / 萎叶1把
1 sweet potato /番薯 1粒
1 small pack coconut milk /椰浆 1小包
2 pcs black fungus /黑木耳 2朵
2 tbsp cooking oil/油 2汤匙

Seasoning
Seasonings /调味料
A pinch of salt /盐 少许
1 tbsp sugar/糖 1汤匙
200g curry powder /咖喱粉 200克
Method
Preparations /准备工作
1. Rinse wild betel leaves and cut into sections.
山佬叶洗净,切段。

2. Rinse the sweet potato, peel and cut into pieces.
番薯洗净,去皮,切块。

3. Soak black fungus until soft and cut into pieces.
黑木耳浸水至软,切块。

Method / 步骤:

1. Heat up cooking oil in a wok and stir-fry curry powder until fragrant.
锅中烧热油,爆香咖喱粉。

2. Add sweet potato and stir-fry until fragrant. Pour in coconut milk.
加入番薯炒香,然后倒入椰浆。

3. Add wild betel leaves and bring to a boil over high heat.
加入山佬叶,以大火煮沸。

4. Reduce to medium heat and braise for 10 minutes until sweet potato is soft and cooked.
转中火焖10分钟,煮至番薯软熟。

5. Season with salt and sugar. Serve.
以盐和糖调味即可。

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