咖哩豬皮魚蛋蘿蔔 Curry Fish Ball ,Pork rind and Radish （Hong Kong Street Food)

 返港探親前的人妻日常：瘋狂整定好多餐擺喺雪櫃，等老公都有啖好食！ Scoll down for En

其中一款整咗佢最愛嘅港式小食

原來豬皮係咁易處理？！

以前一直以為好麻煩，整過就知好容 

神還原到港式車仔麵檔嘅味道！

今次仲要用咗大孖魚蛋醬，完全唔洗自己左溝右溝，一樽搞定，超方便！

豬皮吸到飽一飽咖哩汁，再配埋超清甜嘅蘿蔔…… 

呢種港式味道，真係好耐好耐冇食過，一食成個回憶返晒嚟！💛（溫馨提示：隔一晚食仲更加入味，配撈粗或者做車仔麵底直頭無敵！🍜 擺喺雪櫃俾老公慢慢慢慢嘆～）

材料（4 人份）

• 爆沙豬皮 1 包（50g） 
• 魚蛋 250g 
• 白蘿蔔 1 條 
• 大孖魚蛋醬 3-4 湯匙 
• 薑 2片 
• 蒜頭 2瓣（切碎 ） 
• 雞湯 600-800ml 
• 冰糖 1 粒 （20 g） 
• 魚露 1湯匙
• 白醋 1 茶匙
• 油 1 湯匙

做法

1. 浸發豬皮： 豬皮用水浸45–60分鐘至變軟。中途可換水1–2次，去油味。浸軟後切件備用。
2. 豬皮放入滾水中，加入白醋，汆水1–2分鐘，撈起，擠乾水備用。
3. 魚蛋同樣汆水1分鐘，撈起備用
4. 白蘿蔔去皮滾刀切件，加入滾水，雞粉和冰糖細火煮15-20分鐘。
5. 冷鍋下油，爆香薑片和蒜蓉，下魚蛋醬炒香
6. 加入豬皮略炒，下雞湯 （如沒有雞湯可加 水＋2 湯匙雞粉）拌勻。
7. 加入蘿蔔和魚露調味，中火煮15分鐘
8. 加入魚蛋，再煮10分鐘至全部入味
9. 試味（有需要可加魚蛋醬和糖），想汁濃稠可開蓋大火煮多幾分鐘至略收汁

✨小貼士：

• 豬皮加醋汆水可去油味 
• 用雞湯令咖哩底味更香濃 
• 隔夜食更入

Pre-trip wifey duties: meal prep x30 .....so the husband stays well-fed while I’m away in Hong Kong! 

One of the dishes I made is his absolute favourite Hong kong street food . And honestly, turns out prepping pork rind is actually a breeze?! 

✨

I always thought it’d be a massive faff, but it’s so simple to get that proper Hong Kong cart-needle stall flavour at home. Used Tai Ma fishball sauce this time,no mixing a million ingredients, just pure convenience!

The pork rind completely soaks up the curry sauce, and paired with the sweet radish..It taste absolutely auethetic 💛 (Pro tip: it tastes even better left overnight, and it’s perfect with lo mein or cart noodles! 🍜 Ideal for him to just heat up and enjoy.)

👉 Save this post to try it later!

Ingredients (Serves 4)

• 1 pack fried dried pork rind(50g) 
• 250g fish balls 
• 1 daikon (Mooli) 
• 3–4 tbsp curry sauce / fish ball sauce
• 2 slices ginger 
• 2 cloves garlic (minced) 
• 600–800ml chicken stock 
• 1 pc rock sugar (20g) 
• 1 tbsp fish sauce 
• 1 tsp white vinegar 
• 1 tbsp oil 

Method

1. Rehydrate pork skin
Soak dried pork skin in water for 45-60 minutes until softened.
Change water 1–2 times to remove excess oil. Cut into pieces.

2. Blanch pork skin
Bring water to a boil, add white vinegar, blanch pork skin for 1–2 minutes.
Remove and squeeze excess water.

3. Blanch fish balls
Blanch for 1 minute, then set aside.

4. Prepare daikon
Peel and cut into chunks. Simmer in boiling water with chicken powder and rock sugar over low heat for 15–20 minutes.

5. Build the base
Heat oil in a pan, sauté ginger and garlic until fragrant.
Add curry sauce and cook until aromatic.

6. Add pork skin & stock
Add pork skin and stir briefly.
Pour in chicken stock (or water + 2 tbsp chicken powder) and mix well.

7. Add daikon
Add daikon and season with fish sauce. Simmer on medium heat for 15 minutes.

8. Add fish balls
Add fish balls and cook for another 10 minutes.

9. Adjust & finish
Taste and adjust with more curry sauce or sugar if needed.
For a thicker sauce, simmer uncovered over high heat for a few minutes.

#curry #hongkongstreetfood #fishball #streetfood #cookingwithcelia