分量 Serve: 4碗
| 材料
1個 胡桃南瓜 1根 乾紅辣椒 海鹽 現磨黑胡椒 橄欖油 2-3根 新鮮紅辣椒(去籽) 3片 蒜瓣 1片 新鮮姜片(拇指大小，去皮) 1大扎 新鮮芫茜(去葉，留莖) 1湯匙 麻油 2個 青檸(切半) 2湯匙 魚露 800毫升 無糖椰奶 300毫升 有機雞湯 200克 米粉 可隨意加入： 1根 紅辣椒(去籽，切片) 水芹(食用時放) |
INGREDIENTS
1 butternut squash 1 dried red chilli sea salt freshly ground black pepper olive oil 2-3 fresh red chillies, deseeded 3 cloves garlic 1 thumb-sized piece fresh ginger, peeled 1 large bunch fresh coriander, leaves picked, stalks reserved 1 tablespoon sesame oil 2 limes, zested and halved 2 tablespoons fish sauce 800 ml unsweetened light coconut milk 300 ml organic chicken stock 200 g rice noodles 1 red chilli, deseeded and sliced, optional cress, to serve, optional |
做法 METHOD
- 預熱焗爐至180°C/350°F。把南瓜切成兩半，去籽，然後切成8等片(皮可去可不去)，放到烤盤上。
Preheat the oven to 180°C/350°F/gas 4. Halve the squash, deseed, then cut into 8 slices or chunks (skin on) and put into a roasting tray.
- 用槌磨碎乾辣椒和海鹽，撒在南瓜片上。淋上橄欖油。放進焗爐焗約40分鐘。
Bash up the dried chilli and a pinch of salt in a pestle and mortar. Sprinkle over the squash, drizzle with olive oil and bake for 40 minutes.
- 將辣椒、蒜頭、黃姜和芫茜剁碎成細粒，放進食物加工器。加入麻油、青檸汁和魚露，榨成醬汁。
Finely chop or whiz the chillies, garlic, ginger and coriander stalks in a food processor. Add the sesame oil, lime juice, zest and fish sauce and whiz to a thin paste.
- 燒熱一個鍋或鑊。把醬汁倒進鍋裡，加入2湯匙橄欖油，然後快速攪勻。煮約1分鐘後即可加入椰奶和雞湯。
Heat a large pan or wok. Pour in 2 tablespoons of olive oil and quickly stir in the paste. Cook for about a minute before adding the coconut milk and chicken stock.
- 把火調細，燉約15分鐘。試一下味——可按需要加入魚露、青檸汁、鹽或胡椒粉。
Turn the heat down and simmer for about 15 minutes. Taste – you may need to add fish sauce, lime juice or a bit of salt and pepper.
- 米粉放進湯裡，燉約數分鐘，然後分成四個碗。如你喜歡，可加入2片南瓜片，撒上紅辣椒和水芹於湯上。
Add the noodles to the soup, simmer for a few minutes, then divide between 4 bowls. Break over 2 pieces of squash. If you like, top with sliced red chilli and cress.
食譜提供 RECEIPE & PHOTO CREDIT: www.jamieoliver.com
Special Thanks to Yoyo Lai for the Chinese Translation
