材料：
Ingredients:
南瓜兩磅 (Pumpkin 2 lbs), 豬柳一磅 (Pork Tenderloin 1 lb), 洋蔥半個 (Onion 2/1
piece), 薑蒜蓉少許 (Ginger & garlic a little bit)。
調味 ：
Seasoning:
咖哩粉二湯匙 (Curry Powder 2 T), 黃薑粉一茶匙(Turmeric Powder 1 t), 糖一湯匙
(Sugar 1 T), 忌廉奶三湯匙 (Cream 3 T).
做法：
Instruction:
1. 南瓜洗乾淨, 切開，挖掉瓜囊，留下瓜皮不要切掉， 將南瓜切成大塊備用。
豬柳
切成薄塊， 用少許生抽，糖，胡椒粉，粟粉，水，撈勻醃味20分鐘。
洋蔥
切成粗條。
Wash the pumpkin, cut it, remove the pulp, leave the melon skin, don’t cut it. Cut the
pumpkin into large pieces. Cut the pork tenderloin into thin pieces, add a little soy sauce,
sugar, pepper, cornstarch, water, and marinate for 20 minutes. Cut the onion into thick
strips.
2. 熱鑊下油 ，先將豬柳塊煎熟，取出備用 。爆香薑蒜蓉 ，洋蔥， 加入咖哩粉炒香
， 放入南瓜， 兜炒一會， 放入水一又二分一杯 ，加入調味料， 中火炆約
15分鐘， 再加入豬柳， 煮多三分鐘， 最後用粟粉水埋芡，加入忌廉奶，便
可食用。
Heat the oil and fry the pork tenderloin first, and take it out. Sautéed ginger, garlic, onion,
add curry powder, add the pumpkin, sauté for a while, add one cup to the water, add the
seasoning, simmer for about 15 minutes, add the pork, cook more than three Minutes,
finally add cornstarch water and cream, ready to serve.
• * 梁師傅小貼士 *
• Chef’s Tips:
•
• 美國南瓜是橙色的 (Pumpkin).
American pumpkin is organge in color.
* 南瓜_Kabocha squash (Sweet Japanese Squash_Fresno) 是籃
綠色的.
Kabocha squash (Sweet Japanese Squash_Fresno) is cyan in color.
* 咖哩粉加入黃薑粉更添加香味及黃色.
Turmeric powder will add aroma and yellow color when mixing with curry powder.
本食譜及照片由 [ 梁廚美食] 烹飪節目梁師傅提供
Recipe and Photo developed by Master Chef James Leung
特別材料贊助有: [ 豬柳, 南瓜. ]
Pork Tenderloin and the pumpkin are sponsored by Kin Fat Produce
• 材料贊助商 * 建輝農產市場 (Kin Fat Produce)
