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日式招牌咖哩飯

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日式招牌咖哩飯
Product Code:
73905
Model:
9866939081
Product by:
楊桃文化
Status:
Available Now
Delivery:
Usually ships within 4 to 6 weeks
Delivery Fee:
WM - RM 5.30
EM - RM 12.72
FREE shipping within Malaysia for orders over RM 79.00
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RM 19.50
RM 15.41
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Product Information

ISBN: 9866939081

出版日期: 2006-10-24

作者: 張瑞文

裝訂: 平裝.全彩印刷.40頁.

 

  日式咖哩專賣店風味日式咖哩醬以蔬菜高湯作底,搭配水果燉煮增加自然甘甜,製作正宗的日本風味,針對專賣店設計多種口味咖哩糊,添加食材變化出各式咖哩醬,搭配飯或麵一起食用,創造專屬的咖哩套餐!本書適合小家庭製作,或是想要開店創業者,收錄了:招牌蛋包咖哩飯、滑蛋蛋包咖哩飯、海鮮咖哩飯、雞肉咖哩飯、豬肉咖哩飯、炸蝦咖哩飯、可樂餅咖哩飯、牛小排咖哩飯、咖哩漢堡排、炸豬排咖哩飯、蔬菜咖哩飯、焗海鮮咖哩飯…等,一共17道最熱門的麵飯套餐,讓你煮出日式咖哩專賣店的香濃與滑順,最受歡迎的日式咖哩飯通通在這裡!咖哩飄香全地球咖哩原本是印度當地的一道醬料,現在卻是眾所皆知的食物,更是各地食客願為齒頰留香的名氣美食。咖哩會竄起,可追溯自十八世紀駐葡萄牙的英國總督,吃到印度僕人所烹飪的咖哩料理後驚為天人,於是將這種迥異於英國溫和的飲食帶回祖國與女皇分享,從此英國人為咖哩癡狂的舉動也帶動全球,揭起咖哩新口感的劃時代革命。

  印度咖哩所出產的道地咖哩醬最是濃稠、重味,口味較偏辛香嗆辣。北印度注重香味,故常將乳酪添加在咖哩中,搭配印度人常吃的粗圓餅;南印度偏嗆辣多汁的咖哩醬,常與當地產的稻米做變化。印度咖哩的顏色也具有多變性,有白色、紅褐色、綠色…等,形式上也有液狀、顆粒狀和粉末狀。日本是首創速食塊狀咖哩的國家,利用油脂及澱粉的凝結,才能產生固體的外觀,是推展咖哩全球化背後的最大功臣,也是最先將咖哩醬淋在米飯上的國家,可說是「咖哩飯」的發明者,甚至將咖哩應用在烏龍麵以及麵包上,讓咖哩以更多元化的方式貼近大眾的生活。此外,日本人也喜歡將水果,加入咖哩中一起熬煮,造究了和風咖哩的特色--外觀濃稠、吃起來甜潤。當咖哩熱潮從十八世紀的印度吹到英國,英國再吹到日本,最後由日本吹向海外全球時,咖哩就慢慢融入當地特色,而發展出多樣式的地域口味:像是日式和風咖哩、印度咖哩、南洋咖哩、歐風咖哩、中式咖哩…等,現在全世界都為這股濃濃的咖哩味而為之著迷呢!



作者簡介

張瑞文

  帶著一臉親切笑容的張瑞文老師,對於日本料理,總是有用不完的熱情。珍惜食材,不以繁複的口味取勝,簡約中見真性情,是日本料理的精髓,也是張瑞文老師的真實寫照。自稱很晚開竅的瑞文老師,近30歲才帶著堅定的決心赴日,認真學習之下,畢業於日本新宿調理專門學校,擁有日本調理師執照及中華民國烘焙乙級證照,以及中式麵食糕漿皮類乙級證照,曾擔任日本淺草橋懷石料理餐廳、京日本料理 、江戶麒麟日本料理餐廳 ,具有豐富的經營與料理實務經驗。出版有《感動味蕾的日式點心》、《用味噌豆腐乳快速料理》、《40大日本料理排行榜》、《150道日、韓、南洋醬料》、《豆腐》、《大排長龍的日本小吃》、《日本火車便當》、《35種健康米飯煮法》、《當紅日式三明治》、《一級棒日式燒烤》、《超人氣鬆餅可麗餅》、《全家人一起吃丼飯》、《奢華美味壽喜燒》等書,並於《快樂廚房雜誌》中發表各式美食專欄。

日式招牌咖哩飯
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Shipping Information
ZoneWeightDelivery Fee (RM)
West MalaysiaFirst 2.00 kg5.30
West MalaysiaAdditional 1.00 kg2.12
East MalaysiaFirst 1.00 kg12.72
East MalaysiaAdditional 1.00 kg12.72

ZoneOrder Price Range (RM)Delivery Fee (RM)
West MalaysiaAbove 39.00FREE
East MalaysiaAbove 79.00FREE

 

 

 

 

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