素版咖喱三寶．三重得益

街頭小食是香港美食特色之一。惹味「咖喱三寶」滿載兒時放學搵食的集體回憶！素食者回味當年情，可以來個素版本！美味健康，可在家做與家人共享，三重得益及享受！又可令素食及非素食者同步滿足！

素咖喱三寶

材料：

蘿蔔　　1條    
杏鮑菇　8隻（開半，切十字花）    
海竹苼　20g（泡軟，切段）    
薑片　　5片    
芫茜根　10條    
生粉水　適量

調味料：

冰糖　　30g    
八角　　2粒    
香菇粉　半茶匙    
原豉醬　1湯匙    
沙茶醬　1湯匙    
咖喱粉　1湯匙    
黃薑粉　半湯匙    
黑鹽　　1/4茶匙    
椰汁　　100g

做法︰

1. 白蘿蔔去皮切塊加入750g水、冰糖、香菇粉及八角，大火煮沸後轉中小火，煮約15至20分鐘至蘿蔔軟身；

2. 熱鑊下油，用中大火將杏鮑菇兩邊煎至金黃，盛起備用；

3. 熱鑊下油，用小火將薑片煎至金黃，下芫茜根略炒後，再加入調味料第4至7項，炒香後加入步驟1的蘿蔔、蘿蔔水及杏鮑菇；

4. 煮沸後加入黑鹽調味，再加入海竹笙用中火略煮3分鐘；

5. 加入椰汁拌勻，最後加入少許生粉水，將咖喱汁煮至濃稠，趁熱享用。

Curry Trio

Ingredients :

1 daikon   
8 king oyster mushrooms (halved vertically, scored with criss-cross pattern)   
20g dried seaweed pituto (soaked until soft, then sliced)   
5 ginger slices   
10 coriander roots   
Cornstarch mixed with water

Seasonings：

30g rock sugar  
2 star anise  
1/2 tsp mushroom powder  
1 tbsp soybean sauce  
1 tbsp shacha sauce  
1 tbsp curry powder  
1/2 tbsp turmeric powder  
1/4 tsp black salt  
100g coconut milk

Steps :

1. Peel the daikon. Chop into slices. Place the daikon in a cooking pot. Add 750g water, rock sugar, mushroom powder and star anise. Bring to the boil. Then reduce to medium-low heat. Simmer for 15-20 minutes until the daikon becomes soft.

2. Heat a frying pan. Add a drizzle of oil. Fry the king oyster mushrooms on both sides over medium-high heat until golden. Transfer to a plate.

3. Heat a frying pan. Add a drizzle of oil. Fry the ginger slices over low heat until golden. Add the coriander roots and stir fry briefly. Add the soybean sauce, shacha sauce, curry powder and turmeric powder. Toss well. Add the daikon together with the water from step 1 as well as the king oyster mushrooms.

4. Bring everything to the boil. Season with black salt to taste. Add the seaweed pituto. Cook over medium heat for 3 minutes.

5. Stir in the coconut milk. Pour in a little bit of cornstarch mixed with water. Simmer until the curry sauce has thickened. Serve immediately when it is still warm.