1. 辣香咖哩雞
2. 沙爹豬肉
3. 薑蔥魚片
4. 蟹肉青菜
太久沒煮咖哩了，有點失手，太早加入馬鈴薯，變得有點稠，味道還過得去。
改良後快點寫下做法，供日後參考。
Chicken curry / 辣香咖哩雞
1. Chicken drumstick (or chicken parts)/ 雞腿或雞肉塊(新鮮或冷凍)
2. Potatoes (crunchy type)/ 脆馬鈴薯
3. Curry/chilli paste + dried curry powder/咖哩辣椒香料醬+咖哩粉
4. Curry leaves, coconut milk, garlic, spring onion/咖哩葉、椰奶，蔥蒜茸
5. Salt and brown sugar/鹽巴、赤糖
Steps / 做法
1. Marinate chicken with curry powder & salt/将雞肉用咖哩粉和鹽巴醃製備用
2. Remove potatoes skin and cut into small pieces, marinate with salt/先将馬鈴薯去皮切塊備用
3. Heat up oil and deep-fried potatoes/将馬鈴薯入油炸至金黃
4. Heat up oil, add garlic & spring onion and stir fry with low-fire till it gives the curry aroma (approx 15 mins); add some salt/ 用中大火暴香蔥蒜茸後加入咖哩辣椒香料醬用小火慢炒至香味溢出（15分鐘,加少許鹽巴調味
5. Add in chicken and stir to get a well mix of the curry paste (approx 20 mins)/加入雞肉慢火炒至入味（20分鐘）
6. Add sugar to give colour and reduce chilli hotness/加少許赤糖減嗆辣和調色
7. Add water (half covered), curry leaves and cook till boiled / 加水(半淹)雞肉和咖哩葉中小火煮沸
8. Add in potatoes, coconut milk and cooked till boiled / 最後加入馬鈴薯和椰奶煮沸
9. Ready to serve / 将辣香雞肉盛大碗即可食用
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