♡香茅棒棒肉 Pork Pops on Lemon Grass Sticks♡

又是周五啦~

今天没空上巴刹，冰箱里的食材还有些肉碎，沙葛和芋头

随意做了这道*香茅棒棒肉*

我的私房菜就地取材，灵机一变~

味道出来好香~好有口感，不错吃噢！~

香茅棒棒肉

材料：
(a)香茅 10支，去尾部，洗净，稍微拍扁
(b)五花肉碎200克 （可以以鸡肉，或双胶代替）
萝卜丝 2大匙
沙葛丝 2大匙
芋头丝 2大匙

调味料：
酱油 2大匙
胡椒粉适量
薯粉少许
鸡精粉 1/4茶匙
黄姜粉 1/2茶匙
糖少许

做法：
1.将材料(b)与调味料拌均匀，存入冰箱至少一小时。
2.将腌制好的肉碎取出，用手将肉碎酿在香茅尾部，捏紧定形。
3.准备一个不粘平底锅，将香茅棒棒肉放入，慢火煎，轻轻地返另一面煎至两面金黄色即可上桌。

Ingredients:
(a)10 stalks of lemon grass
(b)200g minced meat （can replace with minced chicken or beef )
Chopped carrots 2 tablespoon
Chopped yam 2 tablespoon
Chopped sengkuang (jicama) 2 tablespoon

Seasoning:
2 tablespoon soya sauce
Pinch of pepper
1 teaspoon tapioca flour
1/4 teaspoon chicken stock powder
1/2 teaspoon turmeric powder
Pinch or sugar

Steps：
1.Mix all the ingredients (b)with seasoning and keep in the refrigerator for at least one hour.
2.Dampen your hands, press the minced meat mixture on the bottom part of lemon grass to form a oval shape.
3.Put the pork pops on a non stick pan bring it to broil 3-4 minutes each side until golden brown color and ready for served.