Monday, October 19, 2009

【港式豉油皇炒面】Hong Kong Style fried Noodle



在马来西亚长大的我,可以说是由港剧伴随着长大的,我会说一口流利的广东话除了因为我的第一个男友是香港人外,港剧的熏陶功不可没哦!港剧让人印象最深刻的就是早餐桌上的这个港式炒面加白粥感觉好吃的不得了。

多年以后第一次去香港玩,一下机马上去吃了一个豉油皇炒面加白粥,把我当时的男朋友笑得不行。

For those who grew up watching Hongkong series (like me), it will be hard not to notice this fried noodle on every Hongkong movie's breakfast table.

I was so curious about its taste that this was the first thing I ordered in the Dim sum place when I first visited Hongkong!

Ingredients:
1 Carrot, shredded
1 bunch of scallion, cut into 2 inches long
1 cup of Bean sprouts
2 bunch of Hong Kong style egg noodle
1/2 cup minced meat (turkey or pork) marinate with a little salt, pepper, and cooking wine
1 tbsp minced garlic

For seasoning:
A dash of pepper powder
2 tsp of Soy sauce
1 tsp of Dark Soy sauce
1/2 tsp of Oyster sauce
1/2 tsp Sugar
3 tbsp Water

材料:
1 根 胡萝卜 擦丝
1 小把 青葱, 切段
1 大杯 的 豆芽 (我用了自己发的豆芽)
2 把 的港式鸡蛋细面
1/2 杯的 肉末,用一点点的盐、胡椒粉和料酒腌好  可无
1 大勺 蒜蓉

调料:
2 小勺的 生抽
1 小勺 的 老抽
1/2 小勺 蚝油
1/2 小勺 糖
3 大勺水
一撮 胡椒粉



1. 煮滚半锅水,把港式细面加入煮个1分钟后把面条取出放到凉水里过一遍备用。

2. 锅里下油热好后加蒜蓉和肉末煸炒。把面条加入快速翻炒后加入所有调味料,这款炒面一定要大火,这样才会有“镬气”。

3. 最后加入胡萝卜丝、豆芽和青葱,炒至断生即可。

1. Bring half a pot of water to boil and cook the noodle for 1-2 minutes, drained and place the noodle in cool water for few minutes to stop the cooking.

2. Heat up 2 tbsp of oil in a cooking pan, stir fry garlic and minced meat. Add noodle and cook at high heat.

3. Add all the seasoning listed and keep stirring for another 2-3 minutes.

4. Add carrot, bean sprout and scallion, keep stirring till the carrot and bean sprout are cooked.





No comments:

Post a Comment

Related Posts Plugin for WordPress, Blogger...