Tuesday, January 5, 2016

【干捞濑粉】Gon Loh Lai Fun (with gon loh minced meat recipe)



干捞是我很喜欢的一种面食方式,而我最喜欢的干捞粉其实不是干捞面,而是干捞濑粉和老鼠粉(银针粉),我喜欢这两种粉QQ的口感,拌上马来西亚人喜欢的干捞酱料,和两大勺的肉,真是口口都满足哦!

I liked my noodle serves dry (Gon Loh) and egg noodles was never my first choice many a times (if I was given choices). 

My absolute favourite is Gon Loh Loh Su Fun (a type of noodle made with tapioca and rice flour with the shape looks like a rat's tail, thus the name "Loh Su Fun" which mean "Rat's noodle" in Cantonese.

My second favorite is Lai Fun which is also made from rice and tapioca flour, only that it is longer in shape and most likely to have higher ratio of tapioca flour than Lou Su Fun does.

With the sauce and minced meat in place, it is really just a matter of minutes to whip up a bowl of hearty noodle!


材料:(1 人份)

1/2 包 新鲜的濑粉

2 大勺 秘制干捞面酱   或 一点蚝油,一点酱油,一点甜酱油,一点黑酱油混合

一点点白胡椒粉

2-3 tbsp 葱花

 

肉臊:

200 克 肥肉末

200 克 瘦肉末

2 大勺 葱酥

1 大勺 蒜酥

2 大勺 料酒

1 大勺 甜酱油 (Sweet Soy Sauce)

1 1/2 大勺 鱼露 (Nam Pla/Fish Sauce)

1 大勺 酱油 (Light Soy Sauce)

2 小勺 蚝油 (Oyster Sauce)


Ingredients:(1 serving)
1/2 Packet of Fresh Lai Fun (Bánh canh)
2 tbsp Echo's Special Gon Loh Sauce   Or  a little bit of oyster sauce, a little bit of light soy sauce, a little dark/sweet soy sauce.
a pinch of white pepper powder
2-3 tbsp chopped spring onion

For minced meat:
400 gm of 50% fat minced meat (I used pork in this recipe)
2 tbsp Fried Shallots
1 tbsp Fried Garlic
2 tbsp Chinese Cooking wine/Shao Xing Jiu
1 tbsp Sweet Soy Sauce
1 1/2 tbsp Nam Pla/Fish Sauce
1 tbsp Light Soy Sauce
2 tsp Oyster Sauce




1. 先制作肉臊,在一口锅里把肉末和料酒加1/3杯水煮滚至变色,间中不断翻炒。

2. 加入蒜酥和葱酥,可以酌量加点蒜油也葱油,熬制至边上开始泛油。加入鱼露,酱油,甜酱油和蚝油调味,继续熬至肉末变酥。冷却备用。

注:做好的肉臊可以装到玻璃瓶里冷藏,可以再变化出很多不同的料理哦!

注 2: 肉末必须要肥肉比例较高,因为熬制出来的猪油是捞面香气的主要来源,也不必另外再熬制猪油和猪油渣啦! 

3. 在一口碗里加入2大勺的秘制干捞酱,一点点白胡椒粉。

1. To make mincemeat, combined minced meat, 1/3 cup of water and Chinese cooking wine in a cooking pot, cook without lid on and keep stirring with a spatula to break the minced meat down further.

2. Add fried shallots and fried garlic with little of its oil, continue cooking until grease starts to release. The fat releases from the minced pork very crucial in this dish, using the fat together with minced meat work the same way crispy pork lard would in any noodle dishes, it gives the dish great aroma and its distinct flavor

3. Season with fish sauce, soy sauce, sweet soy sauce and oyster sauce. Continue cooking until the minced meat become friable.

Note:This minced meat can be stored in a airtight container in refrigerator for up to a month, it can be used in many dishes as accompaniment.


4. 把濑粉在滚水里烫软,放到碗里和秘制干捞酱拌匀。撒上一把葱花,两大勺的肉臊拌匀即可。

3. Place 2 tbsp of the Gon Loh Sauce in a bowl with a little bit of white pepper powder.

4. Bring a pot of water to boil and blanch/cook the Lai Fun until semi-translucent. Place the noodle into the bowl and mixed well with the sauce. Top with 2 tbsp of minced meat with its oil and sprinkle chopped spring onion generously. Mix well and enjoy !

喜欢吃辣的朋友可以沾点多用途叁巴辣椒酱鸡饭辣椒酱吃。

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