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Saturday, August 19, 2017

Minced pork for Gon Loh Fun (and more) 多用途干捞粉肉臊



Braised minced pork is a very versatile condiment in Malaysia.  It is vastly used in noodle dishes like Gon Lou Lai Fun and noodle soups.

It can also be used to make different kind of dishes like Potato and minced meat stew.

这款肉臊是马来西亚人习惯的味道,可用在各种不同的面食和菜肴里。做一罐放冰箱里,要做家乡美食就很简单啦!


Ingredients:
200 g of  pork fat 
200 g of lean minced meat 
2 tbsp Fried Shallots
1 tbsp Sweet Soy Sauce
1 1/2 tbsp Nam Pla/Fish Sauce
1 tbsp Light Soy Sauce
2 tsp Oyster Sauce

材料:
200 克 肥肉末
200 克 瘦肉末
2 tbsp 葱酥
1 tbsp 甜酱油 (Sweet Soy Sauce)
1 1/2 tbsp 鱼露 (Nam Pla/Fish Sauce)
1 tbsp 酱油 (Light Soy Sauce)
2 tsp 蚝油 (Oyster Sauce)





1. To make mince pork, place the minced fat pork with 1/3 cup of water in a cooking pot, cook at medium heat without lid on until the fat/lard releases. This takes about 20-30 minutes.

2. Add the lean meat and cook at medium for 10-15 minutes until cooked, keep breaking it using a spatula.

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

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

1. 先制作肉臊,在一口锅里把肥肉末加1/3杯水煮滚至变色后,转中火熬至猪油溢出变香。

2. 加入瘦肉末,煸炒至变色后加入葱酥,可以酌量加点蒜油也葱油,熬制至边上开始泛油。

3. 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。

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.


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! 


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