福建炒面 Fried Hokkien Noodles

这和海南鸡饭,炒果条一样,是以前中国人去马来西亚,新加坡等后在当地兴旺起来的美食,属于东南亚菜,虽源于中餐,但由于加入了当地的风情,原料,很多当地的元素,所以有别于中餐.我们这里说的是新加坡的福建炒面,也叫福建炒虾面,不是马来西亚的那种黑黑的福建炒面.

福建炒面

福建炒面

ingredients:               原料

250g yellow egg noodles        鸡蛋面(黄色的)

150g thick rice vermicelli              宽米粉

2 cup water or chicken broth         清水或鸡汤

30g pork shoulder              猪肘肉

30g pork lard                        猪油

20ml oil                  油

4pc small cooked shrimp            煮好的小虾仁

4pc sliced squid            切好的鱿鱼

1 egg(lightly beaten)            打匀的鸡蛋

20g bean sprouts              豆芽

10g Chinese chives                 韭菜

1/4tsp chicken powder              鸡粉(鸡精)

1/4tsp ground white pepper              白胡椒粉     

1 tb oyster sauce             蚝油

1/4tsp fish sauce            鱼露

1 tsp Chinese wine               白酒

Condiments:       调料:

1/4 small green limes(or lemon)          青柠檬或黄柠檬

1 small saucer of sambal dhilli             1小碟桑巴酱(辣椒酱)

Instructions:             做法:

1,When oil is very hot add in the pork lard and pour in the beaten eggs and stir for 1 minute.

油烧热,倒入猪油和打好的鸡蛋翻炒一分钟.

2,Add noodles,stir fried it till sides are all sealed and lightly brown,lower the frie.

加入面条,大火快炒至变色,关小火.

3,Addin 1 cup of broth or water into the wok and let it simmer.

加一杯鸡汤或水,烧开

4,Stir-fry over high heat(1 min)then add pork,shrimp,fish cake and squid.

大火翻炒一分钟后加入猪肉,虾仁,鱼饼,鱿鱼.

5,Gather the fish sauce,oyster sauce,chicken power,pepper and Chinese wine and add into the noodle.

把鱼露,蚝油,鸡精,胡椒和白酒一起倒入锅中.

6,In goesthe bean sprouts,chives and 1/2 cup of reserved stock.

再加入豆芽,韭菜和半杯鸡汤

7,Stir-fry till everything is heated through and well mixed(2 to3 mins).

大火翻炒均匀熟透.(两三分钟)

8,Add a bit more stock if the noodles start to stick,stir-fry for a few more seconds.

如果面条开始粘锅就加入剩余的鸡汤,大火翻炒几分钟.

9,Transfer noodles to large serving dish.

将面条装盘.

10,Serve with sambal belachan paste and a lime or lemon wedge.

配上桑巴酱和柠檬角.





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