刚从槟城回来, 觉得这几个星期一直这里走那里跑, 周末留在家里的时间不多。 槟城依旧是我喜欢的州属, 除了美食多不胜数,
还有蓝天白云的海边。我是觉得槟州政府在这旅游这方面做得很好, 而且近来画家门在大街小巷画的壁画, 已经开始吸引不少旅客到访看看,
也算是一种特色。
说回这个炒面, 是一个新的尝试。 这样乌黑黑的炒面通常我只有在外面的大炒档口吃, 因为要自己炒我也没有信心, 直到我看见Ah Tze 的分享, 我才偷师学会的。
Fried Black Hokkien Noodles (adapted fromAwayofmind Bakery House)
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500g fresh Japanese Udon noodles
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3 tbsps oil
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5 cloves garlic, sliced
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150g thinly sliced chicken breast
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1 cup sliced round or Chinese cabbage
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sambal belachan, to serve
Sauce:
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2.5 tbsps black soy sauce
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1 tbsp soy sauce
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1 tbsp oyster sauce
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2 tsps sugar
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1/2 tsp salt
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1/4 tsp ground pepper
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2 tsps cornflour
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250ml water
1. To make sauce: mix all the ingredients together in a bowl and set aside.
2. Bring 1.5 liters (6 cups) of
water to a boil in a pan. Add the noodles, blanch briefly. Then drain,
rinse in cold water and set aside to drain in a colander.
3. Heat the oil in a wok over
high heat and stir-fry the garlic until golden brown, about 1 min. Add
the chicken and stir fry for 2 mins. Then add the prawns and cook for 1
to 2 mins.
4. Add the sauce and bring to
boil. Add the noodles and stir-fry gently for 2 to 3 mins. Add the
vegetables and stir-fry for 2 to 3 mins until slightly wilted but still
crunchy. Remove from the heat and serve with a small bowl of sambal
belachan with lime halves on the side.
第一次尝试, 觉得味道很好。 原来自己炒福建面, 没有想像的难, 只要准备好酱汁, 就可以事半功倍了。 这个是之前在家的时候准备的晚餐, 简单得来又有满足感, 这个食谱要好好收藏了。
謝謝 Min's Blog 提供以上資料
Min's Blog的個人網誌: http://sze-min.blogspot.hk/