Friday 30 January 2015

Mee Suah #2 - 麻油姜煎面线 Fried Mee Suah with Sesame Oil and Ginger

还记得坐月子的那段日子常常翻坐月子的食谱书,里面有好几样菜都是我很想吃的,不过由于我是剖腹产子,有些食物如鸡蛋之类的都不能这么快吃,所以很多想吃的坐月餐都没吃到。这麻油姜煎面线是我当时最想要吃的食物之一,将面线加入蛋液里一起煎,加了姜丝和九层塔,而且用了鱼露来调味,吃起来咸咸香香的。我参考了食谱,然后将份量减少,一束面线加两粒鸡蛋,煎起来刚刚好,下午茶时当点心吃也不错。

























麻油姜煎面线

(食谱参考好月子做月大全,pg. 124,做少许更改)

材料:
鸡蛋 2粒
寿桃牌面线 1束
九层塔 10叶(切丝)
老姜 2寸(切丝)
麻油 3汤匙

调味料:
鱼露 1茶匙
胡椒粉 1/8茶匙

做法:
1. 在一个碗里加入鸡蛋,九层塔和调味料,搅拌至均匀。煮滚一锅水,放入面线烫30秒,捞起沥干,直接放入蛋液里。

2. 以中火烧热锅,然后加入麻油和老姜,调至中小火,将姜丝炸至香脆及呈褐色。

3. 倒入面线蛋液,煎至蛋定型,然后翻去另一面,调至中火煎至金黄色即可。将面线煎切成块状,乘热享用!


份量:1人份




Fried Mee Suah with Sesame Oil and Ginger

(Recipe adapted from Confinement Cookbook, pg. 124, with some adjustments)

Ingredients:
2 eggs
1 small bunch of Sau Tao Brand Amoy Flour Vermicelli / Mee Suah
10 basil leaves, julienned
2 inches ginger, julienned
3 tbsp sesame oil

Seasoning:
1 tsp fish sauce
1/8 tsp white pepper

Methods:
1. In a bowl, mix egg, basil leaves and seasoning, stir until mix well. Bring a pot of water to boil, blanch the Mee Suah for 30 seconds. Drain and put it into the egg mixture.

2. Heat a pan over medium heat. Add sesame oil and ginger, then turn to medium low heat, fry until crisp and brown.

3. Pour in the Mee Suah egg mixture, fry until the omelette is set, flip over to the other side and fry till golden brown over medium heat. Dish up and slice, serve immediately!


Servings: 1








This post is linked to the event Little Thumbs Up (Jan 2015 Event: Noodles and Pasta) organised by Zoe of Bake for Happy Kids and Doreen of My Little Favourite DIY and hosted by Anne of My Bare Cupboard.







Thursday 29 January 2015

Mee Suah #1 - 麻油腰花面线 Mee Suah With Pork Kidney

曾经多次想要煮麻油腰花,可却有点怕处理内脏,所以每次都不了了之。可是真的有段时间没吃麻油腰花了,还有点想念那个味道,这次终于提起勇气了,托家婆帮我从巴刹买了副猪腰回来。坐月子时的糯米酒还有几瓶,平时都没有什么机会会用到,不过这次煮麻油腰花这些糯米酒就能派上用场了。一开始时有点担心不会处理猪腰,又怕煮得过熟不好吃,上网参考了阿基师詹姆士的做法后就安心多了,试煮了两次结果都还不错。


自坐完月子后我就没机会再吃麻油腰花面线了,现在来碗麻油腰花面线真的感觉好满足!吃着面线突然又想起坐月子的那段日子,每天除了吃和睡,其他什么事都不必我做,真的是人生中最空闲的日子。时光流逝得真快,那时还抱在怀里的小宝贝转眼就长大了,现在老是怦怦跳跳的,学唱歌学跳舞,爱玩得不得了!小宝贝和妈咪我一样爱吃面,面线也是她爱吃的面食之一,不过这煮法暂时就不适合她,惟有待她长大些才煮给她吃。



















麻油腰花面线

材料:
猪腰 1个
寿桃牌面线 2束
小白菜 1棵
姜 10片(切丝)
枸杞 1汤匙(用水浸泡一下,沥干)
热水 1 1/2杯
植物油 1汤匙

调味料:
酱油 2汤匙
糯米酒 2汤匙
黑麻油 3汤匙

做法:
1. 把猪腰对半切开,然后切除白色筋膜,洗净后把猪腰放入清水里浸泡2-3小时,间中必须换水数次,放入冰箱冷藏直到要煮时才取出。

2. 煮滚一锅水,加入数滴油和一小撮盐,放入小白菜烫熟,捞起沥干。接着将面线放入锅里煮至自己喜欢的软度,然后捞起,将面线和小白菜放入碗里。

3. 把猪腰表面切花刀,然后切成厚片状,放入一个碗里,加入热水浸泡,让猪腰慢慢熟成,要用前将浸泡的水倒掉。

4. 以中火烧热平底锅,加入植物油,放入姜丝煎至香脆及呈褐色。调至大火,把调味料和猪腰放入,快速拌炒,然后加入1 1/2杯的热水,煮至汤滚起后加入枸杞即可熄火。把汤淋在面线上,淋上数滴黑麻油即可乘热食用。


份量:1人份




Mee Suah With Pork Kidney 

Ingredients:
1 pork kidney
2 small bunches Sau Tao Brand Amoy Flour Vermicelli / Mee Suah
1 head Bok Choy
10 slices ginger, julienned
1 tbsp Wolfberries, soaked in water till soften, then drained
1 1/2 cup hot water
1 tbsp vegetable oil

Seasoning:
2 tbsp soy sauce
2 tbsp glutinous rice wine
3 tbsp black sesame oil

Methods:
1. Halve the kidney and remove the veins. then wash until clean. Soak the pork kidney in clean water for 2-3 hours and change the water regularly. Keep in the refrigerator until ready to use.

2. Bring a small pot of water to boil, add few drops of oil and a pinch of salt, blanch the Bok Choy, drain and set aside. Using the same pot of water, blanch the Mee Suah till soften to your liking, then drain. Transfer the Mee Suah and Bok Choy to a serving bowl.

3. Score the kidney on the skin side in criss cross pattern, then cut into thick slices. Place the pork kidney in a bowl, pour some hot water over the pork kidney and let them sit in the hot water until ready to use. Discard the soaking liquid before use.

4. Heat a pan over medium heat. Add vegetable oil and ginger, fry until crisp and brown. Turn to high heat, add seasoning and pork kidney, quickly stir fry. Add 1 1/2 cups hot water, then bring to a boil. Turn off the heat and add wolfberries. Pour the soup over the mee suah. Drizzle with a few drops of dark sesame oil. Serve immediately.


Servings: 1








This post is linked to the event Little Thumbs Up (Jan 2015 Event: Noodles and Pasta) organised by Zoe of Bake for Happy Kids and Doreen of My Little Favourite DIY and hosted by Anne of My Bare Cupboard.







Wednesday 28 January 2015

Tapioca Noodles #2 - 炒薯粉根/茨粉根 II Fried Tapioca Noodles II

托妈妈买的薯粉根昨日只炒了半份,还剩的另一份我就参考食谱书用了不同做法来炒,试了湿版的炒薯粉根,这次就来个干炒的。这版本的炒薯粉根依然是有加入虾米,所以吃起来也是咸咸香香的,不过更特别的是加入蒜苗一起炒,令整盘薯粉根的颜色看起来更漂亮。家里刚买了不少新鲜的虾,所以就豪爽一点用了大虾来炒,嘻嘻,用了新鲜的虾果然不同,特别好吃而且非常弹牙哦!







我习惯吃炒薯粉根时一定要配指天椒,
如果少了的话就好像不对味,
所以一小碟子的指天椒是少不了的。





















炒薯粉根/茨粉根
(食谱参考最好吃的面,pg.79,做少许更改)

材料:
薯粉根/茨粉根 250克(炒之前用清水冲洗沥干)
鸡蛋 1粒(大散)
大虾 4只(去壳去肠泥)
猪肉 50克(切片)
虾米 1汤匙(用水冲洗,沥干)
蒜茸 1汤匙
蒜苗  1棵(斜切段)
食油 2汤匙

调味料:
酱油 1/2汤匙
黑酱油 1/2汤匙
胡椒粉少许
清水 1/3杯

做法:
1. 以中高火烧热平底锅,放入油烧热,加入虾米爆香,然后捞出。倒入蛋液,炒至半熟,加入蒜茸炒香。接着加入猪肉,虾和蒜苗拌炒大约1分钟。

2. 把薯粉根和调味料加入,转至大火炒2-3分钟。加入虾米,拌炒至均匀即可熄火。将薯粉根盛碟,乘热享用。


份量:1至2人份




Fried Tapioca Noodles
(Recipe adapted from Tasty Noodles, pg.79, with some adjustments)

Ingredients:
250 g tapioca noodles, rinsed with water and drained before use
1 egg, beaten
4 large prawns, shelled and deveined
50 g pork, sliced
1 tbsp dried shrimp, rinsed and drained
1 tbsp minced garlic
1 leek, sliced diagonally
2 tbsp cooking oil

Seasoning:
1/2 tbsp soy sauce
1/2 tbsp dark soy sauce
Dash of pepper
1/3 cup water

Methods:
1.  Heat cooking oil in a pan over medium high heat. Add dried shrimp and saute till fragrant, dish out. Pour in the beaten egg, fry till almost cooked. Then add minced garlic and saute till fragrant. Add pork slices, prawns and leek, stir fry for about 1 minute.

2. Add tapioca noodles and seasoning. Turn to high heat, stir fry for 2-3 minutes. Add dried shrimp, stir to mix well, then turn off the heat. Transfer to serving plate and serve immediately.


Serving: 1-2








This post is linked to the event Little Thumbs Up (Jan 2015 Event: Noodles and Pasta) organised by Zoe of Bake for Happy Kids and Doreen of My Little Favourite DIY and hosted by Anne of My Bare Cupboard.







Tapioca Noodles #1 - 炒薯粉根/茨粉根 I Fried Tapioca Noodles I

炒薯粉根/茨粉根是巴生蛮出名的面食,也是我从小到大都爱吃的面食之一。薯粉根是用薯粉制成的面条,一般都是用虾米、肉碎、芽菜和黑酱油一起炒,乍看下有点像炒福建面,不过味道却完全不同,薯粉根入口软软滑滑的,可是咬起来却非常Q,弹性十足。煮好后的薯粉根表面呈透明状,虽然是炒得黑黑的,不过看起来还是很吸引人。


我和家人从小就住在巴生班达马兰,虽然那里是一个新村,可是却有不少令人回味无穷的美食。爸爸的表姐一家是经营大炒档的,所以小时候的每个周末我们一家都会光顾那个大炒档,那里的食物几乎样样都好吃,而我们姐弟最爱的就是那里的炒血蛤和炒薯粉根。那里的炒薯粉根有两种炒法,一个是干炒,另一个则是湿炒,其实两种炒法都不错,不过干炒的会显得比较油腻。


我也有好久一段时间没吃炒薯粉根了,所以就托妈妈买了包薯粉根自己煮解解嘴馋。其实我收集的食谱书里面有薯粉根的做法,不过都是我一个人吃,真的有点懒不想动手做,所以才托妈妈买现成的薯粉根,不过如果你有兴趣想要自己做薯粉根那你可以到Sonia家看看她的食谱。隔了这么久没吃了,所以对于炒薯粉根的配料我也不太记得了,印像中是有肉碎、虾米和豆芽,回娘家时问了妈妈她也是说是这几种,那应该就错不了了。这次我是用湿炒的方式,炒好后的薯粉根吃起来咸咸香香的,加上有少许酱汁所以吃起来湿湿滑滑的。一个人把整大盘的炒薯粉根吃下去,感觉真的好饱好有满足感!





















这薯粉根已经是烫熟了,煮之前只需要用清水将表面的粉冲洗掉即可。









炒薯粉根/茨粉根

材料:
薯粉根/茨粉根 250克(炒之前用清水冲洗沥干)
香菇 2朵(浸泡至软,切片)
猪绞肉 80克
虾米 30克(用水冲洗,沥干)
蒜茸 1汤匙
豆芽 100克
食油 2汤匙

调味料:
酱油 1/2汤匙
黑酱油 1/2汤匙
胡椒粉少许
清水 1杯

做法:
1. 以中高火烧热平底锅,放入油烧热,虾米和蒜头爆香。接着把肉碎加入,炒大约1分钟。然后再放入香菇炒多1分钟。

2. 把薯粉根和调味料加入,煮至滚起后再炒多1-2分钟。加入豆芽,拌炒至均匀即可熄火。将薯粉根盛碟,乘热享用。


份量:1至2人份




Fried Tapioca Noodles

Ingredients:
250 g tapioca noodles, rinsed with water and drained before use
2 dried mushroom, soaked till soften then sliced
80 g minced pork
30 g dried shrimp, rinsed and drained
1 tbsp minced garlic
100 g bean sprouts
2 tbsp cooking oil

Seasoning:
1/2 tbsp soy sauce
1/2 tbsp dark soy sauce
Dash of pepper
1 cup water

Methods:
1.  Heat cooking oil in a pan over medium high heat. Add dried shrimp and garlic, saute till fragrant. Add minced pork, stir fry for about 1 minute. Then add mushroom, stir fry for another minute.

2. Add tapioca noodles and seasoning. Bring to a boil, then stir fry for about 1-2 minutes. Add bean spouts, stir to mix well, then turn off the heat. Transfer to serving plate and serve immediately.


Serving: 1-2








This post is linked to the event Little Thumbs Up (Jan 2015 Event: Noodles and Pasta) organised by Zoe of Bake for Happy Kids and Doreen of My Little Favourite DIY and hosted by Anne of My Bare Cupboard.






Monday 26 January 2015

Pasta #2 - 蒜香鲜虾意大利面 Spaghetti Aglio e Olio with Prawns

蒜香意大利面或Spaghetti Aglio e Olio是一款蛮普遍的意式面食,做法也相当容易,以几样简单的材料就可以煮成。首先以橄榄油将蒜头爆香,然后加入少许干辣椒碎,再拌入煮好的面条和意大利香芹,以盐和黑胡椒调味就可以吃了。这是最基本的做法,不过也可以依个人喜好加入不同的食材做成不同版本的蒜香意大利面,这次我将新鲜的虾加入面里,做成鲜虾版本的,爽口弹牙的鲜虾令这面的口感吃起来更丰富。







































蒜香鲜虾意大利面

材料:

意大利面 200克
初榨橄榄油 1/3杯
牛油 2汤匙
大虾 8只(去壳去肠泥)
蒜头 10瓣(切片)
干辣椒碎 2茶匙
新鲜意大利香芹碎 2汤匙
海盐 适量
黑胡椒 适量

做法:
1. 煮滚一锅水,加入1/2汤匙的盐和1汤匙的橄榄油,然后加入意大利面,依照包装指示将面煮熟,沥干水份备用。

2. 以中火烧热平底锅,加入牛油,然后放入虾煎至熟,盛起备用。

3. 在同一个锅里加入橄榄油和蒜头,调至中小火将蒜头煮至浅金黄色。把干辣椒碎加入继续煮30秒,然后立即熄火。

4. 把意大利面,煮好的虾和香芹加入蒜香油里,搅拌均匀,然后以盐和黑胡椒调味。将面盛入碟里,以香芹装饰,乘热享用。


份量:2人份




Spaghetti Aglio e Olio with Prawns

Ingredients:
200 g spaghetti
1/3 cup Extra Virgin Olive Oil
2 tbsp butter
8 large prawns, deveined and shelled
10 cloves garlic, peeled and sliced
2 tsp dried chilli flakes
2 tbsp chopped fresh Italian Parsley
Sea salt and black pepper to taste

Methods:
1. Bring a pot of water to a boil, add 1/2 tbsp of salt and 1 tbsp of olive oil to the water. Add spaghetti and cook according to package directions. Drain and set aside.

2. Heat the butter in a large skillet over medium heat. Add prawns and cook till just done, dish up and set aside.

3. In the same skillet, add olive oil and garlic. Turn the heat to medium low and cook until the garlic is lightly golden. Add dried chilli flakes cook for 30 seconds, then turn off the heat immediately.

4. Add spaghetti, cooked prawns and parsley to the garlic oil mixture, toss to coat. Season with salt and black pepper. Transfer the spaghetti to serving plate and garnish with some parsley. Serve immediately.


Servings: 2








This post is linked to the event Little Thumbs Up (Jan 2015 Event: Noodles and Pasta) organised by Zoe of Bake for Happy Kids and Doreen of My Little Favourite DIY and hosted by Anne of My Bare Cupboard.







Friday 23 January 2015

Pasta #1 - 双菇芝麻酱意大利面 Spaghetti with Mushrooms & Roasted Sesame Sauce

之前老公与同事去素食餐厅吃午餐,回来后就一直跟我说不错,这令我感到很好奇,平时无肉不欢的老公怎么会爱上素食料理。终于有一次和老公去那间餐厅用餐,原来老公爱上那里的芝麻酱意大利面,之后和他去了几次他还是点同一样的食物。我试过了这面我也觉得味道很不错,所以就在家煮自己版本的芝麻酱意大利面。这意大利面是用日式芝麻酱来调味,加了菇类一起炒,虽然简单,可是却很好吃。餐厅那个版本是有附上几片炸得香脆的腐皮卷,口感吃起来有点像素鱼,可是我找不到类似的食材,所以就用素鱼来代替。这面是素食料理,蔬菜当然少不了,我加上一些四季豆来当配料,不但看起来美,而且吃起来营养会比较均衡些。其实配料方面可以随各人喜好而做出调整,没有指定一定要用哪一种食材,最重要的是令吃的人开心就行了!

























双菇芝麻酱意大利面 


材料:
意大利面 200克
橄榄油 2汤匙
盐 1/2汤匙
鸿喜菇 100克 (去蒂拨散)
雪白菇 100克 (去蒂拨散)
炸斋香鱼片 适量
四季豆 适量(川烫)
烤香芝麻 适量(装饰用)

酱汁:
Kewpie深煎芝麻醬 1/2杯
酱油 2汤匙
麻油 1汤匙

做法:
1. 煮滚一锅水,加入1/2汤匙的盐和1汤匙的橄榄油,然后加入意大利面,依照包装指示将面煮熟,沥干水份备用。

2. 以中火烧热平底锅,加入1汤匙的橄榄油烧热,然后加入菇类,拌炒大约1分钟。将酱汁材料加入,煮至滚起。

3. 把意大利面加入酱汁中,搅拌均匀即可熄火。如酱汁太浓稠的话可加些煮面水调稀。把煮好的面盛入碟里,摆上炸斋香鱼片和四季豆,撒上少许烤香芝麻作装饰,乘热享用。


份量:2人份




Spaghetti with Mushrooms & Roasted Sesame Sauce

Ingredients:
200g spaghetti
2 tbsp olive oil
1/2 tbsp salt
100g Bunashimeji mushroom, ends trimmed and separated into pieces
100g Bunapi mushroom, ends trimmed and separated into pieces
Some deep-fried vegetarian fragrant fish slice
Some blanched french beans
Some toasted sesame seeds, to garnish

Sauce:
1/2 cup Kewpie Deep-roasted Sesame Dressing
2 tbsp soy sauce
1 tbsp sesame oil

Methods:
1. Bring a pot of water to a boil, add 1/2 tbsp of salt and 1 tbsp of olive oil to the water. Add spaghetti and cook according to package directions. Drain and set aside.

2. Heat the 1 tbsp of olive oil in a pan over medium heat, add mushrooms and stir fry for about a minute. Then pour in the sauce and bring to a boil.

3. Add spaghetti to the sauce, toss to coat. Add some reserved pasta water if the sauce is too thick.

4. Transfer the spaghetti to serving plates and top with deep-fried vegetarian fragrant fish slice and blanched french bean. Garnish with some toasted sesame seeds. Serve immediately.


Serving: 2








This post is linked to the event Little Thumbs Up (Jan 2015 Event: Noodles and Pasta) organised by Zoe of Bake for Happy Kids and Doreen of My Little Favourite DIY and hosted by Anne of My Bare Cupboard.







Wednesday 21 January 2015

Soy Bean Noodles #2 - 丝瓜豆签 Soy Bean Noodle Soup with Angled Loofah

小宝贝几个月大时我曾带她回娘家小住,那段时间一到了中午我就会和妈妈一起看台湾电视剧《娘家》。丝瓜豆签是剧里林校长的拿手菜,每当女儿不如意时,林校长就会用自己栽种的丝瓜煮碗丝瓜豆签给女儿吃,让女儿感觉一下娘家的温暖和父母的关怀。回到家后我就上网找食谱,终于让我找到了阿基师的丝瓜豆签羹,阿基师的做法是有加入蚵仔,不过这食材不好找,所以我就简单地用了丝瓜和虾米而已。买了材料后就赶紧煮碗丝瓜豆签来尝尝,味道真的很不错,丝瓜的甜味和虾米的鲜味真的很搭配。我用了江鱼仔高汤来煮,汤本身味道带咸所以加少许调味料就可以了。这丝瓜豆签做法很简单,所以我时常都会煮来吃,不过却未曾上过贴子,这次就乘这个月的小拇子活动为丝瓜豆签拍个照,做个记录,也可以分享给大家这简单的古早味面食。






















丝瓜豆签

材料:
豆签 80克
江鱼仔高汤 2 1/2杯
丝瓜 1/2条(削皮,横切成1/2寸片状)
虾米 2汤匙(稍微冲洗)
蒜头 2瓣(切碎)
食油 1汤匙
盐 适量
胡椒粉 适量

做法:
1.  加入1汤匙的油在平底锅里,以中火烧热。放入蒜头和虾米,炒至香,然后加入丝瓜,拌炒大约1分钟。
2. 将高汤倒入锅中,煮至滚,然后加入豆签,以中火煮5分钟,加入盐和胡椒粉调味即可。盛入碗里,乘热享用。


份量:1人份




Soy Bean Noodle Soup with Angled Loofah

Ingredients:
80g soy bean noodle
2 1/2 cups anchovy stock
1/2 angled loofah, peeled and cut crosswise into 1/2 inch slices
2 tbsp dried shrimp, rinsed
2 cloves garlic, minced
1 tbsp oil
Salt and white pepper to taste

Methods:
1. Heat 1 tbsp of oil in a pan over medium heat. Add minced garlic and dried shrimp, saute till fragrant. Then add angled loofah and stir fry for about 1 minute.

2. Pour the anchovy stock into the pan and bring to a boil. Add the soy bean noodle and cook for 5 minutes over medium heat. Season with salt and white pepper. Transfer to a serving bowl. Serve immediately.


Serving: 1








This post is linked to the event Little Thumbs Up (Jan 2015 Event: Noodles and Pasta) organised by Zoe of Bake for Happy Kids and Doreen of My Little Favourite DIY and hosted by Anne of My Bare Cupboard.







Tuesday 20 January 2015

Soy Bean Noodles #1 - 香辣肉碎拌豆签 Soy Bean Noodles with Spicy Minced Pork

豆签是我喜欢的面食之一,用来炒,煮汤或干捞都很不错。豆签是以面粉及黄豆粉制成的,外形跟板面有点相似,不过却比较薄,吃起来的口感顺滑,而且煮好后不容易糊掉。昨日突然嘴馋想吃香辣的食物,所以就动手煮了这个简单的香辣肉碎拌豆签。把肉碎和虾米炒一炒,再加上田师傅香脆银鱼辣椒拌炒一下,香辣肉碎就完成了,拌着豆签一起吃,又香又辣,真的很有满足感!

























香辣肉碎拌豆签

材料:
有机豆签 60克
猪肉碎 50克
虾米 20克(冲洗,切碎)
田师傅香脆银鱼辣椒 1 汤匙
葱花 1汤匙
红葱头 2粒(切片)
食油 1 1/2汤匙

调味料:
蚝油 1 茶匙
麻油 1/2茶匙
糖 1/4茶匙
胡椒粉 少许
清水 2汤匙

做法:
1. 以中火烧热平底锅,放入油烧热,加入红葱头炸至香脆及呈褐色,然后把炸葱盛起备用。在同一个锅里加入虾米炒香,接着把肉碎加入,炒大约1分钟。加入调味料,炒至酱汁收干浓稠即可。拌入香脆银鱼辣椒,炒至均匀即可熄火。

2.  煮滚一锅水,加入豆签,依照包装指示将豆签煮熟,捞起沥干水份放入碗里。在豆签上放入香辣肉碎,撒上少许葱花和炸葱,乘热享用。


份量:1人份




Soy Bean Noodles with Spicy Minced Pork

Ingredients:
60 g Organic Soy Bean Noodles
50 g minced pork
20 g dried shrimp, rinsed and chopped
1 tbsp Tean's Gourmet Crispy Anchovy Chilli
1 tbsp chopped spring onion
2 shallots, sliced
1 1/2 tbsp cooking oil

Seasoning:
1 tsp oyster sauce
1/2 tsp sesame oil
1/4 tsp sugar
A dash of white pepper
2 tbsp water

Methods:
1.  Heat cooking oil in a pan over medium heat. Add shallots, fry until crisp and brown. dish up for later use. In the same pan, add dried shrimp and saute till fragrant. Add minced pork, stir fry for about 1 minute. Then add seasoning, stir fry until the sauce is thicken. Add Crispy Anchovy Chilli, stir to mix well, then turn off the heat.

2. Bring a pot of water to a boil, add soy bean noodles and cook according to package directions. Drain and transfer to a serving bowl. Top with spicy minced pork and garnish with some chopped spring onions and crispy fried shallot. Serve immediately.


Serving: 1








This post is linked to the event Little Thumbs Up (Jan 2015 Event: Noodles and Pasta) organised by Zoe of Bake for Happy Kids and Doreen of My Little Favourite DIY and hosted by Anne of My Bare Cupboard.







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