南洋風味 -- 吉隆坡福建大碌麵

 

這款大碌麵（就是粗麵條的意思）在吉隆坡是很出名的一個大排檔炒麵，最有名的幾家都是用炭火炒的，火候特別足，味道特別香，是我很喜歡的麵食之一。

 

前陣子不曉得為什麽一直想著要吃這款炒麵，而這款炒麵好吃不好吃很主要的就是一定要有豬油和豬油渣，所以為了要做這個炒麵，我還特別買了五花肉，熬製了一小盤的豬油渣。所以這盤麵可真是不容易啊！

 

注：原食譜與2012年9月10日創作，味道雖然不錯但湯汁帶有微微的酸味，而且當時用的烏冬麵在口感上也太過有嚼勁，為了解決這兩個問題，我後來又試了幾次，發現問題出在用的烏冬麵和市售雞湯。烏冬麵做好後會有微微的酸味，市售的雞湯作為中式食譜的高湯稍微缺乏那麽一點鮮味。

 

後來有一天我記起在吉隆坡一個大排檔吃飯時看見過炒粉的攤子裏擺著一罐左口魚粉，左口魚不就是大地魚麽？吉隆坡是當年下南洋的廣東人聚居地，很多餐廳的大廚都是廣東籍人士，所以吉隆坡有名的炒麵用大地魚粉調味是絕對有可能的哦！

 

後來我把麵條換成上海粗麵條，又把高湯換成清水加一小勺自製的大地魚粉，製作的時候廚房裏就有了大排檔特有的香氣，我馬上就知道，我這次猜對了哦！做好一入口，我好想大喊一聲, 告訴大家：“就是這個味道啦！”

This thick noodle is particularly famous in Kuala Lumpur, known to be cooked in super high heat charcoal, used to be my favorite choice for Dai Chao (Hawker stir-fried food).

I have been craving for this noodle for sometimes, so much so that I actually went to buy pork belly to make the crispy pork lard that, in my opinion, is essential for this noodle dish.

It is not easy when you can't just pick up the car key and head out for something you like on the street!

Note: The original recipe was posted on 10/9/2012, I even took the trouble to make the lard and crispy pork lard. The taste of that attempt was good but still lack the umami that this noodle is supposed to have, it also has a hint of sourish, which is not supposed to be there in the dish. 

I tried a few more rounds and figured that the issues was with the Udon noodles and the shop bought chicken stock that I used. Udon noodle is too chewy for this dish and gave a funny, tart taste to the dish and the shop bought chicken stock is not helpful either, there is something in the chicken stock that does not belong to Asian dishes.  

I remembered seeing a bottle of plaice powder at a hawker stall that serves KL Hokkien Mee back in Malaysia, since I have homemade plaice powder , I used it to season the sauce and used fresh thick shanghainese noodle to make this dish, and guess what? 

BINGO! It tasted exactly the way it should be! Full of layers of flavours and fragrance!

 

材料：

1 包 上海粗麵條

1 1/2 杯清水

1 tsp 大地魚粉

2-3 隻蝦

2-3隻魚丸 （切片）

1 小塊 雞肉/豬肉 （切片加點鹽，胡椒粉和麻油醃20分鍾）

1 小把 菜心/或者包菜切片

1 tsp 蔥酥/炸蔥頭片

1 tsp 豬油渣

1 tbsp 豬油

1 tbsp 蒜蓉
1 tsp 芡粉

 

調味：

2 tsp 蠔油

1/2 tsp 糖

1 tbsp 老抽/黑醬油

1 tsp 醬油 （或適量）

Ingredients：(2 servings)
225 gm / 1/2 packet of thick noodle
1 1/2 cup water
2-3 Shrimps
2-3 fish ball（sliced）
1 piece of chicken or pork（Thinly slice and marinate with some pepper powder, salt and sesame oil for 20 minutes
1 small bunch of chinese mustard green/Choy Sum or cabbage (cut into 2 inches in length)
1 tsp of Plaice powder 
1 tsp Fried Shallot slices
1 tsp Crispy Pork Lard (Chu Yao Zha)
1 tbsp Pork Lard
1 tbsp Minced garlic
1 tsp corn starch

Seasoning：
2 tsp Oyster Sauce
1/2 tsp Sugar
1 tbsp Dark/sweet soy sauce
1 tsp Soy Sauce （or to taste）

 

這就是我的秘密武器啦！

This is my secret ingredient,place powder.

 

 

1. 首先把材料都準備好，鍋裏下 1 tbsp 的豬油和少許的食油，把蒜蓉爆香。加入魚丸和肉片炒香，倒入清水和大地魚粉，煮滾後把麵條加入繼續燜煮至麵條變軟，這個過程大約5 分鍾，如果是烏東麵可以久一點，粗麵條時間和高湯請酌量減少。

2. 把芡粉和半杯水混合備用，加入醬油，老抽，糖，蝦和青菜翻勻。

3. 燜煮至蝦熟透了，加入芡水，當湯汁變濃稠，就可以熄火。

1. Heat up 1 tbsp of pork lard and some oil in a wok, stir in minced garlic and cook until fragrant.

2. Add fish ball and chicken/pork, stir until the meat changes color, add stock/water and plaice powder, bring to boil.

3. Add noodles and continue cooking for a few minutes until noodles become soft.

Note: If you use udon noodle, cook a little longer time, otherwise, reduce cooking time and stock/water accordingly, depending on the kind of noodle you choose.

4. Mix 1 tsp cornstarch with 1/2 cup of water. Season with soy sauce, dark soy sauce and sugar, add shrimp and vegetable.

5. When the shrimp turned red and is cooked, add cornstarch water, when the gravy thickened. It is time to serve.
 

吃之前撒上豬油渣和蔥酥。

Sprinkle some fried shallot and crispy pork lard before serving.

I sometimes like it with a little bit of sambal belachan.

 

 

 

新浪博客-- 福建大碌麵

英文博客 -- http://www.echoskitchen.com/2012/10/hokkien-stir-fry-thick-noodle.html?

[XQQ]

豬油渣，大地魚粉---對我太難了。搏主真了不起。

[無法弄]

客家飯吧