朋友剛從馬來西亞回來向我介紹,這道名為福建炒麵味道卻大為不岡的炒麵,是馬來與新加坡一帶的著名創作小吃,他提起最好吃的福建炒麵是位於吉隆坡茨廠街與思士街交界處的王金蓮記(請文文改天介紹介紹王金蓮記的特食),他們改用福建炒麵的方式放大量的蒜茸和豬油渣,再加進黑醬油及大地魚粉,又放了大量的黑醬油,再加大量的湯汁炆著,讓麵條吸受汁估變成又濃又香又軟,福建炒麵也叫炒蝦麵或炒蘇東麵,蘇東是魷魚的馬來名,所以配料是蝦和魷魚,麵,粗米粉等等,我沒吃過不敢放豬油渣(膽固醇),不敢放黑醬油(又黑又苦又難看),更不敢放太多湯汁炆麵(有湯汁濕濕的炒麵?朋友說我這炒麵改得不倫不類,比他吃的差了十萬八千裏,其實我心想如照他所求的炒,往後豈不是天天沒空了,罪過,哈哈!),改良後微濕且味道還是不錯,希望大家試試…
材料:福建油麵,粗米粉,魷魚,蝦仁,豬肉,椰菜,豆芽,蒜頭,蔥,大地魚粉,糖,鹽,味精,高湯,是拉差辣椒醬.
製法:將麵條與米粉過冷熱河七成熟拿出瀝幹備用,豬肉切片醃鹽,味精與生粉備用,魷魚切片與蝦仁醃生粉水後瀝於水備用,椰菜切大條過水備用,蒜茸,蔥切條.熱油鍋爆香蒜茸,下豬肉爆炒,再下魷魚與蝦仁微炒後放糖,鹽,調味熟後剩出備用.熱油鍋放多點油,爆香蒜茸,先放油麵炒香,再下椰菜條微炒,倒進粗米粉,再放大地魚粉,糖,鹽與味精調味然後倒進半碗高湯大火邊炒邊煮至收汁,下豬肉,魷魚,蝦仁,椰菜,豆芽與蔥條再炒至幹燥,放兩匙明油快炒即可出菜,多放點是拉差辣椒醬味道更捧.
請點擊參觀:美食區:Rolling Zone
http://blog.wenxuecity.com/myindex.php?blogID=25877
謝謝大家
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i tried this dish in a malaysian restaurant in nyc, that was such a awful and disappointing experience.
I miss Singapore and Malaysia food (those spicy food), I'll try to make next time when I got friends come over,my husband allergy to shrimp.