南洋風味--瓦煲老鼠粉/銀針粉

 

老鼠粉是一種米和澱粉製作的粉食，因為形狀為兩端尖，形似老鼠，因此稱為老鼠粉。後來傳到香港，港人覺得老鼠粉名字不雅，就給它取了個銀針粉的名字。台灣也有類似的粉條，他們稱它作“米台目”。

瓦煲老鼠粉是馬來西亞一個很受歡迎的粉類，肉末和老鼠粉用大火炒香之後放到加熱的瓦煲裏繼續煮滾，上桌前磕入一隻生雞蛋，讓瓦煲的餘熱燜至半熟，和老鼠粉拌勻吃，味道濃厚鮮香，非常好吃。
 

Lou Shu Fun/老鼠粉 (“rat noodles”) also known as Ngan zham fun/銀針粉(“silver needle noodles”) is a kind of noodle made of rice flour and some starches, it is short, springy and somewhat translucent in color.

One popular way to serve this noodle in Malaysia to make it a clay pot dish, clay pot retains heat well and makes the dish more appealing.

 

材料：
400 克 老鼠粉/銀針粉
100 克肉末 （雞肉或豬肉）
1 大勺 豬油 (加點豬油渣)
2 大勺 紅蔥酥
3 大勺 紹興花雕酒
1 大勺 蔥花
1 小勺 芡粉  (加三勺水混勻)
1 隻 蛋

調味:
2 小勺 魚露
2 小勺 生抽/醬油
2 小勺 蠔油
1/2 小勺 甜醬油 (我用了 ABC 牌子的醬油）或  一點糖加一點曬油/黑醬油代替
1 大勺 黑醬油/曬油 
 

或

4 大勺的 秘製幹撈麵醬料

 

 

Ingredients：
400 g Lou Shu Fun
100 g ground meat (Chicken or pork)
1 tbsp Pork Lard  (Plus some cracklings if you have)
2 tbsp Fried Shallot
3 tbsp Chinese cooking wine
1 tbsp chopped Scallion/Spring Onion for garnishing
1 tsp of cornstarch  (mixed with 3 tbsp of water)
1 egg

Seasoning:
2 tsp fish sauce
2 tsp Soy sauce
2 tsp oyster sauce
1/2 tsp ABC medium sweet soy sauce 
1 tbsp Malaysia made Caramel dark soy sauce 
 

OR

4 tbsp of Echo's special Gon Loh Sauce

 

 

 

 

1. 在一口鍋裏熱上一大勺的豬油，加入肉末和3 大勺的紹興花雕酒,煸炒至肉末變色後加入1大勺的蔥酥拌勻，再炒至香氣溢出。

2. 把所有的調味料加入後，加1/2杯的水煮滾。

3. 加入老鼠粉/銀針粉拌勻，加蓋繼續煮3-4分鍾。

4.  另外起個爐子把瓦煲加熱，把老鼠粉和醬汁倒入瓦煲裏繼續加熱，加入芡粉水拌勻後再煮1-2分鍾。

5. 熄火前磕入一隻蛋，撒上蔥花和剩下的蔥酥。趁熱拌開了吃。

1. Heat the pork lard in a cooking pan, add ground meat with 3 tbsp of cooking wine and cook until the meat changes color, break the ground pork using a spatula. Add 1 tbsp of fried shallots into the meat and continue cooking until fragrant.

2. Season minced meat with all the seasoning ingredients listed, add 1/2 cup of water and bring to boil.

3. Add Loh Shu Fun and cover with lid, cook for 3-4 minutes.

4.  Heat up a clay pot and transfer cooked Loh Shu Fun into Clay Pot, drizzle cornstarch with water and continue cooking for 1-2 minutes.

5. Crack an egg over the noodle and turn off the heat, sprinkle some chopped scallions and fried Shallots. Serve hot.

 

 

歡迎到我的英文博客玩 -- 

http://www.echoskitchen.com/2016/05/claypot-lou-shu-fun.html