Tuesday, October 6, 2015

槟城福建面/虾面 Penang Hokkien Mee/ Har Mee

前晚跟我爹娘在外用餐时,我爹说他用虾头熬了一锅汤,叫我明天加一些鱼饼,下个面当午餐。
我在想,反正要开炉,不如趁机会试煮我一直认为很复杂的《槟城福建面》。
于是,为我爹熬的虾头汤再稍微加工一下下,再配上自制的辣椒糊,就成了我爹娘吃得一口汤也不剩的《槟城福建面》了~
看似复杂,原来真的很简单。
只要跟着步骤做,每个人都能是高手!

食谱参考:Rasa Malaysia(我做了少许更动)

汤底(6-7人份)
材料:
虾头和虾壳---400 g
清水---15 杯
鸡肉块---180 g
植物油---适量
冰糖---2 块(兵乓球大小)
盐---适量

做法:
  1. 热锅下油,把虾头和虾壳炸片刻后取出。
  2. 把虾头和虾壳放入一锅水中,以小火慢慢熬煮约2小时或以上,直到高汤附有浓浓的虾味。
  3. 用滤网把高汤过滤到另一个锅中,并把上层橙色的浮沫滤起。把虾头和虾壳丢弃不用。
  4. 把高汤煮至沸腾后,倒入一半的辣椒糊。
  5. 加入鸡肉块,继续以小火熬煮约1.5小时。
  6. 加入冰糖和盐调味即可。
  7. 享用时,把黄面/米粉放入碗中,再放上其它配料。舀入热高汤,撒上炸葱酥即可。嗜辣者,可添加更多的辣椒糊。
辣椒糊
材料:
辣椒干---30 条(去籽,泡软)
小红葱---8 粒
蒜头---5 瓣
清水---3 汤匙
植物油---5 汤匙

做法:
  1. 把所有材料,除了植物油,放入搅拌器里搅成糊状。
  2. 热锅下油,爆香辣椒糊。
  3. 把辣椒糊盛起,备用。
其它配料:
黄面/米粉---7片
瘦肉片---100 g
鲜虾(去泥肠)---6 只
鱼饼---1 条
鸡蛋---2 颗
蕹菜---适量
芽菜---适量
炸葱酥---适量

做法:
  1. 热锅下少许油和辣椒糊,把瘦肉片和鲜虾翻炒至熟后取出。
  2. 把虾一分为二备用。
  3. 把鸡蛋放入一锅水中,以中火煮10分钟后取出,剥壳,将其一分为四备用。
  4. 另外热一锅水,放入少许植物油,把蕹菜和芽菜各自汆烫至熟后取出备用。
  5. 用同一锅热水,把鱼饼煮熟后,取出切片备用。
  6. 把黄面/米粉烫熟后,滤起备用。
Reference:Rasa Malaysia(I have made some amendment)

Stock(6-7 servings)
Ingredients:
Prawn heads and shells---500 g
Water---15 cups
Chicken chunks---180 g
Vegetable oil---Some
Rock sugar---2 pcs (the size of a ping pong ball)
Salt---Add to taste

Method:
  1. Heat a wok with some oil, fry the prawn heads and shells for a while. Remove and set aside.
  2. Put the prawn heads and shells into a pot of water, cook it over low heat for 2 hours or longer til the stock tastes really prawny.
  3. Strain the stock into another pot with a sieve and discard the layer of foam in orange colour. Discard the prawn heads and shells as well.
  4. Bring the stock to boiling, then, add in half of the chili paste.
  5. Add in the chicken chunks and continue to heat over low heat for approx. 1.5 hours.
  6. Add some rock sugar and salt to taste.
  7. To serve, place a portion of noodles into a bowl, then, top with the other ingredients. Ladle hot stock over and sprinkle some shallot crisps. For spicy lover, you can add in more chili paste as desired.
Chili Paste
Ingredients:
Dried chilies---30 nos(Deseeded, soaked to soften)
Shallots---8 nos
Garlic---5 cloves
Water---3 tbsps
Vegetable oil---5 tbsps

Method:
  1. Blend all the ingredients, EXCEPT vegetable oil, into paste.
  2. Heat a wok with oil and sauté the chili paste.
  3. Dish out and set aside.
Other ingredients:
Yellow alkaline noodles/ Vermicelli---7 pcs
Lean meat slices---100 g
Prawns(De-veined)---6 nos
Fish cake---1 pc
Eggs---2 nos
Kangkung/ Water convolvulus---Some
Bean sprouts---Some
Shallot crisps---Some

Method:
  1. Heat a wok with some oil and chili paste, stir-fry the lean meat slices and prawns til cooked. Dish out and set aside.
  2. Slice the prawns into half. Set aside.
  3. Put the eggs into a pot of water, cook for 10 mins over medium heat, remove the shells and cut into quarter. Set aside.
  4. Bring another pot of water to boil, add in some vegetable oil, blanch the kangkung and bean sprouts separately. Dish out and set aside.
  5. Cook the fish cake with the same pot of water til cooked. Dish out and cut into slices.
  6. Cook the yellow alkaline noodles or vermicelli, drain and set aside.


1 comment:

  1. 好吃!!
    http://enensworldcook.blogspot.com/2014/12/blog-post_5.html

    ReplyDelete