Wednesday, 18 September 2013

鱼头米粉 ~ Fish Head Bee Hoon Soup




 
   
 
 
 
 
 
 
 
~ 粗米粉 ~


 
~ 水酸梅 ~
 

 
 

鱼头米粉也是我最爱的面食之一。因为很喜欢那淡奶的味道。
还记得前几个星期在我家附近的面档order 了这个鱼头米( 老公order 两个位的),我就吃了两小碗。。呵呵。不够吃哦。价钱虽然不会很贵,但也不便宜哦。两个位的都要rm14 叻!
我看啊还是自己煮比较划算,可以加多多的淡奶和鱼肉。煮了整包的米粉(大概500g , 全部吃清光!哈哈。。。我家的两位小帅哥吃了三小碗呢!


食谱取自 小雨伞 & Ah Tee 

鱼头米粉

材料:
马鲛鱼 4大片 (去大骨切半, 用少许盐, 胡椒粉和麻油腌制1小时)
咸菜 100g(切丝)
3cm (切薄片)
番茄 2 16段)
淡奶 3 ~5汤匙
粗米粉(浸软)
水酸梅 适量
香菜 适量(我还加了青葱段)
绍兴酒 适量
蒜油 适量

 
汤底调味料:
鸡骨 2
沙葛 1 (切片) (  我用猪骨 )
5~6
清水 3 公升
冰糖 6
1 1/2茶匙
味精 1/3茶匙 ( 我没放 )

 
**材料熬煮40分钟, 才下调味料即可,备用**

 
做法:

1。鱼肉平均沾木薯粉,高温油炸直金黄备用。

2。淘出1碗分量的汤底,下1大匙咸菜丝,4~5片番茄,1颗水酸梅(水酸梅按扁)和姜煮滚直出味。

3。下米粉,试味,下淡奶和1大匙绍兴酒即熄火。

4。加入已炸好的鱼肉, 香菜和蒜油即可享用。



Fish Head Bee Hoon Soup

Ingredients : 
Mackerel 4 slices , chopped into slices and marinate with some salt , sesame oil and pepper for 1 hour )
Pickled Mustard Cabbage (Harm Choy)    100g  , cut into strips
Ginger  3cm , cut into thin slice
Tomatoes   2 , cut each into 6 wedges
Evaporated milk      3 ~ 5tbsp
Fresh thick rice vermecilli (Bee Hoon)    400g  , soak in water until  become soft
Salted plum     ( I put 5 salted plums ! )
Spring onion   2 , cut into short lengths   
Coriander    a few leaves
Shaoxing  wine  ( chinese cooking wine )
Garlic oil

 

For the soup stock :        
Chicken broth  2sets
Chinese yam  1 , cut into slices  ( I replaced it with some pork bones , and the taste was just perfect for me ! )
Ginger  5 ~ 6 pcs
Water 3l
Rock sugar  6pcs (  I omitted this )
Salt     1 1/2 teaspoon                     
MSG   1/3 teaspoon ( I omitted this )

 

 
** Cook for 40minutes and add seasoning . Set aside .

 
Method

1.  For the fish : Heat oil  , deep-frying over high heat. Deep fry until golden brown. Drain and set aside.

2.  In a separate pot , scoop out 1 ~ 2 bowl of soup stock .Add in pickled mustard cabbage , 4 ~ 5 slices tomatoes , 1 salted plums and  a few slices of ginger . Cook until boil .

3. Add in rice vermecilli , evaporated milk and 1 tablespoon of Shaocxing wine . Turn off heat .

4. Serve with fried mackerel  , coriander leaves , spring onion and garlic oil .