Monday, 30 September 2013

淋面 ~ Lam Mee











 
 
 
食谱取自 : Ah Tee kitchen
 
 
材料
鸡胸肉+江鱼仔高汤 600ml   我用猪骨+鸡骨
鸡肉丝适量
葱酥油 适量
猪油 适量
葱花 适量
芽菜 100g
虾仁 15 (去上衣, 撒上少许盐和胡椒, 煎熟备用)
鸡蛋 1/2 , 打散
勾芡粉水 ( 5大匙蜀粉+12大匙清水)

 
调味
蚝油 1 大匙
黑酱油 1 大匙
生抽 2 大匙
胡椒粉 少许
冰糖 2 小颗 ( 让汤汁更有光泽 )
猪油 1/2大匙
蒜酥油 1大匙
盐适量 ( 建议先试味, 才决定加入或否! )

 
做法

1. 上汤煮滚, 把所有调味料加入, 慢速加入勾芡水

2. 浓稠时才加入鸡蛋, 慢速搅拌弄成蛋花即可

3. 烫好面或粿条, 芽菜

4. 先铺上芽菜, 面条, 淋上酱汁, 铺上鸡丝, 虾仁, 少许猪油渣, 蒜葱酥和葱花即可开餐。


Recipe source : Ah Tee kitchen

Lam Mee

Ingredients :
Chicken breast  + anchovy stock 600ml
Shredded chicken meat
Garlic oil
Lard
Spring onion , chopped
Bean sprout 100g
Prawn 15pieces ( shelled , marinade with some salt and pepper ,
Egg  1/2 , beaten
5 tbsp corn flour + 12 tbsp water  , for thickening

 
Seasoning  :
Oyster sauce  1tbsp
Dark soy sauce  1tbsp
Soy sauce  2tbsp
Pepper
Rock sugar  2pieces
Lard   1/2tbsp
Garlic oil  1tbsp
Salt

 
Method :

1. Bring stock to boil , add in all seasoning , and  add in thickening mixture .

2. When the stock become thick add in beaten egg .Stir well  .

3.  Blanch noodles and bean sprout .

4. Place some bean sprout , noodles into a bowl . Ladle around 1.5 cups of broth over and top with  shredded chicken meat  , prawn , lard , garlic oil and spring onion . Serve with chilli sauce .