Monday, 18 November 2013

面线糊 ~ Mee Suah Koh ( Creamy Wheat Flour Vermicelli Soup)




 

食谱取自 槟城妈妈 家常真味

面线糊

材料
300g 肉碎
1 大匙
1  1/2 大匙 葱头仔碎
1  1/2大匙 蒜茸

调味料
1 大匙 生抽
1 大匙 黑酱油
1  1/2大匙 蚝油
1 小匙 胡椒粉
1/2大匙
1 大匙 麻油
200g 面线
1/4小匙 麻油

上汤
500ml  鸡上汤

汤调味料
1/2 小匙 蚝油
1 小匙 生抽
1 ½ 小匙 绍兴酒
2 大匙 马铃薯粉,加入5大匙水拌匀,勾芡用
1 粒蛋,打散

 做法
1. 烧热油,爆香葱头仔碎和蒜茸,加入肉碎炒匀,加入调味料炒匀,盛起备用。

2. 将面线放入滚水中烫软,盛起沥干,加入麻油拌匀。

3. 煮滚鸡上汤,加入汤调味料和面线搅拌均匀,加入马铃薯粉勾芡,离火。
 
4. 加入蛋液搅匀,将面线糊盛入小碗中,撒上肉碎,趁热享用。 

 

Recipe source : Penang Ma Ma Authentic Cooking

Mee Suah Koh (Creamy Wheat Flour Vermicelli Soup)

Ingredients :
300g minced meat
1 tbsp oil
1  1/2 tbsp chopped shallot
1  1/2 tbsp chopped garlic

Seasoning :
1 tbsp light soy sauce
1 tbsp dark soy sauce
1  1/2  tbsp oyster sauce
1/2 tbsp sugar
1 tsp pepper
1 tbsp sesame oil
200g mee suah
1/4 tsp sesame oil 

Stock :
500ml chicken stock 

Soup seasoning :
1/2 tsp oyster sauce
1 tsp light soy sauce
1  1/2 tsp shaoxing wine
2 tbsp potato starch, mixed with 5 tbsp water for thickening
1 egg , lightly beaten 


Method:

1. Heat up oil, sauté chopped shallot and garlic until fragrant. Add in minced meat and stir well. Add in the seasoning and stir-fry until well mixed. Dish up and set aside.

2. Blanch mee suah in boiling water until soft. Dish and drain. Mix with sesame oil.

3. Bring chicken stock to boil, add in the soup seasoning, mee suah and stir well. Thicken with potato starch and stir well. Remove from heat. Serve immediately .