Friday, 26 September 2014

新加玻如切福建面 ~ Singapore Joo Chiat Fried Hokkien Mee


食谱取自 陈年老味 ~ 陈家桌上的老味道


150g 黄面
150g 粗米粉
70 g 去壳和肠泥,留尾,保留虾壳给高汤
70g 墨鱼 (洗净
70g 五花肉( 洗净
70g 豆芽( 洗净
2 鸡蛋
100g 猪油渣 (切丁
20g 韭菜 5公分段)
200g 海鲜高汤
4 蒜头 轻微拍扁

2茶匙 蒜茸
1汤匙 生抽
2茶匙  鱼露


2.海鲜高汤 : 烧热1汤匙猪油,爆香蒜头。加入虾壳,鱼露炒至香。倒入300清水,煮至滚。加入墨鱼,五花肉和虾煮至熟后取出,把煮熟的材料和高汤放旁。备用。



2.加入虾,墨鱼,五花肉和豆芽拌炒。若有需要,可以加入适量高汤和猪油。( 但小心,别加太多导致过湿)。持续炒2 ~ 3分钟后,加入胡椒粉调味。



Recipe source : Signature Dishes form the Tan Fmily

Singapore Joo Chiat Fried Hokkien Mee

Ingredients :
150g yellow mee
150g thick rice noodle
70g prawn ( de-shelled , de-veined , keep the tail intact , reserve shell for stock )
70g squid ( rinsed )
70g pork belly ( rinsed )
100g bean sprout ( rinsed )
2 eggs
100g pork fat ( cut into cubes )
20g chives ( cut into 5cm sections )
200g seafood stock
4 cloves garlic ( lightly crushed )

Seasonings :
2tsp chopped garlic
1tbsp light soy sauce
2tsp fish sauce

Preparation :
1. Deep-fry the pork fat until crispy . Retain the lard for later use .

2. Seafood stock : Heat up 1tbsp of lard , sauté crushed garlic until fragrant . Add in the prawn shells and fish sauce , fry until fragrant . Pour in 300g of water and bring to boil. Add in squids , pork belly and prawns to cook , remove when cooked . Turn off heat , set cooked ingredients and stock aside .

3. Cut cooked squids into rings  and pork belly into strips .

Method :
1. Heat 1tbsp of lard over medium heat . Break the eggs and stir-fry until cooked. Add in yellow noodles and thick rice noodles , and stir-fry them with a little seafood prepared earlier . Cover with lid to simmer for a while .

2. Add in prawns , squids , pork belly and bean sprouts , stir-fry continuously . ( Add in adequate stock and lard if needed , but be careful not to make it too moist) . Keep frying for 2 ~ 3 minutes , season with pepper .

3. Make a hole in the middle of the noodles , turn to high heat and add in 1tbsp of lard . Add in chopped garlic and sauté until fragrant . Add in light soy sauce , fish sauce and 200g of stock, stir to mix well . Lastly , add in crispy pork fat and chives .

4. Serve with chilli sauce and calamansi lime .


I’m submitting this post to  Cook-Your-Books # 16, hosted by  Joyce from Kitchen Flavours.


This post also linked to Asian Food Fest Sept 2014 : Singapore hosted by Life can be Simple .