Thursday, 11 June 2015

乌鲁音卤面 ~ Ulu Yam Loh Mee ( Braised vinegar noodles soup )

 
 
食谱取自 Nasi Lemak Lover

乌鲁音卤面    ** 5人分

材料 :
700g  生面   ( 用水冲洗掉表面的粉 )
120g 菜心 (洗净,切2寸长) 
100g 瘦肉片(加入1茶匙薯粉和盐,腌30分钟
15 中虾 去壳  
1汤匙 猪油炸 ( 炸猪油的油留着备用 )
3 葱头仔 (切片
2 蒜头 (切碎

调味料:
3汤匙 黑酱油
1汤匙 生抽
2茶匙 (或适量
胡椒粉适量
永春老醋适量
1.7公升 高汤
3粒鸡蛋  
35g 木薯粉 + 1/4 (搅伴均匀

做法
1.锅里烧热猪油 ,爆香葱头仔和蒜茸

2.加入菜心和高汤。大火煮至滚,然后加入面条,瘦肉片,和调味料(除了永春老醋) 。煮至熟。

3.最后慢慢加入打散鸡蛋,成蛋花。加入薯粉水勾芡。

4.盛起,吃时加入永春老醋即可。

 
Recipe source : Nasi Lemak Lover

Ulu Yam Loh Mee ( Braised vinegar noodles soup )     ** serves 5

Ingredients :
700g noodles ( Shan Mian ) ( lightly wash away the starch with tap water  )
120g green mustard / sayur sawi  ( cut into 2” length )
100g lean pork slices (add 1tsp tapioca flour and a pinch of salt, mix well
and marinate for 30 minutes )
15pcs medium prawns ( remove the shells )
1tbsp fried pork lard
3 shallots ( sliced )
2 garlic ( chopped )


Seasonings
3tbsp dark caramel soy sauce
1tbsp light soy sauce
2tsp salt or to taste
Pepper to taste

dark vinegar Yongchun Laocu 永春老醋
1.7litre chicken stock (hot boiling)
3 eggs ( lightly beaten )
35g tapioca flour + 1/4cup water, mix well (you might not use all)

Method
1. Heat oil (with fried pork lard oil) in a wok, sauté shallots and garlic till aroma.

2. Add in green mustard, then immediately add in hot boiling chicken stock.Once stock has boiled, add in noodles, mix well. Add in prawns , meat and all seasonings  and cook  till noodles turned soft.

3. Then add in egg, mix well. Add in tapioca flour water to further thicken the soup as desired.

4. Dish out and serve hot  with dark vinegar .