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

新加玻如切福建面

材料：

150g 黄面
150g 粗米粉
70 g虾 （ 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个 鸡蛋
100g 猪油渣 （切丁 ）
20g 韭菜 （ 切5公分段）
200g 海鲜高汤
4瓣 蒜头 （ 轻微拍扁 ）

调味料：

2茶匙 蒜茸
1汤匙 生抽
2茶匙  鱼露

准备工作 ：

1．油炸猪油渣至香脆。保留猪油。

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。

3．把墨鱼切成圈，五花肉切丝。

 

做法：
1．烧热1汤匙猪油，敲入鸡蛋炒熟。加入黄面，粗米粉和一点海鲜高汤炒香。盖上盖子焖5分钟。

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。

3．在面条中间开一洞，转大火加入1汤匙猪油。加入蒜茸爆香，倒入生抽，鱼露和200g高汤拌匀。最后加入猪油渣和韭菜。

4．搭配辣椒酱和桔子享用。

 

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 .