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Monday, July 30, 2012

福建炒乌东面 Fried Black Hokkien Noodles


刚从槟城回来, 觉得这几个星期一直这里走那里跑, 周末留在家里的时间不多。 槟城依旧是我喜欢的州属,  除了美食多不胜数, 还有蓝天白云的海边。我是觉得槟州政府在这旅游这方面做得很好, 而且近来画家门在大街小巷画的壁画, 已经开始吸引不少旅客到访看看, 也算是一种特色。

说回这个炒面, 是一个新的尝试。 这样乌黑黑的炒面通常我只有在外面的大炒档口吃, 因为要自己炒我也没有信心, 直到我看见Ah Tze 的分享, 我才偷师学会的。



福建炒乌东面
  • 乌东面 500g
  • 3 tbsp
  • 蒜头 (切碎)5瓣
  • 鸡胸肉 (切片) 150g
  • 包菜 1杯
  • 三巴酱
酱料:
  • 黑酱油 2.5 Tbsp
  • 酱油 1 tbsp
  • 蚝油 1 tbsp
  • 2 tsp
  • 1/2 tsp
  • 黑胡椒粉 1/4 tsp
  • 粟粉 2 tsp
  • 水  250ml
  1. 把酱料全部混合, 备用。
  2. 乌东面根据包装上的指示烫熟, 备用。 
  3. 热锅, 放入油, 把蒜头碎炒香, 加入鸡肉, 继续炒大概2分钟。 
  4. 加入酱汁, 煮滚后, 加入面, 炒2-3分钟, 最后加入包菜继续炒2-3分钟, 即完成。
  5. 可以配上三巴酱吃。

Fried Black Hokkien Noodles (adapted from Awayofmind Bakery House)
  • 500g fresh Japanese Udon noodles
  • 3 tbsps oil
  • 5 cloves garlic, sliced
  • 150g thinly sliced chicken breast
  • 1 cup sliced round or Chinese cabbage
  • sambal belachan, to serve
Sauce:
  • 2.5 tbsps black soy sauce
  • 1 tbsp soy sauce
  • 1 tbsp oyster sauce
  • 2 tsps sugar
  • 1/2 tsp salt
  • 1/4 tsp ground pepper
  • 2 tsps cornflour
  • 250ml water
1. To make sauce: mix all the ingredients together in a bowl and set aside.
2. Bring 1.5 liters (6 cups) of water to a boil in a pan. Add the noodles, blanch briefly. Then drain, rinse in cold water and set aside to drain in a colander.
3. Heat the oil in a wok over high heat and stir-fry the garlic until golden brown, about 1 min. Add the chicken and stir fry for 2 mins. Then add the prawns and cook for 1 to 2 mins.
4. Add the sauce and bring to boil.  Add the noodles and stir-fry gently for 2 to 3 mins. Add the vegetables and stir-fry for 2 to 3 mins until slightly wilted but still crunchy.  Remove from the heat and serve with a small bowl of sambal belachan with lime halves on the side.
 

第一次尝试, 觉得味道很好。 原来自己炒福建面, 没有想像的难, 只要准备好酱汁, 就可以事半功倍了。 这个是之前在家的时候准备的晚餐, 简单得来又有满足感, 这个食谱要好好收藏了。 

14 comments:

  1. 这看起来像茨厂街的福建炒,我想味道一定也很棒。

    谢谢分享,先把食谱带回家了。

    ReplyDelete
    Replies
    1. 我没有吃过茨厂街的, 有机会去那边找找, 有机会你试噢!

      Delete
  2. 卖相很可口哦。。很久没看你更新文章了。。

    ReplyDelete
    Replies
    1. 近来到处走, 所以比较少时间在家, 是时候为部落格加油了!

      Delete
  3. yer
    又来一道我喜欢的
    槟城去年去了一次
    今年年尾想再去
    等你的分享

    ReplyDelete
    Replies
    1. 槟城我好喜欢, 很多美食和美景, 给我一些时间, 肴好好的介绍一些这个美丽的岛。

      Delete
  4. I love KL hokkein noodle so much, this dish resemble so much of my favourite noodle, I just simply cannot resist noodle that is black black in color, sure need to try it out one day :D.

    ReplyDelete
    Replies
    1. Hahah...me too, I love the black sauce also, Ipoh's version is equally good too.

      Delete
  5. 我这儿有一间餐厅,有卖类似的炒乌冬面。
    我每次光顾一定点这样!
    我想我也能自己煮咯~

    ReplyDelete
    Replies
    1. 自己煮就随时可以吃到, 而且不难, 很方便!

      Delete
  6. Your Hokkien Noodle looks super-delicious! Made me miss the hokkien noodles back home :-(
    It's a good idea to use the Japanese Udon noodle instead. I shall give it a try soon. Thanks for sharing. By the way, I love your blog - beautiful photographs and wonderful recipes.

    ReplyDelete
    Replies
    1. Thanks for stopping by. This dish is not difficult and delicious, I love to cook simple dish like this for dinner on weekends.

      Delete
  7. I like to use Japanese Udon sometime but not every time when cook Hokkien noodles, because the price, hehehe..

    ReplyDelete
    Replies
    1. Haha, you are right, the price is not cheap, but I cook once in a while lo, should be alright, hehe.

      Delete

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