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Wednesday, November 25, 2009

Home-cooked Fried Bee Hoon 家常炒米粉

(English recipe is added upon reader's request)

炒米粉是D的最爱,他可以天天早餐都吃经济炒米粉加鱼饼也不会觉得腻。所以,开始下厨后我第一样学的就是炒米粉。

记得刚开始搬入新居时还没有买镬,我的处女米粉是用一个锅来炒的,与其说炒,其实说是“捞”比较贴切。那时我做的是白色的炒米粉。到现在我还依稀记得当时我们俩在厨房“享用”那道炒米粉的情景。



每次炒米粉D会特别要求我炒黑色的米粉,但其实我本身比较喜欢白色的炒米粉,因为觉得颜色比较鲜艳,看起来比较开胃。除此以外,D也会坚持要下鱼饼,他觉得米粉加鱼饼是完美组合。哈哈!

包菜,萝卜,鱼饼和鸡蛋是我们家炒米粉的四大天王,调味和做法方面没有什么特别的配方,就是从每次的尝试,慢慢找出适合我们的口味。

每次看到他吃我炒的米粉那种满足的样子,我心里也会觉得很满足。其实这个男人的胃很好骗,哈哈!


材料:(2 – 3人份)
米粉 ½包 (预先用水泡软)(不可用热水)
蒜头 5 - 6瓣(剁碎)
包菜 ½ 粒(横切成细条)
萝卜 1条(切细条)
鱼饼 3块(切薄片)
鸡蛋 2粒(加一点水打散)

酱汁:
蚝油 1汤匙
酱油 2汤匙
茄汁 1汤匙
黑酱油 ½ -1汤匙(上色用)
糖 ½ 茶匙
胡椒粉 适量
麻油 几滴
*所有调味料加入热水至一杯满,搅拌均匀待用。

做法:
1)热油,加入蛋液煎熟,用锅铲切小片拨去一旁(或是捞起切丝最后撒在炒好的米粉上,通常我都懒得这么做)。
2)下蒜头,爆香。下包菜和萝卜,炒到稍微软身,下鱼饼,炒一下,把材料拨去一旁。
3)下酱汁,小火煮滚,下米粉,翻炒均匀(用筷子打散米粉),让米粉慢慢吸收酱汁。
4)加入一旁的材料和米粉一起拌炒。
5)酱汁收干后,慢慢洒水,边炒边试味道,如果不够味再加调味料到水里然后慢慢淋在米粉上。

6)重复步骤5直到米粉炒到软硬适中,即可上桌。

Ingredients: (serve 2 - 3)
½ packet rice vermicelli (presoak in water and drain)(do not use hot water)
5 - 6 cloves garlic (chopped)
½ Chinese cabbage (cut into shreds)
1 carrot (cut into shreds)
3 fish cake (sliced)
2 eggs (lightly beaten with a bit of water)

Sauce:
1 tbsp oyster sauce
2 tbsp light soy sauce
1 tbsp tomato sauce (ketchup)
½ - 1 tbsp dark soy sauce (for colouring)
½ tsp sugar
Some white pepper
Few drops of sesame oil
*Mix all the above seasonings with hot water to full up 1 cup

Method:
1) Fry eggs till done. Cut into small pieces or shreds and set aside.
2) Heat oil, sauté garlic till fragrant. Add carrot and cabbage, stir fry till a bit soft, add fish cake, briefly fry and set aside (just push to one side of the wok as shown in picture).
3) Add sauce, bring to a boil with low heat. Add rice vermicelli, toss and stir gently (with help of chopsticks).
4) Return all ingredients to wok and stir together with rice vermicelli.
5) When the sauce is fully absorbed by rice vermicelli, add water gradually (taste and add more seasoning into the water if needed).
6) Repeat step 5 until the rice vermicelli is cooked till your liking and serve.

20 comments:

  1. 我家小孩也是很喜欢吃炒米粉,还要救加蛋哦 :)

    ReplyDelete
  2. Anncoo,

    不像炒面,炒粿条,炒米粉吃了比较不会腻。有时小孩比大人还厉害吃。

    ReplyDelete
  3. 我家一家四口也是很喜欢炒米粉,儿子最爱要求加煎蛋或炒蛋。老公则喜欢配上多多马铃薯的咖喱鸡,配上生菜就一餐咯! ^^

    ReplyDelete
  4. Hi!

    Could you help translate to English! Your bee hoon looks great! Sorry to ask, but I'm an American-born Chinese and don't read Chinese... :-( Hope you're doing well!

    Thanks!

    Claire

    ReplyDelete
  5. 每一次你的食谱,都让我口水直流!!只能看,不能亲口尝尝。没时间自己弄饭。要不然,我可要下厨尝尝你所有的食谱呢!我想我得赶快印影并收集!哈哈!你真的超爱煮饭叻!非常用心准备的食物哟!D太幸福了!我也爱吃米粉!!

    Clara

    ReplyDelete
  6. wow, i love meehoon too.
    by the way,any tips of NOT 炒粹 the meehoon?

    ReplyDelete
  7. Sock Peng,

    你喜欢黑的还是白的?

    ReplyDelete
  8. icafe,

    炒米粉配咖哩鸡,听了我就想流口水。我想下次我煮咖哩鸡时要炒米粉来配。

    ReplyDelete
  9. Claire,

    I have posted the recipe in English. Hope you will like it afer trying.

    ReplyDelete
  10. Clara,

    有机会一定会再邀请你来我家吃饭,但是最近我煮得比较少,像这种粗茶淡饭不好意思要你travel来我家吃

    ReplyDelete
  11. J Sky,

    Same as me har, you also don't like bee hoon to be 碎碎。

    Usually what I do is use chopsticks(get those long one) to toss and gently fold with 锅铲only, do not use the 锅铲 to keep stiring the bee hoon.

    ReplyDelete
  12. Thank you for translating! Really appreciate your time for doing this!

    ReplyDelete
  13. 我不介意粗茶淡饭!就是喜欢家常便饭。哈哈!

    clara

    ReplyDelete
  14. Claire,

    Don't mention. You are welcome!

    ReplyDelete
  15. Clara,

    就喜欢你不挑食,哈哈!

    ReplyDelete
  16. same here, i use chopstick to stir the beehoon. but i also add a bit of water and cover with a lid to soften the bee hoon..

    tks for sharing!

    ReplyDelete
  17. Missy,

    Ya, I use long chopsticks, it is easier.

    ReplyDelete
  18. 你好,如何才能让米粉不粘锅?

    ReplyDelete
  19. Anonymous,

    我的方法是先加入液体/汤汁(如这个食谱)再加入米粉,米粉吸收干液体时在慢慢加水。这个方法米粉不会年底。当然我觉得用不沾锅也有帮助,不过照片中的锅子不是不沾锅也没有粘底。

    希望下次留言你可以附上姓名。谢谢。

    ReplyDelete

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"总觉得用心准备的食物不只是味蕾的触动,也是一个记忆,一个我想留给身边心爱的人的记忆。这也就是我用心做菜,细心专研的原因和推动力。"