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槟城炒粿条 PENANG FRIED KUAY TEOW

槟城炒粿条 PENANG FRIED KUAY TEOW

材料
粿条350克、鱼饼½块、虾仁8只、豆芽50克、鲜蛤2汤
匙、鸡蛋1粒、蒜茸1汤匙、猪油及猪油渣少许
调味料
生抽1汤匙、老抽1茶匙、胡椒粉少许
做法
1 鲜蛤剥壳取肉备用。(图1)
2 烧热镬,倒入猪油爆香蒜茸,放入虾仁、鱼饼炒
熟。(图2-3)
3 放入粿条拌炒均匀。(图4)
4 加入豆芽快速兜炒,调入生抽及老抽。(图5-6)
5 最后加入鸡蛋及鲜蛤兜一兜,撒上胡椒粉即可上
碟。(图7-8)

INGREDIENT
350g Kuay Teow, ½ pc fish cake, 8 shelled shrimp, 50g
bean sprout, 2 tbsp Siham, 1 egg, 1 tbsp chopped garlic,
some pork lard and crispy pork lard
SEASONING
1 tbsp soy sauce, 1 tsp dark soy sauce, dash of pepper
METHOD
1 Remove shelled of Siham.(pic 1)
2 Heat pork lard in wok, saute garlic until fragrant,
toss in shrimp and fish cake. (pic 2-3)
3 Add in Kuay Teow and stir-fry briskly.(pic 4)
4 Add bean sprout and stir-fry briskly, toss in both soy
sauce and stir-fry until well mix. (pic 5-6)
5 At last, add in egg and Siham, fry well. Sprinkle
pepper over before dishing out. (pic 7-8)

极品
3
高兴
5
喜欢
2
一般
2
无聊
1

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