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【Nyonya Cooking with Bee lee Tan】Penang Char Kueh Teow

时间:2010-12-17 18:47:18来源: 作者: 点击:

Ingredients A
200g fresh kueh teow noodles
50g fresh green prawns, cleaned and shelled
50g Chinese sausage, thinly sliced
50g fresh clams or cockles
1-2 tbsp ground chillies
2 tsp dark soya sauce
3 cloves of garlic, peeled and pounded into a paste
100g bean sprouts
5 stalks garlic chives, washed and cut into 3cm
50g fresh lard, chopped into small cubes
1 tbsp oil
Salt
This is a signature dish in Penang. To retain the smoky flavour, the wok must be very hot when the noodles are added and only a small amount fried at a time. Lard is preferred as it has a better flavour than oil. Extra ingredients such as duck eggs, large prawns, crab or lobster may be added on request.
Method
Heat work, add lard cubes and fry until crisp. Add garlic and stir until fragrant. Add a serving of noodles, stir and turn to high heat. Add chillies, dark soya sauce, sausages, prawns, clams and any extra ingredients. Mix well. Make a well in the centre, add an egg and drizzle some oil on the side of the wok. Once dish is almost done, add bean sprouts, stir in chives and add salt to taste. Serve immediately.

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