Monday, 27 July 2009

fried "tai lok" noodle 炒“大录”面

Fried this "fat" noodle for my family as breakfast.
炒了一大镬的“大录”面成为家人今天的早餐。




Ingredients:
1 packet / 600g " tai lok " noodle soaked over night
fish fillet cut to slices and seasoned with pepper,light soya sauce.
fish ball cut to half
some chopped garlic
1 onion cut to 8
5 black mushroom soaked and cut to slices
some young ginger cut to slices
some Chinese cabbage cut
1 tsp sesame oil + 1 and 1/2 tbsp cooking oil
1 cup water

seasoning:
1 tbsp dark soya sauce
1-2 tbsp light soya sauce
1 tsp oyster sauce

Methods:
  • Heat the wok, put in the sesame oil and cooking oil, add in the garlic and ginger slices. stir fry till fragrant.
  • Add in onion, black mushroom and Chinese cabbage and keep stir fry it till the vege soft.
  • Add in the seasoned fish fillet,fish ball ,water and seasoning (up to your taste) cook till water boiled.
  • Then add in the "tai lok" noodle and let the noodle simmer till gravy become thickening.
  • Dish up and eat with sambal belacan.
p/s : The "Ta Lok" noodle needs to soaked overnight to get rid of the alkaline water smell and the noodle can be easily soft .

材料:
1/600g " 大录" 面浸泡隔夜
鱼肉切片后用胡椒粉及酱油腌。
鱼蛋切半
一些剁碎的蒜头
1 粒大葱切成8 片
5 片东菇浸软切片
少许嫩姜切片
半颗大白菜切片
1 小匙麻油 + 1 大匙半食油
1 杯水

调味料
1 大匙黑酱油
1-2 大匙酱油
1 小匙 蚝油

做法:
  • 烧热镬,放入麻油,食油后加入蒜头及嫩姜片炒至香。
  • 把大葱,东菇,大白菜炒至菜软。
  • 加入鱼肉片,鱼蛋,水及调味料后煮至滚。
  • 把“大录” 面加入镬内用慢火焖煮至汁浓。
  • 上碟,配叁笆笆拉煎辣椒吃。

小小分享: “大录” 面浸泡隔夜可以减少碱水味及面比较容易软。

3 comments:

~Rachel~ said...

我很喜欢吃大录面,我喜欢炒到黑黑的。呵呵!!
很久没吃了,很想吃哦!!

HS Kitchen And Hobby said...

Rachel, 在英国买得到大录面吗?

~Rachel~ said...

我住这附近没得卖耶,可是有一间马来西亚餐馆有得吃。。^_^