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包/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。