2007年8月27日星期一

健康美味又多变化的炒沙葛

健康美味又多变化的炒沙葛







材料:
沙葛400克,去皮后刨丝,浸泡在清水中洗去黏液。
红萝卜1条,刨丝
四季豆50克,去筋切丁
冬菇4朵,洗净浸水至发,冬菇水保留,冬菇切丝然后加入少许糖搅匀腌制
虾米30克,洗净后浸水1小时,可以剁碎或保持原只,虾米水可用可不用
剁茸小葱头1汤匙
蒜茸1汤匙

调味料:
盐1茶匙
糖1汤匙
胡椒粉适量
上汤或者清水适量,包括冬菇水和虾米水,足够盖过沙葛等料的面即可

做法:烧热2汤匙食油,爆香蒜茸、葱头茸,加入冬菇丝炒香,再加入虾米炒香,加入沙葛、红萝卜、四季豆和调味料炒匀,炒至熟及沙葛软化。盛起,放置待冷。

用来配搭的重要“配料”:
-- 薄饼皮:如果要做薄饼(春卷)
-- 金杯和鱿鱼丝:如果要做槟城娘惹式的金杯鱿鱼炒Jiu Hu Char,炒沙葛的时候,要加入鱿鱼丝同炒,然后放入金杯内享用。金杯啊,我不会做,外婆倒是常常弄,等我问到份量材料,再教大家好了。
-- 生菜:最简单的吃法,就是将生菜摊开,放入炒沙葛,卷起来吃就是了。
-- 澄面粉、薯粉等等,以便做出槟城式菜 :这个呢,炒沙葛时不要炒得太熟,也不要用太多油。外皮是有如水饺皮的澄面粉热水皮,包起馅料后蒸熟,连同蒜茸辣椒酱同享用。我还没做这个,馅料有了,就是还没有尝试皮料。等我做了,再和大家分享。

备注1:如果勤力,可以先将沙葛丝、红萝卜丝及四季豆丁川烫。我是懒惰作这样的动作,直接下去炒,焖煮比较久就是了。
备注2:将沙葛洗净,可以让炒沙葛更加耐久,不容易变坏。

























For MB:
Yam Bean Fried (Pang Guang Char)
Ingredients
400g sweet turnip / yam bean, peeled and shredded, soaked in water
1 pc carrot, shredded
50g French bean, diced
4 pcs Chinese mushroom; cleaned and soaked. Then shredded mushroom into think strips. Combine with pinch of sugar. Keep the water.
30g dried shrimp; cleaned and soaked. Slightly chopped or leave in whole. Keep the water if you like
1 tbsp chopped shallot
1 tbsp chopped garlic

Condiments:
1 tsp salt
1 tbsp sugar
Pepper to taste
Broth or plain water that enough to cover all the ingredients, including of mushroom and dried shrimp water

Method: Heat up 2 tbsp cooking oil, saute garlic and shallot until aromatic. Add mushroom and stir well. Add dried shrimp and stir until aromatic. Add the remaining ingredients and condiments, combine well. Stir until yam bean turn soft and cooked. Dish out, set aside for cooling.

Important side dish to serve with:
-- Spring roll sheet: if you plan to eat popiah (spring roll).
-- Golden cup and dried squid strips: if you plan to have Penang Nyonya style "Jiu Hu Char Serves in Golden Cup". Add soaked dried squid strips into fried yam bean, then serve in golden cup. I not yet learn how to make Golden cup yet but I promise to learn it from grandma and share with all of you later.
-- Lettuce: the simplest way to serve. Just get a piece of lettuce and add fried yam bean on top, roll it and enjoy it.
-- Wheat flour, tapioca flour and etc. in order to produce your own Penang Style Cai Kuih (vegetable dumpling). Then, you should not over fry the yam bean. And, don't add in too much cooking oil as well. The dumpling skin is similar to Shui Gao (prawn dumpling). Use the dumpling skin to wrap the fried yam bean, and then steam it. Remember to serve with garlic chili sauce. Oh, I have the filling but I not yet try the dumpling skin. So, I will be back, with my Cai Kuih. Be patient.

写于2007年8月27日

2 条评论:

  1. 好好吃的一道料理, 我家也是超愛吃的, 只是我家的是簡易版, 只有sengkuang與蝦米而已.. 甜甜的一道佳餚.. 好滋味.. yum yum..

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  2. 哇,这里也看见你啊!
    龙龙,你真的厉害啊。
    简易版都已经很好吃了,我也喜欢啊。

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