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Monday, October 31, 2011

Ban Mian














































































板面,我家餐桌上的“常客”,是一种原自於福建的面食,用面粉,蛋和清水堆成面团,后杆成薄片,切成条状,再用高汤煮熟,配上青菜,香菇,木耳,江鱼仔,肉啐和爆香过的小葱。


















































我家是用手把面团捏成薄薄的一片,边捏边丢进高汤里煮熟,加入青菜,盛起后淋上配料。

我们家称为面粉糕。这种类型板面也有些人称为猫耳朵,细看之下也蛮像的。

















































Ban mian (literally "board noodles") is so named due to the characteristic flat shape of its noodles.













































































Ban mian served in parts of China, such as in northern Fujian, comprises egg noodles which are boiled, and served in sesame butter sauce, and in soup.
































































































In Malaysia and Singapore, health-conscious individuals are taking to ban mian (or pan mee), due to its relatively generous serving of vegetables and less use of seasoning and other artificial ingredients. Also known as handmade ban mian (手工板面), it is, however, made using a hand-operated machine in the stall which forms noodles from the dough.


















































The dish is served in soup, usually with pieces of minced chicken or minced pork, ikan bilis (anchovies), vegetables, and an egg, and also commonly comes with sliced mushrooms and fish balls.

In Singapore, the handmade ban mian stalls often offer alternative toppings. For example, one can order ban mian with deep-fried anchovies or fresh slices of fish.



















































面团材料:
1kg面粉   |   1粒蛋   |   半大匙盐   |   500ml清水

做法:
把蛋打在盆内,加上半大匙盐,再加入一点面粉拌均,后加入其它的面粉,一边拌一边把水加入面粉,揉成面团,揉至面团表面光滑即可。




 
高汤材料:
129g江鱼仔   |   4,500ml清水

做法:
把清水和江鱼仔煮滚,用小火煲1小时,去掉江鱼仔,备用。

 

配料:
200g青菜   |   20朵香菇,浸软,切丝   |   300g肉啐   |   江鱼仔,去头和内脏   |   150g小葱,切片

配料做法:

烧热一打匙油,爆香一大匙蒜茸加入香菇丝炒香加入两大匙蚝油和三大匙清水,焖一会即和盛起。

烧热一大匙油,爆香肉啐至熟加入半小匙糖,1大匙酱油,1大匙蚝油,少许黑酱油和五大匙清水,焖一会,盛起。

烧热6大匙油,把小葱片炸至金黄色。

烧热6大匙油,把江鱼仔炸至金黄色,沥干。



板面做法:

把4,000ml高汤煮滚,加入1大匙盐和少许味精或10g鸡精粉,
把面团用手捏成薄片丢进汤内煮熟,加入青菜煮滚即可盛出,淋上配料。



Thursday, October 13, 2011

"Sanbei" Chicken






























三杯鸡制作简单易行,使用甜酒酿、猪油、酱油和鸡块放入砂锅加盖小火煨制即可(不可放水,可增加小葱、生薑等调料),鸡肉鲜美,汤汁香醇,有江西菜典型的色重油浓的特点。



















































当收到JonDep的留言(新新饮食杂志的编辑),问我是否有兴趣提供两道菜和照片给这期的杂志,当时真的非常兴奋也很感谢Jon和新新饮食杂志。






















































当再次收到Jon的留言,要我提供两道我最满意的食谱时,我顿时犹豫不决,到底我最满意的是那两道菜呢。后来认真的考虑后,我决定的不只是满意而且还要越简单越好的菜,这样才能吸引到读者的尝试,同时也不会辜负新新给我的两个版位。





























当然三杯鸡肯定是我满意的食谱之一,之前也提过了,创出三杯鸡的人是在非常有限的情况之下而创出的,也可说是无心之作。确实材料也简单不过了。































三杯鸡可说是台湾人的家常美食,那当然少不了参考一些台湾名厨的食谱。



“San Bei” Chicken

Ingredient   
600g drumsticks, cut to pieces  |  8 cloves garlic, peeled  |  8 slices ginger    |
2 stalks spring onions, cut to 5 cm lengths  |  3 stalks of fresh basil leaves (a must)  |    
   
seasoning
3 tablespoon sesame oil  |  3 tablespoon Shaoxing wine  |  2 tablespoon light soy sauce  | 
1 teaspoon dark soy sauce  |  1 small piece of rock sugar (15g)  |  200ml plain water  |

method
Heat up sesame oil in wok, add in garlic, ginger and spring onions, stir fry till fragrant.

Add in chicken and stir fry for 3 minutes.

Add in Shaoxing wine, light soy sauce and dark soy sauce, stir fry for abit,
then add in the water and rock sugar.

Wait till boiled, turn to lowest heat, cover with the lid and simmer for 30 minutes.

Lastly, add in the basil leaves, cover again and simmer for another minute, dish out.
Serve with steamed rice.


















































我个人非常喜欢有诚意的食谱。也希望借这机会让新新的读者感受到我的诚意。
再次的感谢Jon和新新饮食杂志给我的机会。