IMG_6753 

無意間看到這食譜 太好了!!!!

因為這是馬來西亞的一種小吃

以前時常會在夜市或小吃中心買來吃

來了澳洲2年 只有回去馬來西亞才有得吃

現在不用回馬 也可以吃啦 ~~ YEAH YEAH!

 

第一次嘗試後 味道還蠻像的

所以這次就加碼啦 用了三份的量 全家人都可以吃

食譜取自Helena's Kitchen


Ingredients:
110g rice flour - 粘米粉
2 tbsp tapioca flour (or cornflour) - 薯粉或玉米粉
1 tbsp wheat starch 我沒放
1/2 cup cold water - 冷水
1 1/4 cup boiling water - 熱水
1 tbsp oil - 油
1/2 tsp salt - 鹽
 
To make the kuih
1. In a mixing bowl combine rice flour, tapioca flour, wheat starch, salt and cold water together.  Stir in oil.
    把所有材料(除了熱水以外)攪拌均勻
 
2. Pour boiling water into the batter and stir until batter is smooth.
    倒入熱水,然後攪拌麵糊至滑。
 
3. Pour into a 18 x 9cm pan and steam over boiling water for about 25 minutes or until cooked. 
    將麵糊倒入蒸盤,蒸25分鐘或至熟。
 
4. Cool the rice cake thoroughly before cutting into cubes.  
    等涼了才切丁。

 
Ingredients for frying cubic noodles: 炒粿角材料
3 tbsp chopped pickled radish (chai poh) - 菜圃
3 cloves garlic, minced - 蒜
3 eggs - 雞蛋
a few sprigs onion - 蔥
beansprouts (about 3  handfuls) - 豆芽
oil- 油
 
Seasoning:  (to taste) - 調味料
dark soy sauce - 黑醬油
light soy sauce - 生抽
fish sauce - 魚露 (我沒放)
sugar - 糖 (我沒放)
salt & pepper - 鹽巴和胡椒
sambal chilli - 叁巴辣椒
 
Method:
1. With about 2 tbsp of oil, pan fry the cubic noodles until golden brown.  Transfer to a plate and set aside.
    熱油鍋,把粿角煎至金黃色,放一邊備用
 
2. Stir fry the pickled radish and garlic until aromatic. 
    爆香菜圃和蒜

3. Return the cubic noodles to the wok.
    加入粿角

4. Push the cubic noodles to the side of the wok then crack eggs into the centre and scramble until egg is just set.
    把粿角放置鍋邊,打入雞蛋
 
5. Pour in seasoning.  Toss well to combine.
    加調味料。
 

6. Finally add in beansprouts.  Toss until well combined and heated through. Garnish with spring onion and serve hot.

    最後加入豆芽。

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