My hubby and I were in Singapore last week for medical reasons. During the short 3 days there I was swamped with lots of yummy hawkers' food which I grew up with. Unfortunately most of the delicacies are no longer within my reach being vegetarian, therefore, I immediately set out to prepare the vegetarian version to satisfy this feeling of nostalgia.
我和我的先生上个礼拜到往新加坡医病，在那短短的三日游里每天都会被我小时候生长在那里的小贩食品吸引着。自从开始吃素后就只能看而没得品尝了，等我回印尼后便立刻准备这道素食版的五香卤面来满足自己怀旧的心思。
Conventional cooking method usually discard way the stock ingredients and only retain the thick soup but I opted to keep all and serve together with the mee. Its entirely up ones' preference. Either way you will still get to taste a yummy meal.
一般的传统煮法都会把煮后的汤料去除掉保留汤汁，而我却选择采用全部的汤料一起配入面里品尝。无论怎么样的吃法或煮法您都一样会吃到一道美味的卤面。
Conventional cooking method usually discard way the stock ingredients and only retain the thick soup but I opted to keep all and serve together with the mee. Its entirely up ones' preference. Either way you will still get to taste a yummy meal.
一般的传统煮法都会把煮后的汤料去除掉保留汤汁，而我却选择采用全部的汤料一起配入面里品尝。无论怎么样的吃法或煮法您都一样会吃到一道美味的卤面。
五香卤面
Vegetarian Loh MeeIngredients 材料
(A) Stock 汤料
3 Liters Water 清水
400g Yam Bean 沙葛 (cut into pieces 切块)
200g Soya Beans 黄豆 (washed and rinsed 洗净沥干)
Few Slices Dang Gui 当归片
2-3 Star Anise 八角
2-3 Cinnamon Stick 桂皮
1 Tbsp Peppercorns 胡椒粒 (crushed 拍裂)
12 Black Mushrooms 香菇
20g Rock Sugar 冰糖
(B) Seasoning 调味料
2 Tbsp Vegetarian Oyster Sauce 素蚝油
2 Tbsp Dark Soy Sauce 黑酱油
80ml Light Soy Sauce 酱清
1 Tbsp Mushroom Powder 香菇粉
1 Tbsp Sesame Oil 麻油
1 Tsp Five Spice Powder 五香粉
(C) Thickening 芡粉水
10 Tbsp Cornstarch 粟粉
15 Tbsp Water 清水
(D)
500g Yellow Noodles 黄面條
100g Bean Sprouts 豆芽
100g Water Spinach 雍菜
100g Soy Chip 豆包
150g Vegetarian BBQ Pork 素叉烧 (sliced 切片)
Method 做法
Put all stock ingredients (A) into a pot and bring to boil. Lower the heat and continue to boil for 1 hour.
将全部汤料A放入汤锅煮滚，再转小火继续焖煮1小时。
Combine (C) and mix well.
把芡粉水C一起混合，拌匀。
Add seasoning (B) into the soup stock and bring to boil. Thicken with corn starch water (C). Turn heat to lowest.
将调味料B混入汤汁用中火煮熟，接着加芡粉C打芡转小火边煮边搅匀。
Blanch (D) yellow noodles, bean sprouts, water spinach, soy chip and BBQ pork individually. Drain and set aside.
材料D的黄面条，豆芽，雍菜，豆包及素叉烧各自放入已烧热滚水的锅内烫熟，沥干水搁置。
Arrange ingredients (D) into individual serving bowl and pour over hot gravy.
先把香菇片及烫熟的材料D一一地排入各自的汤碗内，然后倒入浓浓的热汤汁。
Serve with Sambal Chilli and Black Vinegar.
配上叁峇酱和黑醋即可。
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