Saturday, May 13, 2017

素娘惹咖喱面 Vegetarian Nyonya Curry Noodles

Contrary to what people know, going on a vegetarian diet is not as restrictive as ones' believe to be.   The vegetarian community has increased over the decades and with more people embracing this change of eating habits, vegetarian food joints are more easily accessible.
事实上,素食的生活方式并不如一般人们所想象般受限制的饮食方式。在这几十年里,吃素的人口急逐地增加而到处都可找到素食餐馆及素食贩卖店。

There are also many websites which share links or recipes related to vegetarian food.  Once you start looking, you'll be spoil for choice wondering which to try.
甚至还有许多素食网络给予素食相关的链接,博客分享不同的素食食谱。一旦找起来真是会眼花不知从何开始。

Apart from internet websites and food blogs, I am very much in favor of this vegetarian recipe book which I acquired from Malaysia last year. Most of the listed recipes are really good and tested with good outcome, particularly this Nyonya Curry Noodles that I am sharing today.

除了网络和博客以外,我也非常喜欢这本去年从马来西亚所购买的‘槟城好吃素食大排挡’食谱书籍。里面所写的食谱多部份都很好吃既保证煮出好效果,就连我今天这道娘惹咖喱面都是取自于此。

Highly Recommended!
强力推荐!


素娘惹咖喱面
Vegetarian Nyonya Curry Noodles


Ingredients 材料

Soup Base 基本汤底 (A)
3 Lit Water 清水
5 Pcs Pandan Leaves 班兰叶
5 Stalks Lemongrass 香茅 (crushed 拍扁)
1 Stalk Ginger Bud 姜花
1 Yam Bean 沙葛 (cut to pieces 切块)
10 Pcs Kaffir Lime Leaves 疯柑叶

Vegetarian Sambal 素叁巴 (B)
110ml Cooking Oil 食油
150ml Water 清水
10 Red Chillies 红辣椒
8g Dried Chillies 辣椒干
2 Tomatoes 番茄
3 Stalks Lemongrass 香茅
10 Vegetarian Belacan 素马来栈
10 Candlenuts 石粟果


(C)
3 Tbsp Curry Powder 咖喱粉
2 Tbsp Ketumbar Powder 芫茜籽粉
1 Tbsp Tumeric Powder 黄姜粉
130ml Coconut Milk 浓椰浆
1 Tbsp Sugar 砂糖
1 Tsp Salt 盐

Seasoning 调味料 (D)
70ml Light Soy Sauce 酱清
70g Rock Sugar 冰糖
1 Tbsp Vegetarian Mushroom Powder 素香菇粉
400ml Coconut Milk 浓椰浆
30 Tofu Puffs  豆腐卜 (halved 切半)
50g Vegetarian Chicken 素鸡肉 (shredded 切丝)
Salt to Taste 盐

(E)
600g yellow noodles 黄面
200g Mee Hoon 米粉 (soaked 泡浸)
200g Bean Sprouts 豆芽
200g Long Beans 长豆 (cut in sections 切段)
1 carrot 红萝卜 (cut to strips 切条)
50g Vegetarian Chicken 素鸡肉 (shredded 切丝)
1 Stalk Ginger Bud 姜花 (finely chopped 切碎)
Some mint leaves 适量薄荷叶



Method 做法

Combine all ingredients (B) into food processor and blend to paste. Set aside.
把材料B一起混入食物加工机搅拌成糊状搁置待用。

Combine all soup base ingredients into a stock pot and bring to boil. Lower heat and continue to simmer for 1/2 hour. Strain and discard solid ingredients.
将基本汤底材料放入汤锅煮滚,转小火煮多1/2小时后才把渣料全部捞起保留汤底。


Heat up wok, add 3 Tbsp cooking oil, blended (B) and saute with low heat until the oil starts to separate.
烧热炒锅,加入3大汤匙食油,搅好的B叁巴酱用小火翻炒20分钟至爆香及出油为止。

Add (C) and continue stir fry until aromatic. Add soup base (A) and bring the curry mixture to boil. Add seasoning ingredients (D) and bring to boil. Reduce heat to lowest and allow to simmer for another 15-20 mins or until (E) is ready for serving.
加入C继续把素叁巴炒香,加入汤底煮滚既加入调味料D,再转最低的火候熬煮15-20分钟或以上即可。

Bring a pot of water to boil. Blanch and drain (E) yellow noodles, meehoon, bean sprouts, long beans, shredded vegetarian chicken and carrot. Set aside.
另煮一锅的滚水,各自把E里的黄面条,米粉,豆芽,长豆,素鸡肉丝和萝卜条汤过,沥干水搁置待用。


Arrange some ingredients (E) into individual serving bowl and top with the hot curry soup. Sprinkle mint leaves and chopped ginger bud on top. Serve.
把适量的材料E放入碗里,淋入咖喱汤,放上薄荷叶和姜花碎即可享用。


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