Sunday, 7 March 2010

"上汤"苋菜 (Chinese Spinach in Stock)


我第一次听到这道菜的名称时就很好奇以为是很名贵而且
要特别烹饪的菜;而且价钱也不便宜.往常在外头餐厅吃到
的上汤苋菜也要十几二十块一碟,我可真的吃得心痛.

今天突然心血来潮,就自己动手煮出这道菜来了.我并没有
特地准备上汤,就只用了滚水加入少许的鸡精粉罢了.

食谱分享:

500gm 苋菜苗
2粒 皮蛋, 1 粒切6 片
30gm 银鱼仔,炸香
600ml 滚水, 加入 1 1/2 tsp鸡精粉拌均

1tbsp 油
1tbsp 蒜泥
适量盐做调味

1. 烧热油, 爆香蒜泥; 倒入鸡精水煮滚.
2. 把苋菜苗倒入,煮约3分钟.
3. 加入盐作调味后,再把皮蛋加入煮滚就可盛入较深的
碟子.
4. 洒上已炸香的银鱼仔.

注: 因为我买到的是软心皮蛋,所以把皮蛋切片后再沾上
一点粟粉再放入热油炸一下;以避免在放入苋菜里时因太软而煮烂了.


Recipe to share:

500 gm young chinese spinach
2 nos century egg, cut each to 6 slices
30 gm ikan bilis, fried

600 ml hot water, add in 1 1/2 chicken stock granules
and stir well

1 tbsp oil
1 tbsp chopped garlic
salt to taste

1. Heat up oil and saute chopped garlic until fragant.
2. Pour in chicken stock mixture and bring to boil.
3. Put in young chinese spinach and cook about 3 minuets.
4. Add in salt to taste and century egg, bring to boil again.
5. Dish up.
6. Sprinkle fried ikan bilis on top and serve.

P: I have coat the century egg slices with corn flour, and
deep fried in hot oil for a while before add into chinese
spinach; this is because I have bought the century egg
in soft egg yolk.