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| Product(s) Used for this Recipe |
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Hokkien Mee Suah Kor
福建面线糊 |
| Ingredients |
(A):
4 small bundles Mee Suah (Flour Vermicelli)
80g Cabbage Button Mushrooms (cut to small dices)
6 Dried Mushrooms (presoaked , stems removed , cut to shreds)
50g Carrot (cut to match-stick sized)
1 TBS Cooking Oil
1/2 TBS Seasame Oil
1/2 tsp minced Ginger
1/2 tsp minced Garlic
1 Litre *SWANSON 97% Fat Free Clear Chinken Broth
1/2 cup water
1/2 TBS Hua Teow Wine
(B)
100g Prawns without shell (cut to 1cm dices)
100g Toman Fish Fillet(cut to 1cm dices)
Marinate Prawns and Fish with 1/2 tsp Salt, a dash od pepper, 1/2 tsp Seasame Oil.
(C)Thickening:
Dilute 2 TBS Sweet Potato Starch in 5 TBS Water.
(D)Garnishing:
2 TBS chopped Spring Onion
1 small spring Corriander Leaves (cut to short lengths)
30g thinly shredded Carrot A dash of Pepper, Some Red Chili shreds
tsp-teaspoon ,TBS-tablespoon
(A):
-4小束面线
-80克包心菜（切1公分丁）
-50克罐头蘑菇（切小丁）
-6 朵香菇（泡软，去蹄，切细条）
-50克红萝卜（切成火材只状）
-1汤匙菜油
-1/2汤匙麻油
-1/2茶匙姜蓉
-1公升*史云生清鸡汤
-1/2杯水
-1/2汤匙花雕酒
(B):
-100克去壳虾肉（切1公分丁）
-100克生鱼肉（切1公分丁)
-把虾肉和鱼肉用1/2茶匙盐,
少许胡椒粉,1/2茶匙麻油腌入味
(C)勾芡用:
-把2汤匙薯粉和5汤匙水调成浆
(D)装饰佐料：
-2汤匙青葱粒
-1小束芫姜菜（切小段）
-30克红萝卜丝
-适量胡椒粉
-一些红辣椒丝
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| Cooking Detail |
| Serving | : | For 5-6 person, as a lunch meal
5人份，当午餐
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| Methods |
1.Use a non-stick work.Heat up Cooking Oil and Seasame Oil.Saute
minced Ginger and minced Garlic untill fragrant.
2.Drop in marinated Prawns and Fish saute for 1 minute.Add in Cabbage,
Button Mushrooms,Mushroom shreds and Carrot, toss well.Pour in
*SWANSON 97%Fat Free Clear Chicken Broth,1/2 cup water and bring to a
boil.When boiling,lower heat and simmer for 5 minute.
3 Meantime boil Mee Suah in another pot of water.When cooked , drain
away water and rinse quickly.Drain and cut Mee Suah to short lenght of
approximately 3cm.
4. Add MEE Suah into the boiling Chicken Stock mixture in step (2).Stir in
diluted Sweet Potato Strarch mixture to thicken.
5. When ready,transfer to 5 individual soup bowls and garnish with (D) ingredient .Serve piping hot.
做法：
1.用不黏低煎锅。先把菜油和麻油烧热。把姜蓉，蒜蓉炒香。
2.加入虾肉和鱼肉炒一分钟。加入包心菜丁，罐头蘑菇，
香菇，和红萝卜，摔好。。倒入*史云生清鸡汤。1/2杯水煮沸。
把火调小，再焖煮5分钟。
3.这时烧开另一锅水把面线煮熟。再把面线冲冷水，沥干水份，再把
面线剪至3公分。
4.把面线加入煮沸（2）汤里，再加入调好的蕃薯粉浆煮成成。
5.把煮好的面线糊盛入5个汤碗中，再加上（4）装饰佐料即成。
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