香浓缅甸鱼肉米粉汤
Myanmar Meehoon in Fish Gravy
汤料

2大匙油
5瓣蒜头 (切碎)
2粒洋葱 (切片)
2寸姜 (拍扁)
300g嫩香蕉树心 (切丝)
2公升鸡骨汤/水
1kg甘望鱼 (煮熟,取肉,压烂)

调味料

1小匙黄姜粉
1小匙盐
1大匙鱼露
¼小匙糖

材料

300g缅甸米粉* (浸软,烫1分钟,捞起,滤干)
4粒鸡蛋 (煮熟,去壳,切开)
适量薄荷叶和酸柑
适量辣椒干碎
适量*豆瓣香脆

*注 :
可用本地米粉取代。

*豆瓣香脆

材料:
100g马豆瓣
3大匙面粉
½小匙黄姜粉
¼小匙盐
100ml水
2杯炸油

做法:把材料拌匀,用小勺舀后淋入热油里,用中火炸至金黄色捞起滤干油,即可。

做法
  1. 烧热油爆香蒜头、洋葱和姜,加入香蕉树心炒匀。
  2. 加入鸡骨汤煮滚,转小火煮多20分钟,加入鱼肉和调味料煮滚成汤。
  3. 把米粉放在碗里,放上鸡蛋和薄荷叶,淋上鱼汤。
  4. 享用时挤入酸柑汁,撒上辣椒干碎,配上豆瓣香脆即可。
STOCK

2 tbsp oil
5 pips garlic (chopped)
2 onions (sliced)
2” ginger (crushed)
300g banana stem (inner and soft part only, shredded)
2 liters chicken stock / water
1kg kembung fish, cooked (deboned and flaked)

SEASONING

1 tsp turmeric powder
1 tsp salt
1 tbsp fish sauce
¼ tsp sugar

INGREDIENT

300g Myanmar meehoon * (soaked and blanched for 1 minute, dished and drained)
4 eggs (hard-boiled, shelled and halved)
Some mint leaves and limes
Some ground dried chilli
Some green pea cracker *

* Note :
Can replace Myanmar meehoon with local meehoon.

* Pea Crackers

Ingredients :
100g split pea dhal
3 tbsp plain flour
½ tsp turmeric powder
¼ tsp salt
100ml water
2 cups oil for deep-frying

Method : Combine all ingredients and mix well. Use a small ladle to spoon the batter and pour into the hot oil, deep-fry with medium heat until golden brown. Dish and drain.

METHOD

  1. Heat up oil, saute garlic, onion and ginger until aromatic. Add in banana stem and stir-fry until well mixed.
  2. Add in chicken stock and bring to boil. Lower the heat and cook for 20 minutes. Add in fish flakes, seasoning and bring to boil.
  3. Separate the meehoon into individual serving bowls and arrange eggs and mint leaves on top. Pour over the hot boiling fish stock.
  4. To serve, squeeze over lime juice, sprinkle ground dried chilli on top and serve with pea crackers.

本食谱摘录予

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