马来式炒面的特色是有加入辣椒糊炒，很香很开胃。辣椒糊可以用辣椒干自己打，我赖得洗搅拌机，所以买现成的。辣椒糊先用文火炒至出辣椒油 (pecah minyak) 去青味，然后加入马来甜酱油调味，马来式炒面就能炒到味了。很好吃的一道面食，有时间你也试做吧！
分量：3 - 4人份
准备时间：15分钟
煮时：15分钟
材料：
450克 黄面*
400克/1把 菜心（切小段）
250克 鸡胸肉（切片）
10只 虾（去须）
2条 鱼饼（切片）
5辨 蒜头（去衣剁末）
4粒 小葱头（去衣剁末）
3汤匙 辣椒糊
4汤匙 油
调味料：
2汤匙 马来甜酱油 (Kicap Cap Kipas Udang)
1汤匙 黑酱油
1汤匙 蚝油
少许 盐*
1碗（吃饭碗）水
准备功夫：
1. 黄面泡水一分钟去碱味*, 过水，沥水待用
煮法：
1. 烧热锅，加入4匙油待热
2. 加入蒜头和小葱头，爆香
3. 加入辣椒糊，文火爆出辣椒油
4. 加入鸡胸肉和虾，转大火，炒至变色
5. 加入鱼饼和黄面，炒匀至出面香味
6. 加入调味料，炒匀
7. 加入菜心，炒匀至菜变软
8. 熄火出锅，趁热享用
小提示：
1. 黄面泡水时间不要超过1分钟，超时面会糊化口感欠佳，喜欢吃带有碱味的炒面，可以省略泡水去碱味这的步骤。
2.不同牌子的辣椒糊咸度会有差异，视频的是用adabi牌的辣椒糊，不咸，所以我有再加盐。Manja 和 Puteri 牌的辣椒糊会比较咸，加盐时要留意。
Our version of Malay-style mee goreng mixes fried noodles with chicken, shrimp, fish cake, and choy sum, all tossed in a sauce that's a bit spicy, sweet, and savory.
Portion: 3 - 4 pax
Prep Time: 15 minutes
Cook Time: 15 minutes
Ingredients:
450 g yellow noodle
400 g choy sum (cut)
250 g chicken breast (cut)
10 pc prawn
2 pc fish cake (slice)
5 cloves garlic (peel off the skin, mince it)
4 pc shallot (peel off the skin, slice it)
3 tbsp chilli boh
4 tbsp cooking oil
Seasoning:
2 tbsp soy sauce (Kicap Cap Kipas Udang)
1 tsp dark soy sauce
1 tsp oyster sauce
Some salt
1 bowl water
Preparations:
1. Soak the yellow noodle for 1 minute, drain & set aside
Steps:
1. Heat the wok with 4 tbsp of cooking oil
2. Add garlic and shallots, saute
3. Add chilli boh, fry with medium heat until chilli oil is formed
4. Add chicken breast & prawns, switch to high heat, fry until chicken meat is cooked
5. Add fish cake & yellow noodles, fry well until fragrant
6. Add seasoning, fry evenly
7. Add choy sum, fry evenly until choy sum softens
8. Turn off the gas, it’s done!
Tips:
1. Don’t soak the yellow noodles for more than a minute to maintain the nice texture, you can avoid soaking altogether if you prefer the noodles to have an alkaline taste
2. We added salt as we use Adabi’s chilli boh which is not salty, you can adjust the salt portion if you are using other chilli boh brands like Manja and Puteri
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16 май 2024
