送上全新单元【友煮意】，第一位登场的煮友我们有来自Ipoh Ipoh Kafe的啊豪师傅教大家做他镇店之宝的招牌怡保美食鸡丝河粉。
啊豪师傅说要把鸡丝河粉做得好吃，首要条件就是要把汤头做好。Ipoh Ipoh Kafe 鸡丝河粉的上汤是用肉骨，鸡壳和老母鸡经过长时间熬煮而成的浓郁汤底。上汤做好了，才来熬煮鸡丝河粉的高汤。首先，要把虾头虾壳爆香，再与黑肉蔗加入上汤煮1个小时。然后，以盐和冰糖调味，这鸡丝河粉的高汤就大功告成了。至于住家式煮的上汤，如果觉得太多的话，可以把部分的上汤收入冰箱，剩的才用来煮鸡丝河粉的高汤。因为有虾头虾壳煮过的高汤是不适于隔天食用的，原因是高汤会变黑变腥。又长知识啦！
Ipoh Ipoh Kafe 地址：
26, Jalan SS2/10, SS 2, 47300 Petaling Jaya, Selangor
鸡丝河粉（住家食谱）
分量：8 -10人份
准备时间：20分钟
煮时：2小时（高汤）++
上汤材料：
1只/公斤 老母鸡（去皮/脂肪洗净）
500克 煲汤骨（洗净）
6公升 水
上汤煮法：
1. 把上汤材料大火煮15分钟，再以慢火煮2小时
高汤材料：
适量 虾头虾壳
适量 油
适量 上汤
适量 黑肉蔗
适量 冰糖
适量 盐
高汤煮法：
1. 热锅下油，加入虾头虾壳
2. 文火把虾头虾壳爆至金黄色
3. 熄火，虾油沥渣
4. 把爆过的虾头虾壳放入个布袋里，绑紧加入含有上汤的煲里
5. 加入黑肉蔗
6. 大火煮滚15分钟，慢火煮30分钟
7. 加入盐和冰糖调味
8. 高汤完成
组合：
1. 把河粉烫熟，加入香油，酱油，韭菜，鸡丝和虾球
2. 淋上高汤
3. 再加入少许虾油，葱花和胡椒粉
4. 鸡丝河粉完成
The key to a good kai si hor fun is definitely the broth soup, we are blessed to have Chef Eric sharing his ingredients and tips!
Portion: 8-10 pax
Prep Time: 20 minutes
Cook Time: 2 hours+
Ingredients A (for broth soup):
1 pc / kg old hen (remove skin, fat and wash)
500 g soup bone
6 litre water
Steps (for broth soup):
1. Cook all ingredients A with high heat for 15 minutes, then switch to low heat and cook for 2 hours
Ingredients B (for shredded chicken hor fun broth):
Some prawns head & shell
Some cooking oil
Some broth soup
Some sugarcane
Some rock sugar
Some salt
Steps (for shredded chicken hor fun broth):
1. Heat the wok with cooking oil, add in prawn head & shell
2. Fry prawn head & shell with medium heat until it turns golden brown
3. Turn off the gas, drain the prawn oil
4. Insert the fried prawn head & shell into a strainer bag, tie it tightly add it into the broth soup
5. Add in sugarcane
6. Boil it with high heat for 15 minutes, then switch to low heat and cook for 30 minutes
7. Add in salt, rock sugar to season
8. The hor fun broth is done!
Steps (combination):
1. Blanch hor fun, add in shallot oil, soy sauce, chives, shredded chicken and prawn
2. Add in the broth soup
3. Add in some prawn oil, spring onion and pepper
4. The shredded chicken hor fun soup is done!
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29 окт 2020
