Showing posts with label Singapore. Show all posts
Showing posts with label Singapore. Show all posts
Resepi Mee Rebus Singapura..
Mee Rebus Singapura
Bahan bahan :
- Taugeh
- Telur rebus
- Daun bawang dan daun sup
- Bawang goreng
- Lada Hijau/Merah
- Tauhu - goreng
- 1 kilo mee kuning - celur dan toskan
- Limau
- 2 atau 3 batang serai
- 1 inci lengkuas
- 4 biji bawang besar
- 5 ulas bawang putih
- 2 inci halia
- 1-2 sudu besar cili kisar
- 1 tbs serbuk jintan halus
- 1 tbs serbuk jintan kasar
- 1 tbs serbuk ketumbar
- 1 tbs serbuk kunyit / kunyit idop
- 1 mangkuk kecil udang geragau@udang kering -blend-campur udang segar
- 5 tbs taucu - blend
- 1 mangkuk kecil kacang tanah - goreng dan blend halus
- 1 biji keledek - rebus dan blend
- Garam dan gula
- 2 tbs tepung beras
- Daging - rebus
Cara membuat Mee Rebus :
- Campur kesemua bahan2 rempah (jintan halus, jintan kasar, ketumbar, cili serbuk , kunyit) bersama air.
- Tumis bahan blend (serai, lengkuas, bwg besar, bwg putih,halia) sehingga naik bau.
- Masukkan rempah dan goreng sehingga pecah minyak
Masukkan pula bahan blend seperti udang geragau, kacang, keledek dan tauchu, dikacau sebati selama 5 minit dan juga daging. - Masukkan garam dan gula
Masukkan air ke paras yg diingini- hana gune air rebusan daging dan kulit udang. - Bila kuah dan mendidih, masukkan tepung beras utk pekatkan kuah.
Kuah hendaklah pekat dan agak manis sikit. - Hidangkan mee dengan kuah dan juga bahan2 sampingan lain.
Mee Hokkien Singapore
250g Yellow Noodle (I used dried egg noodles, boiled till al-dente)
250g White thick rice vermicelli
400g Prawn
350g Squid - cut into rings
40g Celery
Carrots - sliced
2 tablespoons Maggi concentrated Chicken stock
Enough water - if necessary
3 Eggs
5g Chopped garlic
Seasoning:
1/2 tablespoon Fish sauce
1 dash Pepper
1 dash Sesame oil
salt to taste
Method :
1. Peel the prawn head and shell. Wash and boil for a while. Put through a strainer and reserve the stock.
2. Into a hot wok, add 1 tablespoon of oil, fry the garlic until fragrant. Add in egg and scramble.
3. Add in prawns and squid and stir till half cooked.
4. Add 1/3 of prawn stock, seasoning, carrots and celery till vegetables are tender. Add another 1/3 of prawn stock.
5. Add in yellow noodle and rice vermicelli. Cover wok to braise the noodles on medium low heat. (5 to 7 mins)
6. Add remaining stock, fry for 1 min and plate. Serve with sambal chilli and lime.
For the sambal, I just served with the readymade dried shrimp sambal.
Source : http://mamafami.blogspot.com
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