炒粿條 • 南洋美食~星馬系列
炒粿條是星馬著名的小吃，據說是源自於星馬潮州人的代表小吃呢！各處的茶餐室、美食中心或路邊攤都可找其踪跡。而看香港節目他們稱作炒貴刁。炒粿條的特色是融入血蚶、醬油、魚露等食材。首先先燒熱大鍋，然后倒入油燒熱，蒜蓉爆香至金黃色。倒入粿條、豆芽炒均一分鐘，接下來加入雞蛋，醬油、黑醬油、蠔油、森巴辣椒醬炒勻。最后倒入蝦仁、臘腸、魚餅和韭菜一起爆炒即可，炒好後的炒粿條通常都會盛在放了香蕉葉的碟子上，據說這樣會讓炒粿條的味道更香。在槟城仍然可以找到用炭火代替煤气来烹饪，也有數家攤位是以鴨蛋取代雞蛋，據說蛋香味更加濃郁！
一般家庭很難在家裡炒到有過氣的炒粿條，而我試過了多次的炒粿條，紀錄了這個比較有一點鍋氣的炒粿條和大家分享，千萬不能用電磁爐，炒出來的香氣遠遠比不上煤氣爐，而我這次這用了電陶爐，起碼它的溫度維持會必電磁爐來的平均一些！
4人份的食材:
400g 的粿條
12只蝦子
12片臘腸
100g 豆芽菜 (去頭去尾)
50g 韭菜
2湯匙蒜米
4個雞蛋
100g 螄蚶/血蚶
4人份的調味:
6湯匙的醬青
6湯匙的清水
2湯匙的醬油
1湯匙的砂糖
1湯匙的鹽巴
1湯匙的魚露
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Fried Kway Teow is a famous dish of Malaysia and Singapore. It is said to be a representative snack from Chaozhou people! Traces can be found in Kopitiam, food centers or roadside stalls everywhere. The speciality of fried kway teow is to incorporate ingredients such as blood clams, soy sauce, and fish sauce. First heat the Wok first, then pour the oil into the heat, the garlic is fragrant until golden brown. Pour the Kway Teow and stir-fry the bean sprouts for one minute, then add the egg, soy sauce, black soy sauce, oyster sauce, sambal chili sauce and stir well. Finally, pour the shrimp, sausage, fish cakes and leeks together and stir fry. The fried kway teows will usually be served on a plate with banana leaves. This is said to make the kway teows more delicious. In Penang, you can still find charcoal fire instead of gas for cooking. There are also several stalls where duck eggs are used instead of eggs.
Ingredients for 4 people:
400g of Kway Teow
12 shrimps
12 slices of sausage
100g bean sprouts
50g leeks
2 tablespoons garlic
4 eggs
100g Cockles / Blood Cockles
Seasoning for 4 people:
6 tablespoons of sauce green
6 tablespoons of water
2 tablespoons of soy sauce
1 tablespoon granulated sugar
1 tablespoon salt
1 tablespoon of fish sauce
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#炒粿條 #炒貴刁 #CharKwayTeow