李国煌: (黑醤油)福建面寻根

81年前马來西亞吉隆坡王金连记, 福建安溪人创造黑醤油福建面。

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碱水福建面:
1. 扁面条耐煮, 圆面条易断不耐煮。
2. 工厂制的面75%熟, 炒前先川汤一下去油。

另外三种福建面:
1. 福建家里(拜神时)炒的家庭式福建面。
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2. 小贩中心的炒福建(苏东蝦)面 (娘惹式改良的”土地”面)。
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3. 失传 (乌笆叶火炭煮)福建蚵面 (50年代 – 70年代街边演大戏时的小贩摊)。

新加坡苏东福建蝦麵 Singapore Sotong Hokkien Noodle

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This Taiwanese couple missed our Singapore Sotong (Malay for squid, 乌贼) Hokkien Noodle, they tried to reproduce the dish outside Singapore with all local basic ingredients. 

The demo looks complex and tedious. You can skip all the tasks of making the chillie sauce (You can buy the canned Sambal Belacan Chilli sauce from Chinatown) .  

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Just focus on the noodles and the prawn stock the 2 essential steps.

Note:

If you can’t get the hokkien noodles (which are already cooked) overseas, replace by Italian spaghetti will do, but cook longer to soften it.