星洲炒貴刁

[Ho Kwok Leung]

Ingredients
Teochew naked strips
Barbecue pork
Fresh shrimps (boiled shrimps, peeled and turned into shrimps)
Silver bud (optional)
Shredded onions (optional)
Chives (optional)

seasoning
Kuan Yick Wah Kee Oil Curry
Light soy sauce/Maggi
egg
chicken soup

(Optional): You can choose according to personal preference

Cooking methods
1
Heat oil in a pan, add eggs, and stir-fry Teochew strips until soft
2
Stir oil curry with chicken stock, Maggi
3
Add the stirred sauce, barbecued pork and shrimp, stir-fry for a few times until done

Cooking commentary

Shrimp
It is recommended to use boiled shrimp after peeling the shell.
Generally, tea restaurants and restaurants use frozen shrimps.
However, chemicals are used in frozen shrimps, which makes the shrimps elastic when eaten and increases the weight of the shrimps (uh, scale)
Generally, the frozen shrimps we receive are always rinsed with water to wash away the chemical smell.
It is not recommended for health reasons. If you want to save money, you can choose to boil shrimps that were dead on the day in the market, or use cold shrimps.

Barbecue pork
Generally, tea restaurants and restaurants use overnight barbecued pork.
Then boil it in water, remove the oil and sauce from the barbecued pork, and then cut into shreds



curry
Some poorer restaurants use curry powder
Guanyi Huaji oil curry, this brand of curry is used in small and high-end restaurants.

The traditional method is to use Teochew naked strips
Nowadays, most restaurants in Hong Kong use Guangzhou Shahe Noodles or Vietnamese Pho Noodles.


食材
潮州裸條
叉燒
新鮮蝦仁（灼熟後的白灼蝦剝殼變成蝦仁）
銀芽（可選擇）
洋蔥絲 （可選擇）
韭黃（可選擇）

調料
冠益華記油咖哩
生抽/美極
雞蛋
雞湯

（可選擇）：可按個人喜好選擇

烹飪方法
1
燒熱油鍋，加入雞蛋，潮州裸條炒至軟身
2
油咖哩用雞湯攪拌開，美極
3
加入攪拌好的醬料，叉燒和蝦仁，炒幾下完成

烹飪解說

蝦仁
建議使用白灼蝦剝殼後的蝦仁，
一般茶餐廳和酒樓，都使用急凍蝦仁，
但急凍蝦仁是使用化學劑，令到蝦仁食上去會彈牙和增加蝦仁的重量(呃秤）
一般我們來貨的急凍蝦仁都是用水一直沖清，為了沖走化學味
為健康著想不建議使用，如果想慳錢可以選擇街市上當日死掉的蝦來白灼，或者冷鮮的蝦

叉燒
一般茶餐廳酒樓使用的都是隔夜叉燒
之後汆水，去油份和叉燒的醬汁，之後切絲



咖哩
有一些比較差的酒樓會用咖哩粉
冠益華記油咖哩，高級小小的酒樓都會用這個牌子的咖哩

傳統做法是使用潮州裸條
現在香港酒樓多數用廣州沙河粉或者越南河粉