星洲炒米

[Ho Kwok Leung]

Ingredients
Swan Brand Sin Chew Fried Rice Noodles
Barbecue pork
fresh shrimp
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
Add a small amount of cooking oil to boiling water, turn off the heat and soak the rice noodles until soft. The rice noodles can be pressed into pieces and the middle is not white.
Drain the water and wait for the heat to dissipate
2
Heat the oil pan, add eggs and rice noodles and fry for a few times until dry and rolled.
3
Stir oil curry with chicken stock, Maggi
4.
Add the stirred sauce, barbecued pork and shrimp, stir-fry for a few times until done

Cooking commentary
After soaking the rice noodles, be sure to wait until the heat of the rice noodles dissipates before frying, otherwise 90% of the time the rice noodles will be soggy.

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

rice noodle selection
In the past, Hong Kong-style restaurants would use Panyu rice noodles and Jiangxi rice noodles.
But now, almost all high-end small restaurants use Swan Brand Xingzhou Fried Rice Noodles.
The taste of rice noodles is obviously better than the above two rice noodles.

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


食材
天鵝牌星洲炒米粉
叉燒
新鮮蝦仁
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
米粉用滾水加入少量食油關火浸淋軟身，米粉能按斷，和中間心沒有發白就可以，
瀝乾水份，等熱氣散去
2
燒熱油鍋，加入雞蛋，米粉炒幾下至乾身捲身
3
油咖哩用雞湯攪拌開，美極
4.
加入攪拌好的醬料，叉燒和蝦仁，炒幾下完成

烹飪解說
浸完米粉一定要等米粉的熱氣散去才炒，要不然九成會黐底

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

米粉選擇
以前的港式酒樓，會用番禺米粉和江西米粉
但現在基本上高級小小的酒樓，都轉用天鵝牌星洲炒米粉
米粉的口感明顯比以上兩種米粉好

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