Monday, April 13, 2009

台南擔仔麵 for a Chinese picnic

Our Chinese picnic date...

One of Michele's favorite Taiwanese dish is 擔仔麵. Since it's been gorgeous outside and for the fear of the summer getting too hot, we thought it best to seize the moment for an outdoor picnic dinner. For a more traditional version of Danzai mien, refer here. I did not use the traditional yellow noodles nor did I soak dry mushrooms, but here goes:

Ground pork
Ground turkey
chicken stock
soy sauce
rice wine
rock sugar
sesame oil
white pepper
pack of noodles
spring onions
hard boiled eggs
chili sauce, if needed
Prepare hard boiled eggs in advanced. Peel the egg shell and save only the two boiled eggs.

In a small pot of chicken stock, quickly boil the prawns just until they turn color and remove from the pot. Peel the prawns, and save the peeled prawns in a seperate bowl. Save the shell and put back into the pot, to make a prawn stock.
In a seperate frying pan, use oil to saute garlic and shallots, until they turn color. Add in ground pork and ground turkey, pour in soy sauce, rice wine, and rock sugar. Stir and break down the meat at the same time. Lay the hard boiled egg in the mixture, and cover with the lid. Simmer for 30 minutes, stirring occasionally. Add shrimp stock if the juice dry out.

In a pot of boiling water, cook the noodles. When the noodles are ready, lay in a bowl.
On top of the noodles, pour in the sauce, and top with prawns, egg and spring onions, and chili sauce.


1 comment:

  1. wonderful job, chin :) I am thinking maybe one day you will have your own cookbook. Here is a website i visit sometimes for recipe,, have a good one, gal (jen~*)