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#教你炒星洲米粉，大人小孩都爱吃🤤！
热腾腾，香喷喷，开胃的炒星洲米粉！ YUM YUM 好吃，赶快来试试看～
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京星 X 喝酒 X 小豆苗
說真的到現在還沒寫過京星，真是罪過。
每次入座第一樣點的，就是圖二的小豆苗。
這小豆苗跟民生西路呷味鮮的炒西蘭花一樣，是少數整家店鎮店之寶居然是一道青菜的奇蹟（笑
認識我的人都知道，京星是我的酒館，從白日到深夜，我人生喝過最多的酒也在這裡，伴隨我的懵懂與年少⋯嗯好噁心。
但說實在，以連鎖24小時飲茶體系來說，京星的菜式也著實穩定且無需擔心。
把整本菜單翻爛的我們（連挫冰都點過），大家各自都有愛好。
舉凡燒臘拼盤到燒賣蝦餃蘿蔔糕；點一碗白粥配上脆皮雞的避風塘蒜酥；伊麵撈麵公仔麵星洲米粉乾炒牛河⋯
每一樣你都能找出一家可以打敗他的飲茶店，但是要整個打線都如此整齊穩定，說真的倒也不簡單。
歡迎葡萄酒愛好者可以來試試，京星的夜晚與魅力。
📍 京星港式飲茶 Part 1
- 全年無休
- 可刷卡
- $200-$800/人
- 無開瓶費
#揉爛食單 #台北美食 #忠孝敦化美食 #大安區美食 #港式飲茶 #點心 #24小時 #葡萄酒 #小豆苗 #foodporn #foodphotography #taipeifood #dimsum #winelover #winedinner #京星港式飲茶
Xing Zhou Mi Fen has so many variations that make it like Home, Truly (get it, Singaporeans?). This version is a simple yet tasteful recipe that uses shredded pork and omelette strips to dress your bee hoon.
Known as Singapore-Style Noodles depending on where you’re at, Xing Zhou Mi Fen is an effortless stir-fried noodle base - toss in your favourite vegetables or diced meats and you’ll have a whole new meal.
Full recipe: http://themeatmen.sg/xing-zhou-mi-fen/
Such an easy noodle meal!
Xing Zhou Mi Fen has so many variations that make it like Home, Truly (get it, Singaporeans?). This version is a simple yet tasteful recipe that uses shredded pork and omelette strips to dress the bee hoon.
Known as Singapore-Style Noodles depending on where you’re at, Xing Zhou Mi Fen is an effortless stir-fried noodle base - toss in your favourite vegetables or diced meats and you’ll have a whole new meal.
說到星洲米粉，大家可能會以為它是來源於星加坡，但其實它是一道粵菜，咖喱炒米粉。
對於米粉：
2捆（10盎司）
米粉
對於醬：
3湯匙咖哩粉
½ 茶匙白胡椒
½ 茶匙鹽
½ 茶匙糖
1 湯匙醬油
對於雞蛋
1湯匙植物油
1個雞蛋
對於蛋白質：
1湯匙植物油
1 ½ 杯蝦，去殼，去脈
2瓣蒜，切末
少許鹽
少許白胡椒
對於炒菜：
1湯匙植物油
½洋蔥，切成細條
1紅甜椒，切成細條
1青椒，切成細條
1杯豆芽
2湯匙香菜梗，切成1英寸
3根蔥，綠色部分，切成1英寸
Click here for English recipes: http://cicili.tv/singapore-noodles-recipe/
CiCi的聯絡方式：
http://www.cicili.tv
https://www.facebook.com/cicili
http://twitter.com/cicili
http://instagram.com/cicisfoodparadise
#美食天堂 #家常料理
#星洲超米粉
© All Rights Reserved.
Before going on, we would like to give special thanks to La Gourmet for letting us try out their high quality cast iron wok in the video. If you like to buy them, you can go to any of the major department stores in Singapore such as Isetan, Robinsons, BHG, OG, Metro or Tangs.
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Singapore used to be known as Sinchew (星洲 in Chinese) hence this dish is known as Singapore Fried Vermicelli 星洲米粉. Actually in Singapore, we seldom refer to vermicelli in its English name. We usually call it beehoon and interestingly, all races in Singapore use the same term to call it. Singapore Fried Beehoon is different from the beehoon that is sold at economical stalls in Singapore. This is considered more luxurious because more ingredients are added to the dish. If you like to eat Singapore Fried Beehoon, just go to any zichar stall in Singapore and they will cook it on demand for you.
Refer to the ingredient list below or go to our website here http://spicenpans.com/singapore-beehoon/ for your easy reference.
Hope you can recreate this yummy dish in the comfort of your home. Thanks for dropping by our channel.
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Thanks for watching! See you soon.
xoxo
Jamie
on behalf of Spice N’ Pans
Ingredients:
Serves 4 - 5
Sauteed prawns first
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10 pieces of prawns
Putting the dish together
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1 red onion - sliced
3 cloves of garlic - minced
3 eggs - beaten
150g of cabbage - stripes
250g of vermicelli (recommended to use Xinzhu bee hoon)
1 teaspoon of chicken stock powder
3 teaspoons of low sodium light soya sauce
1.5 tablespoons of oyster sauce
1 cup of water
160g of char siew
Add cooked prawns
A few dashes of white pepper
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