Cutie @ Fun Kitchen 吃、喝、玩、樂 生活誌

Bí-hún-chhá (stir-fried rice noodles)

米粉炒

“What is the most significant Taiwanese traditional dish?”  If I am asked, I may shout out loud saying, bí-hún-chhá.  However, it’s really difficult to answer this question since there are a variety of dishes representing each region of Taiwan. The reason why I answer to the question almost like a reflex is because that’s what my mother always cooks serving as comfort food in my family.

Bí-hún-chhá tastes best if the broth of pork stew is used, in my opinion.  However, there are many variations; bí-hún-chhá can still be done if there is no broth or stock soup available.  The following is the ingredients for 4 servings:

Rice noodles (bí-hún), 300g, soaked and drained

1 onion, shredded

Half sweet cabbage, shredded

1 carrot, shredded

Pork, 100g, shredded

Dried mushrooms, several, soaked and drained, shredded

Oil: 3 tbsp (olive oil, sunflower oil, or even sesame oil; however the fragrance is stronger if sesame oil is used in this dish)

Sauce:

Salt and white pepper

Soy sauce, 3 tbsp

Taiwanese BBQ sauce, 2 tbsp

Water, 400~500ml

Step-by-step:

1. Add oil in a medium saucepan or wok and fry onion, carrot, and dried mushrooms and stir them till they become soft; then put in sweet cabbage and still keep stirring occasionally.

2. Add in pork and then spoon in soy sauce and Taiwanese BBQ Sauce and then stir the ingredients to mix well with sauce while pouring in 2/3 of the water.

3. When the sauce starts to simmer, make a well and add in soaked and drained rice noodles.

4. With chopsticks, lightly mix rice noodles with the ingredients while the sauce is absorbed; if it is too dry, just add in the rest of the water and cook for about 5 minutes with medium heat.

5. It tastes better if you turn off the heat and cover the lid to let the steam do the rest and enrich the chewing taste of rice noodles for further 3-5 miuntes.

What is ‘Taiwanese BBQ sauce?’ Interesting, it has nothing to do with BBQ at all.  Usually, it is used as the dressing base for hotpot. Its Taiwanese name is ‘sa-te’ which sounds very similar to ‘satay,’ the Singaporean or Malaysian grilled skewers.  Again, it tastes totally different. Sa-te is mixture of a variety of herbs and spices and even with extract of seafood or mushrooms.  “Sa-te” is really unmatchable sauce; it can be used in so many different ways, such as sauce for plain-poached noodles or sauce used when frying green pepper with shredded beef. Try it once and I bet you’ll love it crazily.

Lí nā būn goá “siáⁿ-mi̍h sī Tâi-oân siōng-ū tāi-piáu sèng ê thoân-thóng liāu-lí?” Goá it-tēng ē hê-tap sī “bí-hún-chhá”. M̄-ko, si̍t-chāi chin phái soán-te̍k, Tâi-oân múi chi̍t-ê so͘-chāi long ū i siōng chhut-miâ ê chhài-sek. Goá ē kóng-sī bí-hún-chhá sī in-ūi che-sī goán a-bú ê chhiu-lō͘-chhài; mā-sī bô-êng chi̍t-kang liáu-āu chiah lo̍h ē boán-chiok ê liāu-lí.

你若問我：「啥物是台灣尚有代表性的傳統料理?」我一定會回答是『米粉炒』

毋過,實在真歹選擇, 台灣每一的所在攏有伊尚出名的菜色.我會講是米粉炒是因為這是阮阿母的手路菜; 嘛是無閒一工了後食落會滿足的料理.

Chhá-bí-hún siōng-hó sī iōng ló͘-bah-thng. Nā-sī bô bah-thng mā bē-iàu-kín; iōng bô kâng-khoán ê phè-liāu iû-oân ē-tàng chhá chhut hó-chiah ê bí-hún. Í-hā sī bô iōng bah-thng lâi tiâu-bī ê bí-hún-chhá si̍t-phó͘ hun-hióng; beh chhá 4 lâng hūn ê bí-hún su-iàu ê chhâi-liāu ū:

炒米粉尚好是用滷肉湯. 若是無肉湯嘛袂要緊; 用無仝款的配料猶原會當炒出好食的米粉. 以下是無用肉湯來調味的米粉炒食譜分享; 欲炒4人份的米粉需要的材料有:

bí-hún, phàu-chúi, nih-ho͘-ta, 300g

chhang-thâu, 1 liap, chhiat-si

ko-lê-chhài, poan liap, chhiat-si

âng-chhài-thâu, 1 thiâu, chhoah-chhiam

ti-bah, 100g, chhiat-si

hiuⁿ-ko͘, kúi lúi, chhiat-si

iû, 3 toa-thng-sî

米粉, 泡水, 捏呼乾, 300g

蔥頭, 1 粒, 切絲

高麗菜, 半粒, 切絲

紅菜頭, 1條, chhoah簽 (刨絲)

豬肉, 100g, 切絲

香菇, 幾蕊, 切絲

油, 3 大湯匙

tiâu-bī-liāu:

iâm kā peh hô͘-chio hún

tāu-iû, 3 toa-thng-sî

sa-te, 1~2 toa-thng-sî

chui, 400~500ml

調味料:

鹽kā白胡椒粉

豆油, 3 大湯匙

沙茶, 1~2 大湯匙

水, 400~500ml

1. Iû-tiáⁿ khn̄g-ji̍p chhang-thâu, âng-chhài-thâu kā hiuⁿ-ko͘; chhá kàu chhang-thâu khah nńg tioh khn̄g-ji̍p ko-lê-chhài. Saⁿ-put-gō͘-sî phoan chhá khah-boē chhàu-hoé-ta.

2. Ka-ji̍p ti-bah, koh thiam ji̍p tāu-iû kā sa-te, na lā na tó-ji̍p 2/3 ê chui

3. Tan tiáⁿ-lâi ê chiùⁿ-liau khai-sí beh-kun beh-kun, tioh kā liau án sì-chiu the-khui, chiùⁿ-liāu tī tiáⁿ-tiong, khoàⁿ-khì-lâi ná-chhiūⁿ chi̍t-ê chéⁿ; kā bí-hún khn̄g-ji̍p chéⁿ-lāi

4. Iōng tī, khin-khin-á kā bí-hún ká phoè-liāu poan ho͘ chiâu-ûn; tong-sî, ho͘ bí-hún bān-bān-á chiah-ji̍p chiùⁿ-liāu. Nā-sī siong-ta, koh ka-ji̍p chhun-e ê chui; iōng tiong-hoé kè-sio̍k chú 5 hun-cheng.

5. Chhá sek ê bí-hún hip-chi̍t-ē ē koh-khah hó-chiah; m̄-bián hip siōng-kú,  3 kàu 5 hun-cheng tioh ū-kàu.

1. 油鼎khn̄g入蔥頭, 紅菜頭kā香菇;炒到蔥頭卡軟著khn̄g入高麗菜. 三不五時拌炒卡袂臭火乾.

2. 加入豬肉, koh添入豆油kā沙茶, na撓na倒入2/3的水

3. 等鼎內的醬料開始欲滾欲滾, 著kā料按四周推開, 醬料佇鼎中, 看起來若像一個井; kā米粉khn̄g入井內.

4. 用箸, 輕輕仔kā米粉ká配料拌呼齊勻;同時, 呼米粉慢慢仔食入醬料. 若是上乾, 閣加入chhun的 (剩下的)水; 用中火繼續煮5分鐘.

5. 炒熟的米粉翕一下會閣卡好食;毋免翕尚久, 3到5分鐘著有夠.