材料

奶白150克
皮蛋20克
咸蛋20克
生粉少许,用冷水拌匀
炸好的银鱼仔10克
打散的鸡蛋1粒

调味料

清水300克
白糖½小匙
鸡精粉1½小匙

做法

  1. 煮滚一锅清水,加入少许清油,把奶白烫熟捞起,沥干水分待用。
  2. 热锅,加热少许清油,加入皮蛋和咸蛋,翻炒均匀。
  3. 加入所有调味料,拌匀后一起煮滚。
  4. 加入生粉水勾芡,同时慢慢拌入打散的鸡蛋。把酱汁淋在奶白上,缀以炸好的银鱼仔即可。

Imperial Three Eggs with Baby White

Ingredients

150g baby pak choi
20g century egg
29g salted egg
some starch, mix with cold water
10g fried silverfish
1 beaten egg

Seasoning

300g water
½ tsp sugar
1½ tsp chicken powder

Method

  1. Bring a pot of water to a boil. Add in a few drops of oil and blanch baby pak choi in boiling water till cooked. Remove and drain, set in a plate.
  2. Heat up some oil in a wok, add century egg and salted egg, stir-fry till fragrant.
  3. Add in Seasoning and mix well, bring to a boil.
  4. Add in starch water mix to thicken the gravy, mix in beaten egg in a steady stream. Pour gravy over baby pak choi and garnish with fried silverfish.
食谱提供
三巴旺白米粉 White Restaurant
3 Temasek Blvd, #B1-131 Fountain Court Suntec City
6255 2002
https://whiterestaurant.com.sg/

示范厨师
陈龙富
餐馆主厨

TEXT 若昕 PHOTOS Kin@Say Cheese Studios