Wednesday, December 8, 2010

Bak Kut Teh Noodle 【肉骨茶面】


I made Bak Kut Teh day before and was having plenty leftover, so I made this delicious and healthy Bak Kut Teh Noodle for lunch. Its simple and healthy, not to mentioned its yummy!

前天做了一大锅的肉骨茶,剩下的昨天做了一个肉骨茶面,特别地简单,又好吃。

Ingredients:
1 Bowl of Bak Kut Teh
1 bunch of dry or fresh noodle
1 bunch of green leaves vegetable (Bak Choy/Sawi)
Some spring onion for garnishing

材料:
1大碗肉骨茶
1把生面
1把青江菜/菜心/或任何绿叶蔬菜
一点葱花



I love the Korean raw noodle, it is crunchy and very smooth to eat! First bring a pot of water to boil, cook the noodle for a minute or two and quickly put it into a bowl of cold water, this method keeps the noodle crunchy and the broth clearer.

After removing the noodle from the boiling pot, throw in the green to cook for a bit.
Laid the noodle and green vegetable in a bowl, and pour in the Bak Kut Teh Broth and meat (heated), sprinkle some spring onions... its done!

我用了韩国细面,很是不错,先把水煮滚,烫面,然后准备另外一锅冷水把面条过过冷河,面条会更爽口,汤也会更清澈。

面条过冷河的时候把切好的青菜在刚刚煮面条的水里烫烫,就好了。

把面条青菜摆好在碗里,浇上肉骨茶汤和肉,撒点葱花,开吃!



中文版,For Chinese, Click --> 肉骨茶面

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