巴生福建式炒茨粉根 Klang Hokkien Style Fried Tapioca Noodle

烹饪指南：
Cooking Guide:

难度: ★★★
Difficulty: ★★★

时间: ~40 分钟
Duration: ~40 minutes

价钱: 7.00新币
Cost: SGD7.00

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材料：（2~3人份量）
Ingredients: (Portion for 2~3)

蒜头	数瓣
Garlic	Few cloves
红葱头	数瓣
Shallot	Few cloves
小辣椒	数条
Chili padi	A few
虾米	50克
Dried shrimps	50g
猪肉碎	150克
Minced pork	150g
芫菜	一把
Chinese celery	Handful
茨粉根	1包
Tapioca noodle	1 package

Seasoning:
调味料：

酱油	4汤匙
Soy Sauce	4 tablespoons
黑酱油	2汤匙
Dark Soy Sauce	2 tablespoons
蚝油	2汤匙
Oyster Sauce	2 tablespoons

煮法：
Cooking Steps：

1）把蒜头、红葱头、小辣椒和芫菜切碎，备用。
      Mince the garlic, shallots and chili padi. Chop Chinese celeries into small pieces.

2）煮滚600毫升的热水，倒入茨粉根煮至其颜色变半透明，然后捞起来备用。
      Boil 600ml water in a pot. Cook tapioca noodle till it turns half-transparent. Drain the noodle and ready for use.

3）把锅预热，倒入食油，先爆香虾米。
      Preheat the cooking pan, add cooking oil and saute dried shrimps first.

4）虾米微呈金黄色后，倒入蒜头、红葱头和小辣椒翻炒，然后加入猪肉碎，煮至熟透。最后，加入芫菜略为翻炒至均匀。
      When dried shrimps turn into golden color, add in garlic, shallots and chili padi to continue stir-fry. After that, add in minced pork and saute until it is cooked. Then, add in Chinese celery to mix well with other ingredients.

5）倒入茨粉根，再加入所有调味料，翻炒5分钟，即可上桌。
      Add in tapioca noodle and seasoning. Stir-fry for 5 minutes and it is ready to serve.


小贴示：
Little Tips:

除了干炒的方式，茨粉根也能做成汤式的。
Other than stir-fried's method, tapioca noodle can be cooked in soup base.

芫菜可以用其他蔬菜代替，如豆芽、蒜、芹菜等。
Chinese celery can be replaced by bean sprouts, celery, leek etc..