金瓜櫻花蝦炒米粉 Pumpkin & Sakura Ebi Fried Bee Hoon

这个月是南瓜蜜月，大家都在吹着南瓜风，我也得赶紧贴上我的南瓜食谱，赶上这阵南瓜风。上回参加AFF-Taiwan时我准备了台式金瓜炒米粉，不过看到Alan的金瓜櫻花蝦炒米粉后觉得这道米粉更吸引我，主要原因是加入了很特别樱花虾。冰箱里的樱花虾已经放了一段时间没动，正苦恼要怎么处理时就发现了这食谱。这次食谱里的南瓜是切成块状的，配搭其他的材料如樱花虾，香菇，葱油酥和猪肉，焖煮后所有食材的美味都被米粉吸收了，所以米粉吃起来特别香。呈上这充满古早味的台式金瓜櫻花蝦炒米粉给大家，希望大家有个愉快的周末！

一碗古早味的金瓜櫻花蝦炒米粉
加上一碗热腾腾的橙皮红豆沙就成了一餐简单的午餐。

这是日本的樱花虾

金瓜櫻花蝦炒米粉

(食谱参考Travelling Foodies，做少许更改)

材料：（3-4人份）
米粉 200克（浸泡至软）
去皮南瓜 300克（切成1cm的块状）
香菇 5朵（浸泡至软，切丝）
五花肉 200克（切成条状）
樱花虾 4-5汤匙
包菜或菜心 2杯（冲洗干净切段）
豆芽 2杯（冲洗干净）
炸葱酥  2大匙
猪肉高汤 1杯（我用清水代替）
浸泡蘑菇的水 1杯
水 1杯
盐 适量
糖 2汤匙（我只放1汤匙）
白胡椒粉 1茶匙
食油 2汤匙（最好是葱油）
乌醋 半汤匙（我没放）
米酒 1汤匙

做法：
1. 烧热锅，倒入油加热，以中火将樱花虾炸至微脆及香，然后盛出备用。

2. 在同一个锅中加入五花肉，煎至出油和表面有点脆。放入南瓜块和香菇拌炒至香，然后加入包菜拌炒。

3. 加入1/2茶匙盐，拌炒一下，加入一杯水。拌炒大约5-10秒钟，然后加盖煮5-8分钟，直到水份收干。

4. 加入米粉，猪肉高汤和浸泡蘑菇的水。拌炒大约半分钟左右。把锅盖盖上，转至中火，煮到约8-10分钟，直到大约一半的水份收干。

5. 打开锅盖，加入菜心和豆芽，一半的樱花虾和炸葱酥，以筷子和锅铲，兜抄至均匀，然后加入糖，胡椒粉和盐调味。

6.继续拌炒米粉直到所有的水份收干为止， 续折腾的米粉，直到所有的液体都被米粉被完全吸收。 加入另一半的樱花虾和炸葱酥。上桌前，绕着锅边缘淋上乌醋和米酒，拌匀即可。


备注：
**煮米粉的时间请自行调整，因为每个牌子米粉的吸水量都不同。

Pumpkin & Sakura Ebi Fried Bee Hoon

(食谱参考Travelling Foodies，做少许更改)

Ingredients：(serves 3-4)
200g dried rice vermicelli (bee hoon), soaked in water until JUST soft
300g peeled pumpkin, cut into 1 cm cube-like chunks
5 dried chinese mushrooms, rinsed, soaked till softened before cutting into strips
200g pork belly, cut into strips
4-5 tbsp dried sakura ebi**
2 cups of shredded vegetable e.g. chinese cabbage or cai xin, rinsed
2 cups of bean sprouts, rinsed
2 tbsp fried shallot crisp
1 cup of pork broth (I substituted with water)
1 cup of decanted mushroom soaking water
1 cup of water
salt as required
2 tbsp sugar  (I used only 1 tbsp)
1 tsp ground white pepper
2 tbsp cooking oil, preferably shallot oil
1/2 tbsp glutinous rice black vinegar (I omitted)
1 tbsp cooking rice wine

Method：
1. In a heated wok, add cooking oil and saute sakura ebi under medium heat until slightly crisp and aromatic. Dish up sauteed sakura ebi and set aside.

2. To the same oil in the wok, add pork belly and pan fry until it renders oil and become slightly brown and crisp on the surface. Add pumpkin chunks and mushroom strips and stir fry until all the ingredients are aromatic. Add cabbage now if using.

3. Add 1/2 tsp salt and stir fry a bit more, before adding a cup of WATER. Stir fry for 5-10 seconds before covering with lid and allow to cook for about 5-8 min until the liquids have mostly evaporated.

4. Add softened bee hoon, as well as pork broth and mushroom soaking water. Give everything a quick stir fry for half a min or so. Cover with lid and turn down flame to medium and allow to cook for 8-10 min until about half of the liquids have evaporated.

5. Open lid and add green leafy vegetables, bean sprouts if using. Toss in half the amount of sauteed sakura ebi and fried shallot crisps. Using a pair of long chopsticks and wok spatula, toss to homogenise all the ingredients with the bee hoon. Season with sugar, pepper and salt at this moment if necessary.

6. Continue to toss the bee hoon until all the liquids have been completely absorbed by the bee hoon.
Add in the remaining sauteed sakura ebi as well as more shallot crisps if desired. Just before serving, drizzle black glutinous rice vinegar, followed by rice wine around the rim of the wok. Give everything a good toss before plating.

This post is linked to the event Little Thumbs Up (Oct 2014 Event: PUMPKIN) organised by Zoe (Bake for Happy Kids) and Mui Mui (My Little Favourite DIY) and hosted by Eileen (Eileen's Diary).