去了怡保(Ipoh)几次,给怡保人带去吃料粉(粤语读 lieu fun ),反而没吃到芽菜鸡、点心,有点看到吃不到的感觉。
芽菜鸡、点心虽然好吃,不过给游客挤得水泄不通,怡保人也一样吃不到。哈哈!
所以料粉就飞上了枝头。
不过,料粉也的确是有点料。许多阿伯阿嬷都吃了几十年,算是历史悠久。还处处可寻,不怕找不到吃。粉和料分别焯一焯即可,勿需久等。
粉即米粉、河粉、黄面等面食。料即酿豆腐、炸料等。干捞、清汤皆可。
Ongzi believes that cooking is a basic instint, yet can be perfected through experience. One need not to be a master chef to cook. However some common-sense, simple logic and lots of love are essential to handle a stove. In kitchen, everyone is a teacher, at the same time, an apprentice.
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