25 Feb '12, 11am

@fionnn22 my favourite: black sauce alot, egg alot!

有人喜欢“古早”式,炒得黑黑菜头粿,有人喜欢金白色的菜头粿,可是,不论“黑”的,还是“白”的,只要好吃,就是好菜头粿,不怕没人欣赏! 目前,在市面上的菜头粿有两种炒法,一种是传统式的,另一种是现代式。所谓传统式的就是把粿炒至小型的长方形块状,而现代式的则是一大块一大块。 “松洲萝卜糕”的菜头粿是属于传统式的。摊主邱宝凤和丈夫陈锦龙炒粿具有20多年的经验,从邱爸爸手中接过生意后,更是把它发扬光大。每到午餐或晚餐时间,摊位前必大排场龙。 品尝“松洲萝卜糕”的菜头粿,首先发觉它香味诱人,金黄色的鸡蛋表层,飘着热腾腾的蛋香。吃起来,菜头粿皮脆肉软,口感果然丰富,而且也不油腻。 摊位一开始只炒白菜头粿,后来因时代变迁,越来越多年轻人喜欢吃“黑”菜头粿,所以也开始炒“黑”菜头粿。 这里的菜头粿虽然是从批发商购得,摊主会特地加工调味,让粿吃起来非常嫩滑。摊主先将蒜泥和菜脯碎爆香,再以锅铲将煎过的菜头糕切压成不规则的角块,打个鸡蛋,浇上鱼露,舀匙辣椒酱,再翻炒煎香即可。 贪吃妹最喜欢这一摊的黑菜头粿,可以吃出甜中透香,粘而不腻的美味;白菜头粿也不让人失望,虽没有甜酱的调和,但整盘菜头粿显现出诱人的清淡,蛋香、菜头香、菜脯香一起扑鼻而来,把人的口水都催出来了! 摊主说,炒菜头粿并没有什么独门秘决,最重要的是火候要控制得好,菜头粿才会炒得刚刚好,稍微带点焦,吃起来味道特别香。 每盘菜头粿从$2.50起。 松洲萝卜糕(Song Zhou Carrot Cake) 地址:Blk 207 Bedok North Interchange #01-18 电话:6444 6440 营业时间:星期一至六,早上6时30分至晚上8时

Full article: http://www.misstamchiak.com/2011/01/song-zhou-carrot-cake...

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