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You are here: Home » Bugis Long House Lim Kee Beef Noodle

Bugis Long House Lim Kee Beef Noodle

Posted on Oct 14th, 2010
by Maureen
Categories:
Uncategorized
五十年代的武吉士街(俗称白沙浮, Bugis Street)其实是一条食街,售卖着各种各样的美味佳肴,每每会吸引到众多的老饕。当时,有两间招牌非常相似的牛肉面摊位,分别是“白沙浮岳城牛肉粿条”和“白沙浮林记牛肉粿条粉”。

那天,我来到了位于美芝路的“白沙浮林记牛肉粿条粉”。

Beef Noodles 056
“白沙浮林记牛肉粿条粉”摊,已有超过60年历史。陈玉林自小就在父亲的牛肉粿条摊当助手,18岁时其父逝世,摊主陈玉林(57岁)就接手熟食摊生意,与妻子合力经营牛肉粿条粉生意,还把父亲烹煮牛肉粿条的心得,发扬光大。

在80年代中,摊位随着白沙浮的发展,搬迁到惹兰勿刹体育场旁的长屋熟食中心,很快又在“长屋”打响知名度,生意兴旺。由于惹兰勿刹体育场将作发展用途,摊位只得另寻适合地点,再搬迁至现今的美芝路熟食中心底层营业。

Beef Noodles 023
“白沙浮林记牛肉粿条粉”选用鲜美澳洲牛肉,肉嫩爽口。牛肉讲究刀法,肉不能切得太厚,在烫肉时,时间要拿捏得准,牛肉煮得太熟,肉就显得生硬。

至于汤水的煮法也更为讲究。摊主说,潮州式牛肉粿条的汤底比较清甜,因此他采用牛大骨、牛肉、牛筋、牛杂及适量的药材和香料,用慢火熬上8至10个小时,直到散发浓香味道。

Beef Noodles 024
“白沙浮林记牛肉粿条粉”最引人、与众不同的是自制蘸酱,那是很特别的一种潮州酸酱,由磨碎的南姜、黑豆,和白醋搅和而成,把牛肉、牛筋、牛肚或牛肉丸蘸此酱同吃,堪称人间一大美味。摊主说,由于潮州式的牛肉粿条汤比较清淡,所以以前的苦力都喜欢搭配这少见的潮州蘸酱,吃起来也比较开胃。

Beef Noodles 016
摊主说,摊位在武吉士街时只售卖潮州式牛肉粿条汤,后来随着时代的变迁顺应顾客需求,推出干捞牛肉面,多年前再打破传统,在干捞牛肉面上撒上花生碎。 

“白沙浮林记牛肉粿条粉”的牛肉丸汤和牛肉粿条粉(汤或干捞)每碗$3.50、牛腩粿条每碗$4、牛杂粿条每碗$4(加牛筋$5)。此外还有老板特制的红炖牛腩牛筋汤每碗$5,吃后有滋补作用。

白沙浮林记牛肉粿条粉(Bugis Long House Lim Kee Beef Noodle)
地址:505 Beach Road #B1-21
Golden Mile Food Centre
电话:9069 4916
营业时间:早上11时至晚上9时,每天营业

《贪吃妹寻美食》专栏每逢星期二会在《我报》刊登。专栏会邀请不同领域的名人分享他们喜爱的小贩美食,根据他们的要求寻找一些“走宝”的小贩摊位。如果你错过了之前的文章,请点击这里阅读。

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Maureen

Born into a family of enthusiastic foodies, Maureen has always loved all things culinary, especially the local cuisine here in Singapore. With a life-long fascination with the rapidly evolving food scene in Singapore, she started this website in 2007 to explore and celebrate all types of local Singapore dishes and to share her love of travel and food with the world. With 4 years of experience as a journalist and producer, she has a wealth of experience in food writing, photography and styling.

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