Silver needle noodle 米篩目

This long, white, translucent, tapered noodle is native to Guangdong Dabu county invented by the Hakkas. The noodle was given a rather indecent name “rat’s tail” although the tapered shape does resemble a rat’s tail. It was later renamed “silver needle” to make it more enticing. The noodle is made by mixing rice flour (made from long grain rice) with water to form a dough, kneaded, then ground over a grater or a plate with round holes under which a big pot of water collects the tapered noodle. Sometimes cornstarch is added to the rice dough to give it more chew and to reduce breakage during cooking. The silver needle can be stir-fried with sauces, vegetables and meat, or cooked in soup stock. The noodle is served at hawkers’ and road-side stalls, popular in Malaysia, Singapore, Indonesia, Taiwan, Hong Kong, Guangdong, and Fujian.

有米啦,有篩啦,製成粉條啦,然後有湯啦,有菜啦,有肉啦,這種客家粉條從前是用作招待農工的點心,通常由家中的女士製造,媽媽不做,嫂子做,嫂子不做女兒做,反正要成為媳婦的好材料就要懂得做米篩目。這種點心可鹹可甜,送到農地時大夥兒就歡天喜地坐下休息吃米篩目,因為是用米粉造的粉條,吃過後不會脹氣,又不至於飯氣攻心,作為農工,吃過點心休過息又可以精精神神繼續工作。從前的老太太說過米篩目製作雖然簡單,但要使勁的體力卻不少,人手弄的粉條口感較好,機械弄的粉條嘛…現在已很少人在家中做粉條,這種曾經是一代傳一代的手工粉條,隨著高樓大廈的興建而慢慢枯萎掉。