Thursday, December 3, 2009
Stir Fried Rice Vermicelli 炒米粉
This is my aunt's favourite noodle dish and it is also another dish that I "learnt" from Chan Suk while watching him cooked during my childhood days. I think I have done a reasonable good job here; with the noodles charred til crispy and smokey, then the right amount of slightly thickened sauce with seafood and vegetable is poured over the noodles. It might seemed weird to pour hot sauce over the crispy noodles to soften it again at the end, but that's the beauty of this dish and you'll need to try it to find out!
P.S the tummies' kitchen will be temporary out of service, but I'll continue to share recipes from my backup materials. This dish was served together with fried rice and wat dan hor about a month ago.
150g of thin rice vermicelli , soaked and drained well
6 green prawns, peeled with heads and tails intact
small handful of calamari, sliced
50g of pork fillet, marinated with soy, white pepper, sesame oil and corn starch
4 stalks of gailan
2/3 cup of stock
5 tbs of corn stach solution
dash oyster sauce
dash of light soy
dash of dark soy
dash of sugar
salt and pepper to taste
Soak rice vermicelli in warm water for 5 minutes til soften.
Mix well drained noodle with a dash of dark soy. Leave it for 5 minutes.
Fry seasoned noodle with a a little oil til browned and crispy. Don't stir the vermicelli too much during this process. Place noodle onto a plate and keep warm.
In a smoking hot wok, fry garlic til lightly browned. Add marinated pork, prawns, calamari, and scallops and continue to fry for 2 minutes on high heat. Vegetable can be added, followed by stock and seasoning. Thicken sauce with some corn starch solution and pour over noodle.