Monday, April 5, 2010
Stir Fried Rice Vermicelli (wet version) 炒米粉
The tummies went away for the long weekend and my dear friend H was visiting from the country. It was nice to be away from my beloved blog for a few days and I think I'm now ready to start cooking and blogging again.When you ask for fried vermecelli from a noodle stall owner in Malaysia, he or she would ask if you are after the wet or dry (for recipe click HERE ) version. This might look like just another simple noodle dish but it has to be one of the tastiest with the charred crisps noodles soaking up all the sauce, a true mouthfeel haven! This is something I need to order together with wat dan hor every time I eat at such places. Try cooking this the next time you feel like going to your local noodle bars, it is 1/4 of the prices and a lot more delicious.
P.S Another dish I 'learn' from ChanSuk as a young boy, to read about the story and recipe for wat dan hor, click HERE.
Recipe per serve
50g of rice vermicelli, soaked in cold water for ten minutes, drained and mixed with a dash of dark soy
2 garlic cloves, chopped
a few prawns
a few pieces of calamari
meat of your choice, marinated with a little soy, Chinese cooking wine, sesame oil and corn flour
1 cup of chicken stock
dash of soy
dash of oyster sauce
dash of sesame oil
dash of Chinese wine
corn flour solution
Char noodles in a very hot wok with a little oil, about 2 minutes on each side. Set aside.
It looks something like this, with soft noodles sandwiched by the delicious crispy crust.
Saute garlic follow by meat and seafood.
Add choysum and seasonings and continue to fry for a minute.
Add stock and when it comes to a simmer thicken with some corn flour solution.
Pour sauce over the charred rice vermicelli.
You will be getting different texture from each mouthful. Pickled green chillies with soy is a must for me.