Thursday, June 23, 2011

Fried Vermicelli (in white) (炒米粉)

A little bored with rice for dinner, mom told me she wanted to fry bihun for us for dinner but it will be 'white' in color instead of the usual dark type. I couldn't agree more to her suggestion. Everything she whips up seems to be 'effortless'. I gotta hand it to her because everything she claims to be simple and easy. For the past few weeks, I've been blessed with delectable homecooked dinner. With the simplest ingredients, she fried this delicious vermicelli with refreshing taste : minus the taste of dark soy sauce. Since I cannot do without any spicy note, I sprinkled some course chilli pepper on top.

Ingredients :
bai chai
carrots shreded
mushroom (soaked) - slice
pork - slice
fish cake - slice
spring onion
small onions - thinly sliced
garlic - thinly sliced

Seasoning :
chicken powder
oyster sauce
light soy sauce

Method :
  1. Soaked vermicelli for 30 minutes, drain and set aside. Mix all the seasonings with water and set aside.
  2. Heat oil to saute small onions and garlic till aromtic or light brown.  Add in the  mushrooms and stirfry  for about 2 mins before adding in the sliced meat.
  3. Once the meat turned color (meaning cooked), add in fishcake to fry for 2 - 3 minutes before adding in the vegetables.
  4. Stir in the vermicelli and add in the seasonings.  Continue to fry for another 3 - 5 minutes or until vermicelli turn soft. Turn off fire and garnish with spring onions and/or cut red chillis.
My cooking note : You may wish to substitute pork with chicken slice or beef strips or any other seafood.

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