Saturday, September 30, 2017

Fried Vermicell



One dish you can find all over Malaysia. A plate of fried vermicelli good as it own or for more fancy look and taste a sunny side egg on top will complete the dish. I always have dried vermicelli stocked in my pantry and fried vermicelli will be on our dinner table whenever the family opt for simple and light dinner. Non greasy.easy to prepare and burst with flavor is what you need to satisfy some hungry mouths. Just remember to soak the vermicelli so soften it and for easy frying and you already good to go. You may squeeze calamansi over the fried vermicelli for extra kick of flavor.





Ingredients

1/2 packet vermicelli
2 fried beancurds,sliced into chunks
2 tbsp chilli paste
2 tbsp dark soy sauce
1 tbsp light soy sauce
Handful of chopped mustard leaves
Handful of  chopped Chinese cabbage
1 tbsp minced garlic
2 tbsp minced onion
1 fish cake,sliced
3-4 fishballs,cut into 4
1 medium tomato,chopped
2 tbsp vegetable oil
Salt to season

Methods

Soak the vermicelli in water for 1 hour and rinse. Keep aside.

Heat oil in a large frying pan and add the onion. Saute for 1 minute and add minced garlic. Saute for 10-15 seconds.

Add  fishballs and fry for 1 minute. Into that add fried beancurd and fish cake. Mix well.

Add the chili paste and saute till raw flavor leaves. Add chopped tomatoes and cook till tomatoes soften. Add dark soy sauce and light soy sauce. Season with salt and stir well.

Add the soaked vermicelli and stir well to combined. Stir fry till all the ingredients well combined.

Cook for 10-12 minutes or till the vermicelli thoroughly cooked and tender to bite

Remove to a serving plate and enjoy

Notes


  • As light soy sauce naturally salty, be cautious while adding salt to the dish. Adjust salt to your taste




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