Saturday, August 25, 2012

Fried Vermicelli (beehoon)

I'm sick of having rice and meat lately. Don't know why. And lazy to go to wet market. My fridge also running out of stock. I went to the supermarket bought some carrots, bacon and cabbage for fried vermicelli. Actually last week i wanted to fry it but my AMC cooker did not functioned properly. The sign of is time to throw it away. I always rely on AMC when i need to fry noodles as just dump everything inside just cook like that. Today, I tried to cook beehoon. I read thru the Famous cuisine's cookbook, the vermicelli needs to boil in hot water first. I always thought it needs to be soak into cold water for few minutes. So i called my mom to confirm, she asked me just soak it longer if dry when frying just add a bit of water.

The original recipe is from Famous Cuisine's cookbook. The recipe is called Pumpkin Fried Rice Vermicelli.
I did not follow the exact ingredient.

300gm soaked rice vermicelli
100gm shredded pumpkin (I replaced with shredded carrot)
40gm dried shrimps (I forgot to put but still taste good)
100gm shredded bacon
100gm beansprouts (I did not put as my kids doesnt like this)
100gm shredded cabbages
1tsp chopped garlic

1tbsp light soy sauce
1tbsp oyster sauce
1tsp pepper
1tsp sesame oil

Method :
1. Blanch the rice vermicelli in the boiling water. (I just soaked in the normal water until it soft). Dish out, drain well and keep aside.

2. Heat up 2tbsp oil in the hot wok, saute chopped garlic until fragrant. Add in shredded pumpkin, dried shrimps, bacon, cabbages and beansprouts, stri-fry briskly until aromatic.

3. Add in rice vermicelli and seasoning, stirring constantly over high heat until well combined. Dish up and serve hot.

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