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.

Recipe:

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

Seasoning:

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.

Fried Meehoon with AMC pot

As I was busy making mooncake this afternoon. I used AMC pot to fried meehoon for lunch and dinner. Quick and easy, just dump all the ingredients into the AMC pot and covered. 

Homemade Pan Mee

When i was small my mum used to call me loudly after she knead a Pan Mee dough from the kitchen. I will helped out to roll a dough into tiny pieces and soak into the water. My mum never used the machine to cut the noodles. Her traditional way will be soaked the tiny dough for 5 minutes, then pull it longer like a noodle. The dough that soak into the water to make the noodle soften.

My daugh asked me to cook Pan Mee for her dinner tonight. Actually I planned to cook rice since she requested for pan mee and i feel like eating too so i prepared in a last minute. I gave one bowl to my neighbour. She returned the bowl after 20mins. I guessed she might be hungry :oP. She said the soup was tasty.

Dough:

170ml water

1tbsp oil

1/2 tsp salt

300gm plain flour

Method:

1. I used breadmaker to knead dough. 

2. Roll the dough into tiny pieces as shown in the picture and soak into the water for about 5mins or till soft.

3. Take a tiny dough to pull it gently and thin like a noodle size. Make sure not too hard as there will be a hole on the noodle.

4. Put the noodles into boiling soup on low heat as you need time to tear more noodles.

5. Add spinach follow by seasoning. 

6. Garnish with fried onion, some onion oil and fried anchovies. Ready to serve

Ingredients for soup:

Small bunch of anchovies (for soup)

4-5 slices ginger

500ml water

Pork ball or slice pork (Depends on individual desire)

Spinach

Seasoning:

Salt, sesame oil, pepper. (I didnt do the measurement, it depends on individual taste)

Small onion and extra anchovies.(For garnishing)

Method:

1. Rinse anchovies, drain and put aside to prepare soup.

2. Heat oil in a pan. Fry onion and anchovies until golden brown. Reserve onion oil. 

3. Heat oil in a another pot/wok. Fry ginger and anchovies together for awhile then add water for boiling.

2. Discard the anchovies after boiled.