Friday, September 16, 2016

Hong Kong Style Pan Fried Vermicelli In Gravy 香港式米粉


I tried this dish at least 3 times somewhere at a road side stall around Kahang, Johor. It was actually cooked by a Vietnamese lady whom married to the local guy. I have fallen in love with it eversince my first bite..... wakaka.... So finally, I decided to replicate it and this is my first attempt. Not bad at all ! My only comment is I need more gravy. Otherwise, it is perfect !

Ingredients :
4 pcs  rice vermicelli (preferably individual packing)
Cooking oil for frying

Method :  soak rice vermicelli for 3 minutes or just about to turn soft then drain (depends on thickness). Preheat frying pan with 3 tablespoon cooking oil then pan fry soaked vermicelli till brown & crispy. Add in cooking oil after each cooking.

Ingredients for prawns gravy :
3 cups  water
10 pcs  fresh water prawns, trimmed
1 small fish cake, cut small (optional)
salt & pepper to taste (I used 1/3 tspn salt)
1/3 tspn  vegetables granules
1 egg, roughly beaten
2 TB  chopped garlic
some Chinese cabbaage, cut small (as desired)
*thickening : 3 TB  water mixed with 1 TB  tapioca starch

Method :
(1) preheat frying pan or wok with 3 TB cooking oil, then stir in garlic and saute till fragrant (lightly brown).
(2) add in prawns & any other meat, cook till the prawns turned red.
(3) now, add in water, salt & pepper and vegetables granules, and bring it to boil over high heat.
(4) finally, stir in cabbage & thickening, let to cook for about a minute over medium heat or till the gravy became slightly thicken.
(5) off the heat, add in egg and let to stand for 2 minutes before stirring the gravy.
(6) now, pour gravy over to the serving plate with fried vermicelli and serve hot.

Of course, you need to cut the fried vermicelli into bite size, which is preferably !

It's best to serve these fried vermicelli immediately after adding in the boiling hot gravy cause the soup will be soaked up by the vermicelli very fast.  I have to say this is quite an addictive dish.  I will definitely make another batch soon. Just can't get enough of it ! >o< Hope you guys will love it too.

2 comments:

Angie Schneider said...

My mouth is watering terribly, Kristy. Crisp vermicelli and rich gravy...just heavenly together.

jen said...

Is this not cantonese style bihun? Like cantonese koaytiau but use bihun instead?

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