炒米粉

This is just going to be a simple post on my latest cooking project.
Yes, I understand that the above-mentioned dish is seen practically everywhere in Singapore. From your neighbourhood hawker centres to home-catered buffet. But have you tried cooking it before? Its really hard to get the texture right!
My mum has always been very picky about the chewiness of beehoon, she absolutely hates it when it still has that crunchiness left over from not boiling it well. So, it was with great delight 2 Sundays ago when I whipped up a simple dish of Fried Beehoon and got her approval. (by the way, no complaints whatsoever equates to approval) Dad kept repeating “did you really cook this? serious? i don’t believe this” in between mouthfuls of beehoon. I didn’t know whether to feel flattered by his sudden praises or upset at his sudden realization that yes, his daughter does know a thing or two in the kitchen. hmm.
Anyways, promised this would be short (i aim to be less rambly..). so here’s the recipe (modified from Jimmy Chua’s cookbook – the one that i have been quoting the past few times).
ps. sorry the photos don’t look as appetizing as it should be 😉
炒米粉
Serves 5
Ingredients A:
1 pack Rice Vermicelli (my mum swears by Chilli brand. i have no idea why)
3 eggs (beaten)
2 tbsps chopped garlic
Ingredients B:
50 g shelled prawns
100 g charsiew ( i used sliced lean pork instead)
50 g ben sprouts ( i substitued this with Chye sim)
1/2 carrot (cut thinly)
1/2 onion (sliced thinly)
Ingredients C:
2 Red chillies (shredded)
2 Spring onions (cut into little 5 cm sections)
Seasoning:
500ml stock ( i used water, turned out fine)
2 tbsp oyster sauce
2 tbsp light soy sauce
2 tbsp dark soy sauce
1 tbsp sesame oil
1 tsp sugar
pinch of pepper

Steps:
1. Blanch the vermicelli in hot water for a minute, drain it and set aside
2. Fry the garlic in oil till fragrant
3. Add eggs and ingredients B. Keep stirring and flipping it so the eggs can break up
4. Add seasoning and bring it to boil
5. Add rice vermicelli and stir fry till the sauce thickens and turns dry. Give it a taste and see whether you need to add anymore sauces
6. Sprinkle your garnishes (C) on top. Serve! 🙂
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3 thoughts on “炒米粉

  1. Hi Valee, this is a great blog you have.. I really like the photos you take, looks very nice!About the recipe, it looks great! I don't think I've had something like this before, so I'd like to try it out. I have all the ingredients, so I should be good to go! :0)Again, wonderful blog!

  2. Hey Mr Rice Palette,Thanks for visting this humble blog of mine. glad you enjoy the recipes and photos=)nice blog going on there too. love the fonts for each title. how do you do that!

  3. Hi Valee, thanks for the kind words :)The font-choosing was quite the journey lol. I just looked online for sample fonts, and linked them using CSS. Not sure how it works using blogger though.Continue posting great recipes! 🙂

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