This entry is part of the Merdeka Open House Celebration, with this year's theme entitled "Mee and My Malaysia", orgainzed by Babe In The City - KL.
This is another 'out-of-the-can' experience with fast-and-easy fix-it meal; your meal can be as simple as opening a can of whatumacallit and then complimenting it with rice or noodle. In this case, it's the rice vermicelli with canned Chinese-made braised pork belly. I use 2 small cans, which were on sale from my wholesaler friend. (You get to save quite a bit if you cut off the middleman.)
 | INGREDIENTS 2 Layers Vermicelli 2 Cans Kuo Rou 1 Wong Bok Choi ½ Carrot |  |
METHOD
| Soak the 2 pcs. vermicelli with tap water for 15 minutes until soften; it turns white. Drain off water. Mince the garlic. julienned the chillies and carrot. Cut the Wong Bok Choi (Chinese cabbage) into large chunks. |
Oil the wok thoroughly with 6 tbsp. oil on medium heat. Throw in half the portion of garlic; as they are about golden, toss in the dry vermicelli. Coat with the garlic oil. Then up the heat. Spread out and toss, bottom up.
Add a tablespoon of dark soy sauce and one light soy sauce. Use a thong or chopsticks to jiggle the vermicelli to evenly brown it. It should be done it about 3 minutes.
| Spread out the fried vermicelli onto a plate. If your wok is well greased, you don't have to wash it before making the meaty sauce; the vermicelli won't stick to the wok. |
| Fry minced garlic and julienned chillies with 4 tbsp. of oil on medium heat. |
Throw in the chopped Bok Choi, toss a few times to thoroughly coat with the garlic oil.
Next, put in the julienned carrot. Give it a few turns.
| Empty the 2 cans of the Kou Rou (braised pork belly). Mix well. |
| Lower the heat, cover and let it simmer for 5 minutes. Add a bit of water if you require more sauce. After the simmer, adjust the taste if necessary. |
| Thicken the sauce slightly with cornflour slurry. Scoop out and top the vermicelli. Garnish with scallions. |
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7 comments:
Looks delicious! How much is the canned meat? RM5 plus at Kim Tak near my house - small tin! Getting a bit too expensive. Luncheon meat is cheaper - RM4 something for a big tin!
got it for rm2 per small can from the wholesaler... near expiration date.
thanks kong kay for your entry! i feel like digging into one now, arrghh need to go have breakie oredi
thanks for the invite... have a nice weekend!
OMG.. this looks delicious !! I gonna try this soon..hmm.. hopefully i manage to find Kuo Rou here in Melbourne .. You have a great yummy blog here ;-)
great step-by-step instructions and good use of the canned braised pork.
I feel like adding braised tofu instead and keeping it vegetarian. would that affect the flavor much?
jin hooi: thanks... you've a great blog as well.
nate-n-annie: dunno about the tofu bit (braised with fermented yellow bean -tau-cheo- might help; that what the braised pork tastes like.
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