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.)
2 Layers Vermicelli
2 Cans Kuo Rou
1 Wong Bok Choi
|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.|
|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.|