Wednesday, August 27, 2008

MERDEKA OPEN HOUSE 2008: FRIED BEEHOON (VERMICELLI) WITH KOU ROU & CABBAGE


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

3 Cloves Garlic

5 Medium Chillies

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.


7 comments:

suituapui said...

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!

Kong-Kay said...

got it for rm2 per small can from the wholesaler... near expiration date.

babe_kl said...

thanks kong kay for your entry! i feel like digging into one now, arrghh need to go have breakie oredi

Kong-Kay said...

thanks for the invite... have a nice weekend!

Jin Hooi said...

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 ;-)

Nate-n-Annie said...

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?

Kong-Kay said...

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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