Saturday, December 17, 2011

Cantonese fried beehoon (vermicelli)

 I have eaten this dish many times outside as it provides a balanced meal on a plate, and of course it is pretty delicious too. The only bad thing about this dish is you have to deep fry the vermicelli. Well, today, I decided to try my hand in preparing this dish for the first time and I must say I am quite satisfied with it.  I didn't add the flat noodles (kuey tiao)  as is often added to this dish as I do not have any at home. 

This is quite easy to prepare, just need to cook the sauce, then fry the vermicelli and it is ready to eat.

The ingredients:-
(enough to serve 3)

250g Vermicelli, soak till softened
2 cloves garlic, chopped
A few slices of ginger
100g meat balls, quartered
100g lean meat, lightly seasoned with salt and pepper
1 small carrot, sliced
 1 stalk of celery, sliced
1 egg
1 tablespoon of corn starch mixed with 1 tablespoon of water
2 cups water


While the vermicelli is soaking, start preparing the ingredients for the sauce.
In a saucepan, put 3 tablespoons of oil and fry garlic till fragrant. Add the pork and stir fry till opague, then add the meat balls and the vegetables and ginger. Stir a couple of minutes, add water, bring to boil and then lower heat to simmer. Season with salt to taste. When the vermicelli is ready, add the corn flour mixture to thicken the sauce, followed by the egg and stir quickly to mix. Sauce is now ready.

While the sauce is simmering, heat up enough oil in a deep sauce pan till smoking hot.  Take a portion of the vermicelli, shake of as much water as you can and quickly put into the oil to deep fry. When it is golden, take it out and drain on kitchen towel before putting on a plate. Repeat with another batch of vermicelli.

Serve by putting a portion of the vermicelli on a plate and then add the sauce on the top. Serve immediately.

 Frying vermicelli in hot oil
 Drain on kitchen towel before plating.
 Add the sauce and serve immediately:)


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