Saturday, 28 January 2012

Nyonya Inspired Fried Vermicelli

Frederick's Nyonya Inspired Fried Vermicelli using Rice Vermicelli (Bihon)

The Husband and I went for a few days tour in Malacca, Malaysia exactly a week ago.  We still have  “Malacca hang-over” specially with the nostalgic food we have tasted in that historical part of Malaysia.

One of the dishes that we came to like is the fried bihun we had at a Muslim restaurant located inside the bus terminal in Sentral Melaka.  Since it’s a Muslim restaurant the noodle dish is of course free of lard and pork and contains only prawns and slices of squids (they call it sotong).  It was really so tasty that we have to buy another for take away.  The Husband promised to cook fried bihun or something  similar, when we get back to Singapore. So yesterday, he did cooked a similar fried noodle dish.





What I like about my husband is that he can whip up and copy a dish and come out with a dish that has almost if not exactly the same taste as the one he is copying.  That is by merely tasting and smelling a certain dish he wanted to copy, and of course checking the ingredients that are on the dish served.  I, on the other hand, am  still a bit conservative when it comes to cooking dishes specially those that are common, traditional, or popular.  I have to check several published recipes, from books or from the internet, before I come up with my very own recipe of a "similar" dish.  But I can also copy a dish by just smelling and tasting it, specially when pork is involved.   Sometimes I am successful in copying it or cooking my version of the same dish, but most of the times, I am not :-) so I prefer having a reference for a dish I want to copy just to make sure that I am doing it right :-)

Anyway, here is the Husband's delicious Malacca Nyonya inspired fried vermicelli.  We are not Muslims so I requested him to add some pork :-) this is the second time he's cooking this fried bihon. 




NYONYA INSPIRED FRIED VERMICELLI 
 (http://www.myfresha-licious.com)

Ingredients:

Rice Vermicelli - 400 g.
Shrimps (shell and head intact) - 20 pcs.
Pork, sliced - 250 g.
Squid, sliced into rings - 250 g.
Carrots, julienned - 1 medium
Cabbage, julienned - 100 g.
Bell Pepper, julienned - 1 medium 
Onion, diced - 1 medium
Garlic, crushed and chopped - 10 large cloves
Fried shallots - 6 tbsp
Salt - 3 tsp or to taste
Ground Pepper
Shrimp Cube - 2 pc
Sunflower oil or any vegetable oil - 3 to 5 tbsp

The Husband used bean vermicelli or sotanghon in Tagalog when he first experimented on this dish last Wednesday.  He used rice vermicelli in this recipe since we can't find any available bean vermicelli. I like the bean vermicelli more than the bihon because it is silkier and smoother.

The Husband's first fried vermicelli using Bean Vermicelli (Sotanghon), he used frozen peeled shrimps on this.  He didn't add squid too, only pork.

If you have mantika ng baboy or oil used in frying pork, better use that as it will make the dish a lot tastier.  Also, you can use frozen shrimps without the heads and shells, though the fresh ones it will make the dish more flavorful.

Cooking Procedure :


1. Soak the vermicelli for 30 minutes.  Drain and set aside.
2.  heat the oil in a wok and sauté the garlic.  Then add the sliced pork and pan fry both until they are almost roasted.  Add the onions, shallots, and shrimps and pan fry it until the shrimps turned brown and become aromatic.
3. Add the cabbage, bell pepper, and carrots.  Add more oil if necessary but no more than 1 tbsp. 
4.  Dissolve the shrimp cube in a tablespoonful of water and add it in.
5.  Immediately stir in the squids then the noodles.  Drizzle with salt and pepper to taste.
6.  Pan fry the vermicelli and the rest of the ingredients until the noodle is cooked.

Serve with lime or vinegar with chopped onions and hot chilies. The Husband added a drizzle of Tabasco to his plate of fried vermicelli for a fiery hot taste.   A cup of teh tarik or a freshly squeezed orange juice would be a good drink that come with it :-)

Note:  no nutritional value available at this time





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 © Fresha-licious (28January2012)

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