Saturday, 23 March 2013

Fried Rice Vermicelli with Shrimp and Squid



Fried Rice Vermicelli - this is just one of the many cooking styles we like for noodles.  My inspiration for this particular vermicelli dish was the Malaysian Fried Vermicelli we had in Malacca, Malaysia when we toured the place during last year's Chinese New Year.

I cooked this because Frederick planned to bring it for their lunch at work the following day, however, he had bouts of diarrhea after eating it that's why we decided to throw it away.  Well, he blamed it on the half-cooked vegetables I used.  This isn't the first time it happened.  I usually just blanch leafy vegetables or just half-cook vegetables.  And more often than not, either my husband or I or both of us will suffer from diarrhea.  I have learned from the staff at both Al-Ahli and Hamad Hospital that the common illness in Qatar is diarrhea caused by viruses like amoebiasis (scary isn't it)

May be this Country is not strict in food hygiene unlike in Singapore where they take food safety seriously.  Amoebiasis is alien unless you traveled outside of Singapore then they will consider that possibility.  Here in Qatar and in the Philippines, diarrhea caused by viruses and bacteria are a common occurrence.  So I have learned my lesson to not only fully cook the veggies I add in our dishes but to wash them more than 3 times.  We can't be too careful and trusting when it comes to food that we ingest, right?  When it comes to our safety and health, I don't want to compromise.  Safety when eating out?  Well, that is another story.






      FRIED RICE VERMICELLI WITH SHRIMP & SQUID

Ingredients:

Rice Vermicelli Noodles (UFC brand) - 454 g
Shrimps - 300 g.
Squids, sliced into rings (4" long) - 10 pcs
Carrots, sliced into strips - 2 medium
Cauliflower
Cabbage, diced - half head
Bell Pepper, sliced into strips - 1 large
Onions, diced - 1 large
Garlic, chopped - 7 cloves
Vegetable Oil - 6 tbsp
Sesame oil - 1 tbsp
Black Pepper Powder

Seasoning:

Soy Sauce (Datu Puti) - 1/2 c
Oyster Sauce - 1/4 c
Sweet Sauce - 1 tbsp
Water - 1 to 1 1/2 c depending on the noodles you are using
Magi Magic Sarap - 1 tsp
Knorr Shrimp Cubes - 2 pcs
Black Pepper Powder

Garnishing-  Fried onions:

Onions, diced thinly - 4 large
Vegetable Oil - 1 tbsp

Cooking Procedure:

1.  Soak the rice vermicelli for 30 to 45 minutes depending on the brand you are using.  For the UFC brand (Philippines made) we used, we have to soak it for 40 minutes.  Drain the noodles and set aside.
2.  While soaking the noodles, prepare the rest of the ingredients.


Garnishing-  Fried onions:
3.  Heat the oil in a pan then fry the onions until they turned brown and crisp.  Do not burn the onions as it will become bitter.
4.  Remove from the oil and set aside for later garnishing

Seasoning :
5. Mix all the ingredients for the seasoning and simmer for a few minutes.  Makes sure that the solid ingredients are well dissolved.  Set aside.

If you have a big wok that can contain all the ingredients proceed to Step A  otherwise go to Step B

Step A - using a big wok

1.  Heat the oils in a big wok under medium fire and saute the garlic then the onions.
2.  Stir in the squid and fry them until they changed in color.  Scoop the squids out and set aside.  This is to avoid over-cooking the squids otherwise they become rubbery.
3.  Stir in the shrimps and bell pepper and fry them for 2 minutes.  
4.  Add the rest of the vegetables.  Continue stirring.
5.  Toss in the noodles and stir fry them for 5 minutes.  Add more oil as needed.

I used chopsticks to do the stirring as I find it easier as compared to using a a frying laddle.  I need bigger chopsticks next time though.

6.  Pour the seasoning over the noodles and veggie and let it simmer until the noodles are cooked (soft but not soggy).  Add water a little at a time just to make sure the noodles are cooked and the liquids evaporated.
7.  Add in the cooked squid and stir fry for a minute or 2 more.  Sprinkle with more black pepper powder as desired

for the UFC rice vermicelli noodles that I used, I added a total of 1 1/2 cups of water.  First, I used 1 cup on the seasoning then later on sprinkled another 1/2 cup of water while stir frying the noodles.

Step B - using a small wok

1.  Heat the oils in a wok under medium fire and saute the garlic then the onions.
2.  Stir in the shrimp and fry them and fry them for 2 minutes.
3.  Toss in the noodles and stir fry them for 5 minutes.  Add more oil as needed.
4.  Pour the seasoning over the noodles and let it simmer until the noodles are cooked (soft but not soggy).

Add water a little at a time just to make sure the noodles are cooked and the liquids evaporated.

5. In a separate wok/pan, where you fried the onions for garnishing, heat the oil used to fry the onions and stir in the squid and bell-pepper and stir-fry them for a minute.

6. Add the rest of the vegetables and stir-fry them until they are cooked (the veggies softened specially the cauliflower).  Sprinkle with black pepper powder if you like.
7.  In a big serving dish/tray combine the cooked noodles and veggies well before serving.

 © myFresha-licious  (23March2013)


1 comment:

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