Hi all! Sorry for missing in action again. It's no surprise as it was the exam season and thus being the mummy and worried as always, had to be studying with my kids. :P I guess most mummies does that nowadays. :( But today was her last paper and hooray! Away are the books and time to rest and relax! As my kids are watching "Alice In Wonderland" on TV now, I can happily blog away, haha!
I finally did a dish for this month's MFF featuring Sabah! I actually masaked this dish 3 days back but had to wait till today to post it. :P Anyways, this was a great simple homey dish that I highly recommend to any emakmies! Simple ingredients, simple to prep and masak and with such clear steps shown on Wendy's blog...you can't go wrong, really. Most importantly, it is delish!
Ingredients for Burnt Bottom Rice Vermicelli with Pork Gravy (Serves 2)
100gm rice vermicelli
3 eggs (beaten lightly and season with 1/2 tsp light sauce and dash of pepper)
1 shallot, chopped fine
1 garlic clove, chopped fine
150gm lean pork, sliced thinly
3 eggs (beaten lightly and season with 1/2 tsp light sauce and dash of pepper)
1 shallot, chopped fine
1 garlic clove, chopped fine
150gm lean pork, sliced thinly
Marinate for the pork:
1.5 tsp soy sauce
1/2 tsp sugar
1/4 tsp sesame oil
1 tsp corn starch
Gravy
3 tsp corn starch
1.5 cup water
1 tbsp oyster sauce
1.5 tsp soy sauce
1/2 tsp sugar
1/4 tsp sesame oil
1 tsp corn starch
Gravy
3 tsp corn starch
1.5 cup water
1 tbsp oyster sauce
1 tsp sugar
salt, soy sauce and pepper to taste
salt, soy sauce and pepper to taste
- Soak the rice vermicelli in warm water till soften, about 30 minutes.
- Marinate the pork slices for at least 20 minutes.
- Heat up the work and pour the egg into the work, making sure the fire is at medium low.
- Gently place the vermicelli in the center of the egg and let masak for another minute before flipping the whole egg and noodle so the vermicelli will be at the bottom.
- masak the vermicelli for at least 5 minutes and lift to see making sure it didn't burn. Once the vermicelli takes on some golden colour and crisp up a bit, dish out on a big bowl with the egg side up, set aside.
- Prepare the gravy, mixing everything together and making sure no lumps.
- Now add a little more oil, and heat at medium low. Add in garlic and shallots and masak till fragrant. Add in marinated masak slices and stir to all masaked.
- Add in the prepared gravy and masak till it thickens.
- Dish up the pork over the egg and scoop gravy and drizzle all over. Serve while still hot!
Doesn't this just look so homey and totally comforting to you? I am sure to make this again as my kids really enjoyed it. It is important you marinate the pork earlier so that it will be tender and soft.
I am happy to submit this to Malaysian Food Fest Sabah Month hosted by Mary Of a Pepper's Love
Okay, got to run folks, got a movie to catch! Watching Star Track "Into the Darkness" with hubs, haha! Have a great weekend all!
