I’ve been soooo slow in my blog postings recently despite the fact that I still have a couple of recipes on hand to post… Mainly due to the year end lazy bug getting into me and also for the fact that I’ve been clearing a whole year worth of annual leave in this last 2 months of the year that rendered me all the laziness. LOL. But I really enjoyed the peace and all the nothing-to-do time during the leave period now even though I’m unable to travel. It kinds of calm me down and allow me to simply chuck everything aside and just focus on a good bout of rest whilst emptying the brains and mind at the same time. Hope it has been the same for you too.
Coming back to this dish, it has been on my mind for a good period of time to try out this recipe but was held back simply because of a single ingredient which I do not usually have on hand, and that is tomato sauce. Because I don’t usually take tomato sauce as a dipping sauce by itself, so I thought it would be rather wasteful to buy a whole bottle of it just to satisfy this dish. But nevertheless, I bought a small bottle then because my heart is dying to cook Singapore Style Fried Beehoon at home !
And glad to say there was no regrets ! Although I am still having 90% of the tomato sauce sitting around, but I guess I can still use it for other purposes like a sweet and sour dish soon. This Singapore Style Fried Vermicelli is really tasty and I love the bout of sweet and savouriness that comes along with it. Notwithstanding the fact that I enjoyed all kinds of fried vermicelli from economical fried beehoon, to vegetarian to pork legs vermicelli, still the Singapore style never fails to impress.
Singapore Style Fried Vermicelli 星洲米粉Course: MainCuisine: ChineseDifficulty: Easy
2 servings of vermicelli (soak in water for 10-15 mins till softened)
5-6 pcs of prawns
One piece of char siew, diced
2 eggs, beaten and lightly season with some salt and pepper
2-3 pcs spring onions, cut into sections
2 tsp minced garlic
3 tbsp cooking oil
2 tbsp tomato sauce
1 tbsp chilli sauce
1 tbsp oyster
1 tsp light soya sauce
1 tsp dark soya sauce
1 tsp sesame oil
Pinch of pepper
- Heat up 1 tbsp of cooking oil and cook egg into omelette. Cut the egg into thin shreds.
- Heat up balance cooking oil and saute garlic until fragrant. Move garlic to one side of pan and add prawns.
- Panfry prawns until almost cooked. Then remove and set aside.
- Add in white parts of spring onions and stir fry briefly. Add in seasoning and vermicelli and mix well.
- When seasoning almost dry, add in char siew and beansprouts.
- Stir fry until beansprouts are cooked and add in green parts of spring onion, prawns and egg omelette. When spring onions softened, off flame and serve hot immediately.