Friday, May 17, 2013

Burnt Bottom Rice Vermicelli with Pork Gravy (MFF featuring Sabah)

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 cooked 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 mommies! Simple ingredients, simple to prep and cook and with such clear steps shown on Wendy's 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
Marinate for the pork:
1.5 tsp soy sauce
1/2 tsp sugar
1/4 tsp sesame oil
1 tsp corn starch

3 tsp corn starch
1.5 cup water
1 tbsp oyster sauce
1 tsp sugar
salt, soy sauce and pepper to taste
  • Blanch the rice vermicelli in boiling water for a couple minutes. Rinse and set aside for use later.
  • 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 cook for another minute before flipping the whole egg and noodle so the vermicelli will be at the bottom.
  • Cook 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 cook till fragrant. Add in marinated cook slices and stir to all cooked. 
  • Add in the prepared gravy and cook 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.

A picture to show you how yummy it is inside where the vermicelli soaked up all that awesome gravy, haha! Go now, go make a bowl for yourself my can't go wrong with this. :)

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! 


ann low said...

WOW! This rice vermicelli looks so delicious. My hubby will sure very happy if I cook this for him. Thanks for sharing, Bee :)

WendyinKK said...

thanks for trying it out and enjoying the beehoon.
Sadly there's no vege in the noodle...but next time, not for the event, just add la!

Unknown said...

It looks yummy. Will try it out. Have a great weekend too :)

Mary Chey said...

Looks awesome & a MUST to try this dish! Thanks for your support in MFF SABAH.

Angie's Recipes said...

This is something I haven't tried yet...and I want to ASAP! Looks so good!

Cass @ 揾到食 said...


Baby Sumo said...

Very nice dish! So much gravy,I'm sure I would like it too.

Mich Piece of Cake said...

OH wow, so delicious! I was reading the recipe and I was looking to see if the bee hoon was very burnt, so its just a little browned ha ha... I

lena said...

i've seen a few making this too..i do like the sound of the crispy beehoon soaked in gravy ! school holidays can relax already soon :)

Chef and Sommelier said...

Hi Bee! So you can post more on your blog now that the exams are over!

But I agree with you Instagram is easier and addictive! :D

Passionate About Baking said...

This is interesting. But hor, how did you know what dish to prepare for what state huh?
The food looks really yummy, but will adding the vermicelli be messy and falls all over? You are very skillful, I don't know if I can make this without too much spreading of the vermicelli.
Thanks for sharing though!