Saturday, November 20, 2010

Minced Pork with Vermicelli Omelette Soup

This is a common dish which my mother often served at the dining table! Think is a typical Teochew style cooking. Never learn this dish from my mother, just base on my memory of the taste and come out with this dish :) This soup based dish is best to cook with some coriander but my hubby hate them so I omitted and replace with spring onion.

  • 230gm minced pork
  • 6 eggs, lightly beaten
  • 110gm vermicelli (冬粉)
  • 2 tsp light soya sauce
  • 1/2 tsp salt
  • 1/2 tsp pepper
  • 1 tsp sesame oil
  • 1500ml stock
  • 40gm preserved vegetables (冬菜)
  • coriander or spring onion
  1. Soak vermicelli till softened. Roughly cut.
  2. Marinate minced pork with soya sauce, salt, pepper & sesame oil for 10mins.
  3. Rinse preserve vegetables thoroughly.
  4. Combine beaten eggs and minced pork and mix evenly. Stir in vermicelli.
  5. Heat up 2 tbsp oil in pan. Pour in egg mixture and pan fried till golden brown on both sides. Cut the omelette into 8-10 pcs.
  6. Bring stock to boil. Add preserved vegetable and boil for a min. Add the fried omelette and simmer for 2 mins. Adjust taste and stir in coriander before turning off heat.

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