Wednesday, May 29, 2013

Burnt Bottom Vermicelli with Seafood 海鲜焦底米粉

I'm so productive in kitchen this month...testing on new bakes and cooking :) Just when am trying to slow down my pace, thanks Wendy for linking me the blog article on Seafood Long Di Meehun aka 海鲜焦底米粉 hahaha...cannot resist the temptation so rush out this dish before MFF Sabah ended :)

Compare to the previous pork gravy version, I prefer this seafood burnt bottom vermicelli! Simply because I'm a seafood lover you can see that my bowl of vermicelli is piled up with lots of ingredients ^o^ Based on the previous recipe, I further improvise on the taste. This time round the gravy taste more rich, which I like, most likely attributed by the amount of seafood used :) 

Ohhhh school holidays is around the corner! Hopefully the kids will not drive me nuts in this one whole month and I can have more time to play around in the kitchen! ^0^

Recipe by Peng's Kitchen
Ingredient (2 adults + 2 kids servings)
  • 150gm rice vermicelli
  • 6 eggs
  • 4 cloves garlic, minced
  • 200gm sliced squid
  • 150gm prawn, shelled
  • 180gm chicken breast, sliced (can replaced with fish if u like)
  • 1 tsp light soy sauce
  • 1 tsp sesame oil
  • 1 tsp wine
  • pinch of salt
  • 1 tsp corn flour
  • 150gm baby choy sum
Gravy : mix well
  • 3 cups hot water 
  • 4 tsp oyster sauce
  • 5 tsp light soy sauce
  • 1 tsp dark soy sauce
  • 1 tsp salt
  • 1 tsp pepper
  • 2 tsp sugar
  • 1 tsp sesame oil
  • 5 tsp corn flour + 1 tbsp water

  1. Marinate chicken breast meat with light soy sauce, sesame oil, wine, salt & corn flour.
  2. Soak rice vermicelli in water until softened. Drain dry.
  3. Heat 2 tbsp oil in wok. Pour in beaten eggs (2 eggs at a time) and let the egg spread on its own. Put in a portion of drained rice vermicelli onto the egg and fry the egg until the base is golden.
  4. Flip the omelette and fry the other side with rice vermicelli until slightly charred. Dish up onto a deep serving dish, omelette side up.
  5. Put in 2 tbsp oil and saute garlic until fragrant. Add in chicken slices and stir fry until the meat is lightly browned.
  6. Add in squid and prawns and stir briefly on high heat till prawn turn slightly pink.
  7. Add in choy sum and toss evenly.
  8. Add gravy and bring to boil. Add cornstarch mixture and stir till gravy is thickened.
  9. Pour the seafood gravy over the omelette and serve.

I am submitting this to Malaysian Food Fest Sabah Month hosted by Mary Of a Pepper's Love

1 comment:

Unknown said...

good. i like this. yummy...

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