Thursday 25 October 2012

Pumpkin rice vermicelli 南瓜米粉

Serving  : 2 adults

100g dry rice vermicelli, soaked
2 fresh shiitake mushrooms, sliced & toasted
1x2cm wedge pumpkin, julienned
1x4cm carrot, julienned 
2 leaves cabbage, julienned
1 tbsp dry shrimp
4 cloves garlic, chopped
1/2 big onion, chopped
100ml water
1 tbsp light soya sauce
1 tsp sugar
1/2 tsp salt
Dash of pepper
Dash of seasoning powder

1. Soak rice vermicelli in cold water.

Soak the rice vermicelli in cold water.

2. Clean and slice shiitake mushrooms, grill in toaster using high heat for 5 minutes.
If you are using dry mushroom, you may skip this step. Cut the soaked mushroom into slices, and add to step (3) together with the garlic and dry shrimps.
Sliced the shiitake mushrooms and grill
in toaster in high heat.

3. Heat 1 tbsp of olive oil in non-stick pot. Stir-fry garlic and shrimp till fragrant, then pour in chopped onion. When the onion soften, add in the carrot and pumpkin. When the carrot and pumpkin have softened, add in the toasted fresh mushroom and water.

Stir-fry the garlic and dry shrimps till fragrant.

Stir-fry the carrot and pumpkins till soft.

Add in the water and mushroom when
the carrot and pumpkin softened.

4. When the gravy starts to boil, add in the light soya sauce, sugar, salt, pepper and seasoning powder. Turn the heat down.  When the gravy begins to boil again, stir in the soaked rice vermicelli and mix well.  Turn off the heat after 2 minutes. Let the remaining heat simmer the rice vermicelli to cook.
Do not boil the rice vermicelli as it will become soggy.

When the gravy begins to boil, add in the
rice vermicelli.

5. When the rice vermicelli soaked up all the gravy, the cooking is done.
Serve the dish warm :)
The pumpkin rice vermicelli is done.

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