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Stir-fry Vermicelli à la Peranakan

Stir-fry Vermicelli à la Peranakan

Ingredients A

  • 300 g ecoBrown’s Vermicelli (dry weight)
  • 45 g cooking oil
  • 90 g thinly sliced red onion
  • 45 g chopped garlic
  • 40 g dried prawns (rinsed and roughly diced)
  • 20 g bean paste
  • 60 g blended chili paste
  • 45 g sweetened chili sauce
  • 100 g chicken breast meat, sliced
  • 1 tsp salt
  • 1 tsp sugar
  • 1 tsp chicken stock powder
  • 90 g carrot, julienned
  • 100 g white cabbage, julienned
  • 2 sprigs coriander
  • 1 tbsp fried shallots
  • 2 key limes
  • 1 tsp ginger torch, grated

Method

  • Soak vermicelli in cold water for 20 minutes to soften. Discard water, and keep vermicelli aside.
  • Heat up a pan over medium heat, add oil and sauté onion and garlic till fragrant.
  • Add in dried prawns and cook until the prawns turn golden. Turn down the heat and add in bean paste and cook for another 3 – 5 minutes.
  • Next, add in blended chili paste and sweetened chili sauce and cook for another 2 minutes. Once the sauce is slightly thickened, add in chicken breast meat and cook for another 2 minutes. Add in salt, sugar and chicken stock powder.
  • Add in carrot and white cabbage, and then follow by vermicelli.
  • Lightly toss the vermicelli around the pan to mix well with the rest of the ingredients.
  • Cook for another 2 – 3 minutes. Serve.