Singapore Rice Vermicelli

 

Ingredients:

1 piece dried rice vermicelli (soaked and drained)

For the sauce:

1 1/2 tbsp. curry powder (I use watch brand)

1/4 tsp. ground white pepper

Dashes of chicken stock granules (to taste)

1/4 tsp. granulated sugar

3/4 tbsp. light soy sauce

For the egg:

1/2 tbsp. cooking oil

1 egg (beaten)

For the proteins:

1/2 tbsp. cooking oil

6-8 pieces prawns (shelled and deveined)

1 fish cake (sliced)

2 garlic cloves (peeled and chopped)

Pinch of chicken stock granules

Pinch of white pepper

For stir-frying:

1 tbsp. cooking oil

1/2 onion (peeled and thinly sliced)

1/2 carrot (peeled and cut into strips)

4 sprigs of chye sim (washed and cut into bite sizes - separate stems from leaves)

Dashes of water

Methods:

1. To stir-fry the egg, in a hot pan, add oil.  Pour in the egg and scrambled for about 30 seconds.  Scoop out into a plate and set aside.
2. To cook the protein, in the same pan, add oil, saute garlic, then add in the prawns and stir fry until the prawns turn pink. Add in the fish cake, season with chicken stock granules and pepper, and stir fry until well combined. Scoop out and set aside.
3. To cook everything together, in the same pan, add cooking oil. When the pan is hot, add in onion, carrot, stems of chye sim, rice vermicelli, curry powder, pepper, chicken stock granules and sugar.  Stir-fry over high heat until evenly distributed.  Then add in chye sim leaves, dashes of water and light soy sauce and continue to stir-fry until well combined. Taste for correct seasoning, add a bit more chicken stock granules as needed. Return the prawns and eggs.  Stir-fry for another 30 seconds.
4. Remove from heat into a serving dish and serve!

I adapted this recipe from 'cicili.tv' with some adjustment to suit my cooking preference.