Rice vermicelli

Rice Vermicelli which is commonly known as Beehoon or Bihun in Malaysia is one of the popular dish available in almost any food stalls, food courts, canteens of offices and schools, restaurants, hotels, and not to mention in most home kitchens. It can be cooked in many different ways and styles, from a simple Kolo Beehoon, which is a popular breakfast favourite of many, to stir-fried, either dry or with sauces and it is also deep-fried untill crispy to compliment some restaurant dishes. Who could ever imagine such a simple ingredient to work wonders in the kitchen??  Well, it really does!

(1)  Kolo Beehoon

What you need?

• 1 piece rice vermicelli (serves 2)
• some green leafy vegetable of your choice (washed, quick boil, drain)
• 1/2 cup mince pork
• 1 tbsp chopped garlic
• 1 1/2 tbsp oyster sauce
• 1/2 cup water
• some ready made cha siew (sliced)
• fried shallots and garlic oil
• crispy shallots and garlic (for topping)

Seasoning:

Light soy sauce

How to cook?

1. Boil water in a wok with a drizzle of oil, add in the rice vermicelli, stir and boil for few minutes till soft but not over-cooked, dish and drain on colander.
2. Add 1 tbsp oil in wok, saute chopped garlic until fragrant, then add in minced pork and fry till colour changes.
3. Add in water and oyster sauce, stir well to mix till cooked, dish into a bowl together with the sauce.

To serve:

1. Get ready two bowls.
2. Into each bowl put 1/2 tbsp fried shallots and garlic oil, add in 1/2 tsp light soy sauce, about a tbsp of the sauce from the minced pork, rice vermicelli and stir till well mixed.
3. Arrange the green vegetables, cha siew and minced pork over the rice vermicelli and top with fried shallots and garlic.  Serve!

(2)  Stir-fried rice vermicelli

Ingredients:

• 2 pieces rice vermicelli
• 1/2 red carrot (peeled and coarsely shredded)
• 1/2 cup prawns (shelled and deveined)
• 1/2 cup chicken breast (sliced)
• 1/4 round cabbage (shredded)
• 3 shallots (sliced)
• 5 pip garlic (chopped)
• 3 tbsp cooking oil
• enough water for cooking

Marinade:

1 tsp light soy sauce

1/2 tbsp corn flour

Seasoning:

• 4 tbsp light soy sauce
• 2 tbsp oyster sauce
• Dash of pepper
• Salt (to taste)

Methods:

1. Soak rice vermicelli in water until loosen and slightly soft, drain on colander.
2. Marinate sliced chicken breast with the marinade ingredients and set aside.
3. Add oil in wok, saute shallots and garlic in medium heat till fragrant, add chicken breast and stir-fry, then add prawns and quick stir.
4. Next add in the cabbage and carrot, quick stir, then add in rice vermicelli and give it a good stir and adding water gradually, at the same time drizzle in light soy sauce and oyster sauce while stirring.
5. Taste for correct seasoning and sprinkle with pepper when the dish is done.  Dish and serve.