Sunday, 5 January 2014

Stir-fried Vermicelli With Anchovies 米粉炒江鱼仔

Stir-fried Vermicelli With Anchovies 米粉炒江鱼仔

Recipe source :  Doris Choo of Sumptuous Flavours

We had this stir-fried white vermicelli or beehoon for Sunday brunch. Today , being a rest day, we woke up very late. Past the hours for breakfast and too early for lunch. Still bleary eyed, I rummaged through the refrigerator and decided to fry some beehoon for the family. No recipes actually. I just put everything together and the end result was reasonably delectable. In fact, this was better than good!

Hence, I decided to have these simple ingredients documented and share this.


200g vermicelli or beehoon, soaked till soft and drained
350g choy sum, cut into sections of 2cm
50g anchovies (ikan bilis in Malay)
4 red chilli padi (bird's eye chillies)
4 pips garlic, minced
4 tbsp cooking oil
1 tsp salt
1/2 tsp chicken stock granules
1 rice bowl water

Cut bird's eye chillies


1.  Heat wok.Add cooking oil and heat until hot.
2.. Add minced garlic and anchovies and stir-fry until fragrant, about 2 minutes.
3.  Add choy sum and chillies and continue to fry for another 2 minutes.
4.  Add water, salt and chicken stock granules.
5.  Let it come to a boil and cook for 2 minutes.
6.  Add soaked vermicelli and keep stirring all the time to prevent the vermicelli from sticking to the bottom of the wok.
7.  Fry until dry.
8.  Dish up and serve hot.

Slightly hot. Simple home-cooked fare 

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