Ingredients : Rice Vermicelli (Bihun), Black Soya Sauce, Light Soya Sauce, Sesame Oil, Vegetable Oil, water (or vegetarian stock) Salt, Corn Flour (or Tapioca Flour), Eggs(optional), Carrot, Cabbage, Shallots and spring onion(optional).
1) Soak 300gms of Rice Vermicelli in water until it is soft
2) Shallots – 5 pcs, sliced and fried until golden brown. Put aside, for garnishing.
3) Heat up 1 table spoon of vegetable oil in wok
Mix rice vermicelli with ½ teaspoon of dark soya sauce and 1 tablespoon of light soya sauce. Fry the rice vermicelli in the wok using high heat. Put the fried vermicelli aside.
4) Heat up 2 small bowl of water in wok. Add in 1 carrot(sliced), cabbage, 1 teaspoon of salt, 1/2 teaspoon of sesame oil, ½ teaspoon of dark soya sauce and 1 table spoon of light soya sauce. Mix 2 table spoon of corn flour with a little cold water and pour it in the soup to make it thick. Beat 1 egg and add it slowly into the boiling soup. Pour the soup on the rice vermicelli, garnish with the fried shallots and spring onion(optional). The dish is ready to be served.
Taste nice if eaten with pickled green chilies and bird eye chilies.
Tips: Instead of using plain water for the soup you can also prepare vegetarian stock by boiling corn, soya bean and carrot with 3 bowls of water for 2 hours.
1) Soak 300gms of Rice Vermicelli in water until it is soft
2) Shallots – 5 pcs, sliced and fried until golden brown. Put aside, for garnishing.
3) Heat up 1 table spoon of vegetable oil in wok
Mix rice vermicelli with ½ teaspoon of dark soya sauce and 1 tablespoon of light soya sauce. Fry the rice vermicelli in the wok using high heat. Put the fried vermicelli aside.
4) Heat up 2 small bowl of water in wok. Add in 1 carrot(sliced), cabbage, 1 teaspoon of salt, 1/2 teaspoon of sesame oil, ½ teaspoon of dark soya sauce and 1 table spoon of light soya sauce. Mix 2 table spoon of corn flour with a little cold water and pour it in the soup to make it thick. Beat 1 egg and add it slowly into the boiling soup. Pour the soup on the rice vermicelli, garnish with the fried shallots and spring onion(optional). The dish is ready to be served.
Taste nice if eaten with pickled green chilies and bird eye chilies.
Tips: Instead of using plain water for the soup you can also prepare vegetarian stock by boiling corn, soya bean and carrot with 3 bowls of water for 2 hours.
1 comment:
Pizza can use microwave but I am not familiar with microwave cooking. Use to defrost and heat up food only lah.....haven't mastered using it!
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