Invited by our New Zealander friend Kelvin and having recently just cooked up something after some time, decided to contribute to his blog.
This dish was inspire by my wife. It is actually called Fried Beehoon in Malaysia - beehoon as in Hokkien or called Fujian dialect for vermicelli.
Here's what you need
Vermicelli - dried - about 100 gm - soaked in cold water till soft. Or you can use hot water and then rinsed off with cold water. Drain
Bean paste - 50 gm - minced
Black Mushroom - 50 gm - soaked till soft and julienne
Meat - i uses chicken - 50 gm thin slices
Chilli - 1 piece or number - chopped
Garlic - 2 cloves - chopped.
Oyster Sauce
Dark Soy Sauce
Sugar ( optional )
Oil
Water
In a hot wok, pour a little oil from the side. Once hot, sauteed the bean paste till fragrant. Add in the black mushroom, meat, chilli, garlic and sauteed for a few seconds. Dump in some oyster sauce and dark soy sauce to your taste. Add some water and bring to a boil. Lower heat. Pour in the vermicelli and stir with a chopstick or tong till well mixed with the sauce like liquid.
Served hot.
I actually did flambe with a little Shao Xing Rice Wine. Its optional though. You can also served this with some julienne chilli and some fresh coriander leaves.
Cheers !
