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Monday, December 17, 2012

Steamed Rice Vermicelli with Chinese Sausage

I had this recipe for quite a while.  Such a simple noodle recipe that does not require frying.  Will it be good?  But it reminds me of the days when we were quite young and the family isn't well off. We used to have blanched rice vermicelli [beehoon] toss with a spoonful of light soy sauce and some crispy pork fats with the oil for lunch.   This is quite similar but with more ingredients.    I  prepared the noodles earlier then steamed  it with the extra ingredients before serving.

Ingredients
[serves 2]
200 gm fine beehoon [rice vermicelli]
1 Chinese sausage - remove the wrap and cut thin slices *
some spring onions - cut strips or chopped
1 red chilli - cut strips or chopped or cut red small chilli

Seasoning - combine together
1 tbsp sesame oil
1 -2 tbsp soy sauce
1 tbsp oyster sauce
1 tsp sugar
1 tsp chicken stock granules
a dash of pepper
  1. Boil a pot of water to blanch beehoon.  Drain dry on a colander.
  2. Combine seasoning ingredients in a steaming plate.  Toss well with blanched noodles.
  3. Top with sliced Chinese sausage.
  4. Steam over high heat for 8-10 minutes.
  5. Transfer to serving dish with some blanched vegetables [optional], garnish with spring onions and chilli.
  6. Serve immediately.



Notes *
You can replace Chinese sausage with marinated lean pork meat [cut into thin strips] or any seafood of your choice. 

2 comments:

Phong Hong said...

Kimmy, this is a good idea! Steaming instead of frying save a lot of hassle. I must try it!

Kimmy said...

Hi Phong Hong, you can also prepare all the marinating earlier. Just need to steam before serving. No cleaning to do until after meal only...lazy leh?

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