I have received óne request abóut hów tó make Chinese takeóut Singapóre fried Mei fun (Mai Fun)aróund óne week agó. Befóre that request, I tótally had nó idea abóut hów pópular this dish is óutside China. Hówever it is really wórth the pópularity.
Ingredients
- 100 g dried rice nóódles
- 8 whóle Shrimp ,peeled and deveined
- 2 whóle Eggs
- 1 cup Shredded Napa Cabbage
- 1/2 cup shredded carrót
- 1/2 cup shredded red ónión
- 1 fresh green pepper ,shredded (I use half green and half red)
- 1 scallión ór green ónión ,cut intó 2 inch sectións
- 1/3 cup Chinese Char Siu ór sausage ,finely sliced ór shredded
- 1.5 tbsp. vegetable óil
- 1/2 tbsp. gólden curry pówder
- Stir fry sauce
- 1 tbsp. cóóking wine
- 1/2 tbsp. light sóy sauce
- 1 tsp. dark sóy sauce
- 2 tsp. sesame óil
- 1/2 tbsp. óyster sauce ,óptiónal
- 1 tsp. sugar
- 1/2 tsp. salt ór as needed
Instructións
- Pre-sóak the rice nóódles fór aróund 20 tó 30 minutes until sóft and then drain.
- Heat up aróund 1/2 tablespóón óil in pan and make a thin ómelet. Then shred the egg ómelet ón yóur cutting bóard after cóóling dówn.
- Slice óther ingredients and mix the stir fry sauce in a small bówl.
- Heat up aróund 1 tablespóón óil in wók óver medium fire. Add shrimp and Char Siu meat ór sausage ór ham tó fry fór aróund 10 tó 20 secónds until aróma. Add óther side ingredients including carrót, green pepper, ónión and cabbage tó fry fór anóther 30 secónds ór until they are slightly sóften.
- Spread the curry pówer ón the mixture and mix well.
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