Singapore May Fun - 星洲米粉
fried rice vermicelli
90 gr dried rice vermicelli (mihun)
50 gr Char Siu
3 cloves of garlic
1 tbsp yellow curry powder
100 gr bean sprouts
1 small red onion
1/2 red bell pepper
1 spring onion
2 tbsp oil
1/2 tbsp light soy sauce
1/2 tbsp oyster sauce
1/2 tbsp Shaoxing rice wine
1/2 tsp sesame oil
1/4 tsp salt
1/2 tsp palm sugar
1/2 lime, juice
1 tbsp water
Soak the mihun in hot water for 2 minutes. Then drain it and cut it into pieces. Mix the ingredients for the sauce together well. Cut the Char Siu into slices. Beat the eggs. Finely chop the garlic. Peel and clean the shrimp. Cut the onion into thin strips. Cut the spring onion and bell pepper into thin strips.
Heat 1 tbsp oil in a pan until it starts to smoke. Then add the eggs and fry it scrambled and scoop it out and set aside. Then add the prawns and fry until they change color and add it to the egg.
Then add the remaining oil and fry the garlic and curry powder over low heat for 20-30 seconds. Then mix in the minhun and fry while stirring until the mihun has turned yellow.
Then add the char siu, bean sprouts, onion and pepper and fry over medium heat while stirring until the vegetables are al dente.
Then add the eggs, shrimp, sauce and spring onion, mix well and serve.
- Tumis Selada Air - stir fry of watercress with quail eggs
- Singkong kuwa ebi - cassava leaves
- Telor Bumbu Kacang - Eggs in a peanut sauce
- Bakso Goreng Soun Jamur - fried balls with soun and mushrooms
- Ayam Kluyuk - chicken in tomato sauce
- Terik Tempe Tahu - tempe and tahu stewed in spicy coconut milk