This used to be our common childhood meal when resources were limited - Pig's Trotters Bee Hoon. A can of stewed pig's trotters easily serve our family of 5; this was not a memory of misery but bliss :)
STEPS:
1. Soak the 400g of Vermicelli (20 mins) and Dried Shrimp (10 mins) in water separately.
2. Stir fried minced Garlic and Dried Shrimps (draining it from water) in hot Oil (4 Tbsp) till fragrances exude. In the process, adds dash of Light Soya Sauce.
3. Adds in 1 can Stewed Pig's Trotters (397g), followed by 1.5 can of Water.
4. Adds seasoning of Oyster sauce, Dark Soya Sauce, Salt and Pepper, as desired.
5. Cover Wok, till it boils then add the Vermicelli. Mixing well.
6. Cover Wok, lets it simmer and stir the Vermicelli from time to time (turn Fire low).
7. Adds in Green Vegetables below the fried Vermicelli, cover Wok.
8. Stir, adds on Chinese Yellow Noodle atop, cover Wok.
9. Stir well while preventing Vermicelli from getting charred.
Done. Get serve; for some greasing of your lips with the gooey sauce from the Pig's Trotters :) I think i've mastered the art of frying Bee Hoon somewhat, Ha.
Still, the strategic skill of stir-frying and turning the Vermicelli about without getting it burnt takes more practice to perfect.
STEPS:1. Soak the 400g of Vermicelli (20 mins) and Dried Shrimp (10 mins) in water separately.
2. Stir fried minced Garlic and Dried Shrimps (draining it from water) in hot Oil (4 Tbsp) till fragrances exude. In the process, adds dash of Light Soya Sauce.
3. Adds in 1 can Stewed Pig's Trotters (397g), followed by 1.5 can of Water.
4. Adds seasoning of Oyster sauce, Dark Soya Sauce, Salt and Pepper, as desired.
5. Cover Wok, till it boils then add the Vermicelli. Mixing well.
6. Cover Wok, lets it simmer and stir the Vermicelli from time to time (turn Fire low).
7. Adds in Green Vegetables below the fried Vermicelli, cover Wok.
8. Stir, adds on Chinese Yellow Noodle atop, cover Wok.
9. Stir well while preventing Vermicelli from getting charred.
Done. Get serve; for some greasing of your lips with the gooey sauce from the Pig's Trotters :) I think i've mastered the art of frying Bee Hoon somewhat, Ha.
Still, the strategic skill of stir-frying and turning the Vermicelli about without getting it burnt takes more practice to perfect.
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