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Saturday, April 30th, 2011

Vesak Recipe: Fried Meehoon

By
Fried-meehoon/ http://pureglutton.com

Editor’s note: On Vesak, it is prohibited to kill any being, so everyone eats vegetarian. Here’s a recipe from Malaysia that is popular on Vesak. This author’s food blog, Pure Glutton, is guaranteed to make your tummy rumble with its pics!

Fried Meehoon (vegetarian version)

Ingredients:

300g/1.5 cups meehoon (dried rice vermicelli)
150g/1 cup beansprouts
150g/1 cup shredded carrots
150g/1 cup mustard leaves (sawi)
1 tbsp chopped garlic
2 tbsp vegetarian oyster sauce
1 tbsp soya sauce
1/2 tsp salt
2 tbsp cooking oil
200ml/over 3/4 cup (but under 1 cup) of water

Instructions:

1. Soak the dry meehoon in water for 30 minutes to soften. Drain off water.

2. Heat up 1 tsp of the cooking oil in a frying pan or wok. Toss in the bean sprouts and sauté for 1-2 minutes. Dish them up and leave aside.

3. Heat up the rest of the cooking oil, sauté the garlic till fragrant.

4. Add in the carrots and mustard leaves and sauté for another minute.

5. Add in oyster sauce, soya sauce, salt and water.

6. Put in the soaked meehoon, cover pan and cook for 2-3 minutes. Toss the meehoon to ensure all ingredients are well mixed. Once the sauce/gravy has been absorbed and the meehoon is softened, toss back in the sautéed bean sprouts and mix well.

7. Serve.

Notes & Modifications:

1. The reason why the bean sprouts were sautéed first and added in later when the meehoon is cooked is to ensure they retain their crunchiness.

2. As this is the vegetarian version, no meat is used. If you so desire, you can also use prawns and sliced meats (e.g., chicken, beef, pork) for added flavour and taste. Add in the meats just before you add in the vegetables (Step 4 above).

© 2011 – 2013, Chris Wan. All rights reserved.

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ABOUT THE AUTHOR


Chris loves anything to do with food, whether it’s eating or cooking! Back in her schooldays in Ipoh, Malaysia, her keen interest in food and cooking stemmed from cookery classes in her school’s “Home Science” syllabus. From the age of 12, she was already cycling to the wet market to buy stuff and could prepare simple meals for her family. Most of her culinary endeavours were a mish-mash of self-creativity, observations, research through cookbooks and the Internet and some baking/cake decorating classes. Her food blog “Pureglutton” was started in 2007 mainly to capture and record her eating adventures as well as share some of her favourite recipes. She lives in Kuala Lumpur and can be contacted at pureglutton@gmail.com.

Leave us a comment!

1 Comment
  1. CommentsF, Berkeley, California   |  Tuesday, 10 May 2011 at 6:44 pm

    This is a great recipe. I substituted Tofu Shirataki low carb angel hair pasta for the rice vermicelli and added shrimp. Very tasty!









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