I got to know about this noodle from my friend, Soo who came from Tawau.
And I quickly searched for an image to help me understand the noodle. See the picture here.
Then Soo, described to me how the taste and texture should be.
Rice noodles -can come with omelette or without. Both sides fried if without omelette. Plain, unseasoned.
Taste: No sweetness detected, not peppery, more on the savoury side.
Gravy texture: Slightly more diluted than Wat Dan Hor
Other thing to note: no vege, no spring onions, no specific chilli sauce, no ginger.
So, for those of you who had this noodle before..... I hope you can try out my recipe and let me know if its smiliar or not, hahaha.
But then again... different woks different chefs.... hard to get the exact taste right?
We just try our best.
Burnt Bottom Meehoon with Pork
by WendyinKK. with guidance from Soo
50gm rice vermicelli
1 shallot, sliced
1 garlic clove, minced
80gm pork slices (can use pork liver too)
Marinate pork with:
1 tsp soy sauce
pinch of sugar
few drops of sesame oil
1/2 tsp corn starch
2 tsp corn starch
1 cup water
1 tsp oyster sauce
salt, soy sauce and pepper to taste
1. Soak rice vermicelli in tap water until softened. Drain and drip dry
2. Mix gravy ingredients together.
3. Heat a wok on medium heat and beat the eggs. Put in 2 Tbsp of oil. Pour in the egg and let the egg spread on its own. Put drained rice vermicelli onto the egg and fry the egg until the base is golden.
4. Flip the omelette and fry the other side with rice vermicelli until it takes on some colour. Dish up onto a deep serving dish, omelette side up.
5. Put in 1 Tbsp of oil and saute shallots first, then garlic. Add in pork slices and stir fry until the meat is nicely seared then pour in the prepared gravy. Bring it to a boil. Add more starch+ water to adjust to the consistency you prefer and adjust the taste too, make it very slightly oversalted (because the rice noodles are not seasoned).
6. Pour the pork gravy onto the omelette.
Video on How to cook it. Didn't manage to finish ercording due to an incoming phone call, I recorded my videos with my phone :p
I am submitting this to Malaysian Food Fest Sabah Month hosted by Mary Of a Pepper's Love
I love your seasoned wok and spatula with no plastic handle!ReplyDelete
This is an interesting recipe. Bookmarking and thanks!
Look very interesting & unique. Must be good with the burn smell!ReplyDelete
Hi Wendy, I tried this and we quite like it, fast and easy. The tricky part is I used seafood and threw in some greens like the way i saw it on another foodie blog by a Sabahan. Can submit to MFF?ReplyDelete
Lite Home Bake,ReplyDelete
If the Sabahan says it's like that, then sure can.
Maybe there are a few places in Sabah that sells this.
Lite Home Bake,ReplyDelete
Is this the site?
Great to know that there are other versions of longdi meehoon
Thanks for the reply. Yes, that's the one :)ReplyDelete