Saturday, January 15, 2011

Fried Rice Vermicelli With Roast Pork

It seems to me that time simply passes by more quickly in this day and age. We still have the same amount of seconds in a minute, minutes in an hour, hours in a day, days in a week, weeks in a month and months in a year. But strangely, it feels like they all seemed to have been reduced in this fast paced, globalized world today. Everyday seems like a day with endless list of things to do and appointments and people to chase. At least this is what I've been feeling especially in the last few months. Thus, my absence from blogging. Too many happenings to mention here and I don't even know where to start. Well, I guess holding a busy job and rushing through mad traffic flow on every work day compounded such feeling. Not forgetting attending to errands and commitments on the home front too. I know there are millions of people out there who feel the way I do. With rushed days where mostly were survived on quick lunches in between meetings and dinners at the nearest, most convenient place on route home, a simple and quickly prepared meal at home can truly bring great delight and happiness. So, here today is a simple and very popular Asian quick meal loved and cooked by many - whether as a quick meal, a proper meal or even for a potluck party. No matter what meal setting may be, fried rice vermicelli is always a favorite for many.


200g rice vermicelli ('mai fun'; 'mi fern'), soaked in water for 20 mins then drained well
200g store-bought Chinese roast pork, sliced - 1cm thick
3-4 cloves garlic, chopped
1/2 inch ginger, chopped
1 carrot, shredded
8 dried Shiitake mushrooms, soaked in hot water till soft then sliced thinly
A handful bunch of Asian green veggie
3-4 tablespoons cooking oil
1 tbsp sesame seed oil
2 tbsp teriyaki sauce
3 tbsp light soy sauce
1 tsp dark (thick) soy sauce

Heat oil in a wok. Add in the garlic and ginger. Fry until brown and fragrant. Add in the roast pork, carrot, mushrooms. Stir for a few minutes. Add half cup water, soy sauces, teriyaki sauce. Cover with lid for 5 minutes. Add in the veggie and more water if it dries out. Bring to a boil again, then add in the rice vermicelli. Stir well to ensure the rice vermicelli is well coated with the sauce and ingredients. Add more light soy sauce if it's not salty enough. Add some water bit by bit if it's too dry. Keep stirring until rice vermicelli is soft and cooked to the bite. Serve hot on a plate garnished with sliced fresh chili and crispy fried shallots.

Happy cooking :D

petite nyonya


  1. So glad to see you blogging again! I've missed you :)
    It's hard to keep up a balance between work and home. What more to prepare a decent meal, to photographing it and blogging.. Although I'm not working yet but I do feel the very hectic life when I start uni again.
    Hope to hear from you more often :) !
    ...(and also hope you have some time for CNY cookie baking too!)

  2. It's so nice to see you pop in once in awhile! I was just thinking about you the other day, so this is really special. I do know how you feel. like you said it's not just the job it's the whole running a house and family, and being able to take a little time just to breathe. I have slimmed down my blogging quite a bit, and it's nice to know that they don't mind, just miss you.

    With that said, this is an awesome dish to come back with. My favorite, family meals on the table come and get it good food!

  3. This vermicelli sounds perfect for weekend lunch.

  4. hope things slow down for you a bit this looks wonderful adore meals like this

  5. Jos, great to see you around. Like everyone else.... missed you! Yes, time passes by so quickly that I don't even realize it. My girl is taking her SPM this year. See, what I mean! :o) Hope everything is well on your site. Take care & enjoy your day.
    Cheers, Kristy

  6. Would love to have a plate of this, and don't forget the chili padi with 'tor-you' and limau. Another plate please!

  7. this is my favourite one dish meal, looks so delicious.

  8. hope you'll find more time to relax and unwind. love this dish, esp with the roasted pork :)~

  9. I know what you mean, time does seem to go so fast. Its nice to have a lovely dinner like this to sit down to though, and shut out the rest of the world for a minute or two. Looks fabulous.
    *kisses* HH

  10. time flies I know! Simple and delicious one dish meal!

  11. I am having some rice vermicelli now ;-)) Yours looks so great!

  12. I love rice vermicelli, your looks delicious :-)

  13. This is a great recipe for bento too. :)

  14. Wish you and your family a Happy Lunar New Year, Gong Xi Fa Cai!

  15. What a tasty dish!! I love foods & dishes like this one!!


    Recently, I moved my blog to Come over & check me out! You must update your RSS though!

  16. wishing you and your family Happy CNY, gong xi fa cai!

  17. Looks very comforting and delicious. Would make a great lunch for me...mmm

  18. Gong Xi Fa Cai to you and your family. This dish is my favorite, can never have enough.

  19. How I agree! With the same amount of time, we just have more and more things to do :( ...sometimes, it even takes courage to stop and breath! :O

    I enjoy a good homey fried bee hoon anytime and I have not tried one with roasted pork. Yums!

    Happy Lunar New Year!

  20. Happy Rabbit year Jocelyn! So glad to hear from you! Thanks for popping over to my blog, so nice to know that you are still blog hoping to check us out, hahaha! Hope this new year will bring loads of good fortune and joyous moments to you & your family! *hugs*

  21. Hi, I've just discovered kitchen flavours, and now I've discovered you! I'm Malaccan too, and when I look at your postings of All Things Peranakan, I feel nostalgic for the nyonya food my mother used to cook. I didn't learn to cook like most good daughters would, and now regret it.Looks like I can always check in when I'm in need of help for some recipes.

  22. This is a great recipe. Thanks! Pretty easy to make, and tasty. I often make similar dishes. I will definitely try this one some times.

  23. Wow, so nice to have a home grown tomato plant. And that is a nice tart too.