RICE VERMICELLIN COOK IN GRAVY

Stir fry rice vermicellin,noodles or kueh tway is a common take away order for supper at restaurant or hawker centre. It not expensive and the prices vary for how many person you order.Usually this chu chow (stir fry) can be cook dry or cook in gravy  and they will give you some pickled green chilli. The green chilli pickled is easy to make and consumed it in an hour.use any seafood you like.

RICE VERMICELLIN COOK IN GRAVY

Ingredients;A
200g rice vermicellin ,soaked in water till soft,drain in colander
1 1/2 big bowl water (normal soup bowl)

Ingredients;B
100g lean pork or chicken
some small prawn ( shelled)
1 sotong/squid cut into ring shapes
2 fish cakes, sliced thinly

Seasoning;
1 tbsp saute chop garlic (together with garlic oil)
11/2 tsp chick stock granules
1 tsp salt (adjust to your saltiness)
1/2 tsp sugar
1/2 tbsp dark soy sauce
a pinch of pepper powder
2 stalk sawi/green mustard  vegetables (cut big section)

Thickening;
1 egg beaten
1 tbsp starch solution (mix 1 tbsp cornflour with 1 tbsp water)

Method;
1.Boiled water in ingredients A,add in all ingredients B,cooked until 50% done.
2.Add in seasoning to mix well,simmer for about 2 minutes
3.When the sauce boils slightly,add in the rice vermicellin bring to a boil,add in the thickening sauce 
   cook for a minutes,pour in the thickening to mix well .Eat it when hot or else  when cool the rice
   rice will absorb the gravy. Eat it with pickled green chilli.

For the pickled green chilli
some green chilli
enough rice vinegar to cover the amount of cut green chilli
1 tbsp light soy sauce
1 tbsp sugar

All mixed together can be consumed in  half an hour or more.Adjust the light soy sauce and sugar
to your taste.The rice vinegar must cover the green chilli.Make a small jar and kept in the fridge for lfew weeks.