I like vermicelli very much, especially fried vermicelli. I can eat one big plate if do not have to worry about calories. T did not like it when we first met but his taste buds have changed over the years. He is now also a vermicelli lover, as much as I do. As for little J, he loves it too but he will make a mess feeding himself with vermicelli landed around his highchair as if he was having a haircut!
Simple fried vermicelli is the most frequent vermicelli dish I cooked, followed by Japanese style (shio yaki-soba), Malay style (beehoom goreng), Hokkien style and so forth. Tried something new few days ago since I had all ingredients on hand. Both T and I agreed that it tasted like tomyam vermicelli cooked with tomyam paste. Perhaps, I can use the paste recipe for making tomyam soup next time.
Ingredients (makes 2-3 servings):
150g vermicelli, soaked
150g squid/prawn, cleaned
50g bean sprout or other vege (I used cabbage)
1 red chilli, seeded and sliced
1 tbsp assam paste
1 tbsp cooking oil
Salt to taste
Green veges for garnish
30g dried shrimp, soaked (reserve the water)
3-4 bulbs shallot
3-4 cloves garlic
3-4 slices ginger
1-2 slices galangal
1-2 slices turmeric (I used turmeric powder)
1 stalk lemongrass, chopped coarsely
Pinch of salt
Pinch of sugar
1 tbsp sambal tumis
- Soak vermicelli until softened, drain and set aside.
- Meanwhile, pound together ingredients for paste, except sambal tumis, until well blended.
- Heat wok and add in cooking oil. Add in paste (2) and cook until its aroma is released then add in sambal tumis and stir until blended.
- Add in assam paste, water from soaking dried shrimp and additional 1 cup water and bring to boil. Let it simmer for 2-3 minutes.
- Add in vermicelli and salt to taste. Then add in seafood and cook until all liquid is absorbed.
- Add vegetables and chilli and cook for another minute.
- Transfer to plate and garnish if desired.
- Adjust the amount of water if necessary as not all vermicelli has same water absorption rate. Add small amount of water first, if too dry then add more (hot water).
- If sambal tumis is not available, add 3-4 red chillis and 1 cm of toasted belacan and pound together.