Saturday - 25/10/08
The canned stewed pork chops were out of stock for quite awhile untill recently the supermarkets start selling again. This is my aunt's recipe, her method of frying the beehoon is so simple and of course is delicious too.
The canned stewed pork chops were out of stock for quite awhile untill recently the supermarkets start selling again. This is my aunt's recipe, her method of frying the beehoon is so simple and of course is delicious too.
My simple weekend lunch - Fried beehoon with canned stewed pork chops
This is the brand of beehoon we used and is enough for 4 - 5 paxes.
Ingredients:
1. Beehoon - 300g (soaked in cold water 10mins, drained)
2. Gulong stewed pork chop - 1 tin, 397g (remove excess fat but retained the sauce, shred the pork)
3. Cabbage - 550g (coarsely shredded & soaked 5 mins, drained - soaking will improve crunchiness)
4. Garlic - 4 cloves (chopped)
Seasoning: (mix well)
5 tbsp stock
2 tsp light sauce
2 1/2 tsp oyster sauce
1 1/2 tsp sugar
1/2 tsp chicken stock powder
Method:
1. Use 2 tbsp oil, fry garlic till golden.
2. Add cabbage, fry till half cooked, dish out.
3. Pour shredded pork w/sauce, seasoning into the wok. Bring to boil.
4. Add beehoon & cover, stir occasionally to mix well till liquid almost absorb.
5. Add cabbage, fry till cooked.
1. Beehoon - 300g (soaked in cold water 10mins, drained)
2. Gulong stewed pork chop - 1 tin, 397g (remove excess fat but retained the sauce, shred the pork)
3. Cabbage - 550g (coarsely shredded & soaked 5 mins, drained - soaking will improve crunchiness)
4. Garlic - 4 cloves (chopped)
Seasoning: (mix well)
5 tbsp stock
2 tsp light sauce
2 1/2 tsp oyster sauce
1 1/2 tsp sugar
1/2 tsp chicken stock powder
Method:
1. Use 2 tbsp oil, fry garlic till golden.
2. Add cabbage, fry till half cooked, dish out.
3. Pour shredded pork w/sauce, seasoning into the wok. Bring to boil.
4. Add beehoon & cover, stir occasionally to mix well till liquid almost absorb.
5. Add cabbage, fry till cooked.
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