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Thursday, December 15, 2011

Economical Fried Rice Vermicelli 经济炒米粉

Every morning on work day in Kuala Lumpur, the capital of Malaysia. As working people rush toward the offices, with traffic moving at snail speed. The city awakes, and slowly get into busy mode.

At the same time, at some obscure corners of all office buildings, you will always find some small breakfast stalls, with those who manage to reach office a little ahead of time, lined up for a quick fix for breakfast and the stall owner busy packing a variety of  simple fried noodles/rice and some sides such as fried egg, luncheon meat, chicken nuggets, fried sausages.

This simple, economical breakfast serving thousands every day in the city I once called home. Never failed to  satisfy those hungry stomachs. God bless that city and its people!



这,就是很典型的马来西亚早晨街景。马来西亚人炒粉喜欢下“黑酱油”,就是略带甜味的老抽,颜色漆黑油亮。一盘火候十足,黑黑亮亮的炒粉再加上一小块午餐肉,或一只煎蛋,就是许多马来西亚人心中简单而实惠的美味 。


Ingredients:(Yield 2-3)

200-250 gm of rice vermicelli (I used brown rice vermicelli) soaked with room temperature water until softened
80 gm Moong bean sprout
80 gm Chinese mustard/Choy Sum (break/cut into 1 1/2 inches in length)
2-3 pieces of fish cake or 6-7 pieces of fish tofu/fish ball (thinly cliced)
1 egg (Lightly beaten with 1/2 tsp of Chinese cooking wine, and a small pinch of corn starch)
3-4 cloves of garlic (Chopped)

For sauce:

1 - 1 1/2 tbsp Dark/Sweet soy sauce
1 tbsp of Light Soy sauce
1 tbsp of Fish sauce
2 tsp Oyster sauce
2 tsp Ketchup  Optional
1 tsp Sugar
1/2 tsp Salt  or to taste
A pinch of pepper powder
1/2 cup of water


200-250克 或半包 米粉/糙米粉 (凉水泡软)
80 克 豆芽
80 克 油菜心 (切段)
2-3块 鱼饼 或 6-7 块鱼豆腐/鱼丸 (切片)
1 只 鸡蛋 (加1/2 tsp 料酒和绿豆大的淀粉打散)
3-4 瓣 大蒜 (切碎)

调味:(以下所有材料加 1/2 cup 水调匀)
1 - 1 1/2 大勺 黑酱油/老抽
1 大勺 酱油/生抽
1 大勺 鱼露
2 小勺 蚝油
2 小勺 番茄酱 (Ketchup) 可无
1 tsp 糖
适量 盐
1 小撮胡椒粉

1. To make the shredded fried egg. Lightly beaten the egg with 1/2 tsp of cooking win, a little salt with a pinch of corn starch until the corn starch dissolved.

2. Heat up 1 tsp of oil at medium to low heat and pour in the egg, swirl to let the egg cover all area of the base of cooking pan. Cook the egg until the sides curled up, turn it around and cook the other side until it is fully cooked. Let cool and thinly sliced with a sharp knife.

1. 先制作蛋皮, 把一只鸡蛋加1/2 tsp 料酒、一点食盐和绿豆大的淀粉打散,平底锅加几滴油中小火加热。把鸡蛋液倒入后把锅取起晃晃让鸡蛋液摊薄。

2. 当鸡蛋饼边上稍微翘起的时候即可翻面,把两面煎熟冷切后切成蛋丝备用。

3. In a bowl, mix together all ingredients listed under sauce. Mince garlic and slice the fish cake/ball.

4. Heat 2-3 tbsp of oil in a cooking pan/wok, add minced garlic and cook until fragrant, add the fish cake and cook for 1-2 minutes.

5. Pour the sauce mixture in and bring to boil, drained the rice vermicelli and add it to the wok. 

6. Keep stirring the vermicelli at high heat until all liquid evaporated and the vermicelli became soft. Add Chinese mustard and beansprouts, continue cooking until the vegetables are cooked.

7. Place shredded egg, and a piece of fried luncheon meat to go with it, some people serves it with Sambal Tumis.

3. 把酱汁调好,蒜切碎,鱼饼切片。

4 锅里下 2-3 大勺油炒香蒜蓉,加入鱼片稍微翻炒后倒入酱汁。

5. 加入沥干水份的米粉翻匀,大火快炒至收汁。加入青菜稍微翻炒,最后加入豆芽,翻匀,豆芽断生就好了。

6. 吃的时候撒上鸡蛋丝,一块煎香的午餐肉。也可以再加一小勺的叁巴辣椒酱



  1. Deliciously done yumm noodles Dear.Nicely filled with colours and flavors

  2. Torview.. yeah.. it is colourful indeed!

    MYkitchen flavors-Bonappetit -- it is a very typical malaysian Chinese Style!


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