Kristygourmet Cook Book

Cellophane noodle also called as glass noodle or 'dong fun' in Chinese. It's a translucent colour like noodle unlike rice vermicelli. Glass noodle is often used in making 'dong fun' soup and some stir fried vegetarian dishes but when time goes by more varieties available here & there . The most I like about it is in making stir fried or braising in gravy where the noodle became so flavourful after the absorption all sort of tasty sauce mixture. Ingredients : glass noodle, soaked for an hour 2 eggs 2 red chilies, thinly sliced a bunch of spring onion, cut 100gm  beansprout, cleaned Seasoning : 4 tbsp  vegetarian oyster sauce 1 tbsp  light soy sauce 2/3 tbsp  dark soy sauce a dash of pepper 2 cups water Method : (1) fry eggs by stirring it constantly to get them scrambled, then set aside. (2) preheat wok/pan with 1/2 cup cooking oil. (3) stir in all the seasoning and bring to boil. (4) add in glass vermicelli and let to cook still gravy alm...

Hubby bought a few kilos of live fresh water prawns on our last trip travelling during the Chinese New Year, at  Tanjung Tualang, Perak state.   Tanjung Tualang  is a very small town and large fresh water prawns is  the main attraction of this area. These prawns are widely breed since many years ago at most of the abandon tin mining area. These fresh water prawns are actually hubby's fishing bait.  hehe.....  However, there's still some dead ones after a long distance travelling. He doesn't mind I used some of them. I have to plan wisely cause only limited prawns I have in hand. It actually reminds me of using it on ' heong dei mei ' (in cantonese) or ' xiang de mee ' (in mandarin). Whereas, both brings the meaning as fragrant deep fried vermicelli  hidden below. Well, I guess the pictures says it all ! :o) These are the fried vermicelli that I made my own. I used roughly about 400gm vermicelli for frying. Slightly loosen the vermicelli and ...

I tried this dish at least 3 times somewhere at a road side stall around  Kahang, Johor . It was actually cooked by a Vietnamese lady whom married to the local guy. I have fallen in love with it eversince my first bite.....  wakaka....  So finally, I decided to replicate it and this is my first attempt. Not bad at all ! My only comment is I need more gravy. Otherwise, it is perfect ! Ingredients : 4 pcs  rice vermicelli (preferably individual packing) Cooking oil for frying Method :   soak rice vermicelli for 3 minutes or just about to turn soft then drain (depends on thickness). Preheat frying pan with 3 tablespoon cooking oil then pan fry soaked vermicelli till brown & crispy. Add in cooking oil after each cooking. Ingredients for  prawns   gravy  : 3 cups  water 10 pcs  fresh water prawns, trimmed 1 small fish cake, cut small (optional) salt & pepper to taste (I used 1/3 tspn salt) 1/3 tspn  vegetable...