This is one of those comfort food that I miss from my late mom. It is easy to make and yet flavourful. Lately I have been emotional and missing my mom a lot. I miss her company and the food that she used to make for me. I miss everything about her. It has been 16 years and yet the pain and sadness is still here. Today the weather is gloomy. So I thought of making this dish to bring some comfort and pretend that she was the one who made it for me.

This recipe is good for 10-12 servings. You may want to half the recipe.

Ingredients

• 420g rice vermicelli or beehoon
• 250g chopped cabbage
• 300g good quality fishball (one fishball slice into three pieces)
• 60g dried shitake mushroom
• 2 cans pork leg with mushrooms (narcissus or gulong brand)
• 1 can stewed pork (narcissus or gulong brand)
• 45g minced garlic
• 30g chopped shallots
• 70g sliced carrots
• 1 tbs dark soy sauce (you may add more if you prefer darker)
• 1 tbs light soy sauce
• salt and white pepper

Method

• Soak rice vermicelli with water (lukewarm will do)
• Soak dried mushrooms with hot water to soften, cover then set aside. (just enough water to soak the mushrooms)
• On a heated wok, drizzle 2 tbs of oil and sauté the garlic and onion for 2 minutes
• Add in the carrots and cabbage, sauté for additional two minutes
• Add in the mushrooms including the broth
• Add in the fishballs
• Add in the pork leg and stewed pork together with its sauce
• Add 1 tbs dark soy
• Let all ingredients boil for 3 to 4 minutes in medium fire, while you drain the water in the rice vermicelli
• Turn the heat off, add in all the drained vermicelli
• Mix everything thoroughly. As you mix and mix, the sauce will slowly be soaked up. This sauce would make your beehoon more flavourful. Season it with salt and pepper or some chicken powder according to your taste.
• Now you can serve your beehoon with some sambal

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