Chinese Cuisine

Rice Vermicelli with Pork Leg and Mushrooms

comfort food that reminds me of my mom

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
  • soaked vermicelli
  • sautéing
  • after adding all the canned goods
  • Serve with chili oil or belachan

Braised Pork In Dark Soy Sauce with Leeks

Braised Pork In Dark Soy Sauce

This dish is quite common in my mom’s kitchen. Her’s was made particularly with lots of patience and love and I’ll tell you why. When she added leeks to her braised pork, she would shred them ever so thinly. During those times, she did not have any tools for shredding, so she had to manually use knife for this rods and lengthy process. I never thought that it would be so much work until I was doing it myself. It has always been one of my favourite dishes, but I never tried to learn it when she was still alive, primarily I did not have the interest to learn, thinking that my mom will always prepare it for me anyway. Sadly she passed away in 2003. It was sudden. When she left, I started to crave all the things that she had cooked for me, So slowly one by one, I try to recreate the dishes she made. I am glad to say that I was able to make it the same way as she did, it might not be 100 percent but quite close. This dish also became my children’s favourite.

Ingredients

  • 3 Big bunch of leeks
  • 1000g pork shoulder cut into cube
  • 125g Chinese cooking wine or huatiaojiu
  • 90g Superior Soysauce or Jiangqing
  • 55g Light soy sauce
  • 33g Dark soy sauce
  • 5g salt
  • 12g sugar
  • 6 hard boiled eggs
  • 1 pack tofu puff ( optional)
  • 2 packs fried gluten (optional)

First , clean your leeks leaf by leaf. Remove all the dirt and put it into the strainer.

Shred the leeks into thinner strips. I used to use scissors as well but was lucky to find a multi-blade cutter at Daiso and it was quite useful for me.

My children are quite sensitive to spring onion taste, but they love leeks, because their first encounter with leeks was cooked in this way so i’m sure your children will love this dish too.

Now heat up your Wok until it is hot, drizzle 3 tbs of oil, then sauté your leeks until soften, set it aside.

Using the same wok, put in all your meat cubes. Sauté it for about 3-4 minutes.

Pork Shoulder

Now add in the sautéed leeks, pour 1400ml of water, add in all the seasonings. When it starts to boil, add your hard boiled eggs, tofu puffs and fried gluten. Cover your wok and let it simmer at low fire until the meat becomes tender, this will take about an hour to an hour and a half. Turn up the heat a bit high to reduce the liquid as to your liking. You may use your thermal pot or slow cooker to cook this dish too.

This dish is best serve with a bowl of steaming hot rice. Yum!!

  • Like the tofu puff, this fried gluten also absorbs a lot of sauce. It’s saucy explosion of flavours with every bite!
These leeks that goes well with a scoop of rice.

Hope you will enjoy this recipe! Til my next post. Hasta La Vista!

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