Sorry for not posting new recipes. A bit busy . Since my youngest went off to Manchester in mid-Sept, I've kept myself busy doing other stuffs. Anyway, the next few recipes will be dedicated to her so that she can cook them over there. Or at the very least , she will have one of her friends cook for her. I'll try to keep it simple so that it is easy to follow. "Mee Hoon Bodoh" literally means stupid vemicelli. It's just that you don't use chicken or prawn. The real "Mee Hoon Bodoh" is actually so simple that there's nothing of significant to the dish. But as always I'm changing it to be not so 'bodoh' or not so plain.
Ingredients
1 packet of vermicelli or Mee Hoon (soak for 20 mins with water then drain)
2 tbsp dried prawns (soak for 10 mins)
6 shallots or if unavailable a medium size onion
5 pips garlic
10 dried chillies (soak for 10 mins with hot water)
2 fish cakes ( optional)
2 cups of sliced cabbages
1 cup of julienne carrot
2 eggs
1 cube chicken stock
2tblsp oil
Method
1. Blend shallots, garlic, chillies and dried prawns. If blender is unavailable, pound them finely
2. Heat oil, saute blended ingredients and the chicken stock until fragrant
3. Put in the fish cakes which had been sliced thinly into the mixture. Add salt if need to.Alternatively, you can used soya sauce.
4. Add the vegetables and the vermicelli. If too dry, add a little bit of water.
5. Mix thoroughly and put it on a plate
6. Beat the eggs and make thin omelettes, then roll them and slice thinly. Scatter them on top of the mee hoon
