Wednesday, May 28, 2014

Fried Mihun with Stewed Pork



On some days, I feel very lazy to cook, but still I have to get my tummy filled, because due to the nature of breastfeeding, I feel hungry, like, all the time.

This is 1 of my quick fix lunch noodles that can be done in less than 15 minutes (minus the soaking time for mihun). Not so healthy but absolutely delicious & easy to cook. 

So, I guess it's okay to eat this once in a while.



Step-by-Step Cooking Tutorials :

Open the can of stewed pork & discard the excess fats layers of the meat, place the stewed pork in the fridge/ freezer for a while so the fats would be solidified & it makes it a lot easier to remove the fats, reserve the gravy.


Cook the egg, dish, & set aside.

Stir fry the garlic & dried shrimps until aromatic, do not browned.

Add in the grated carrots (you can use any kinds of vegetables), & stir fry for another minute or 2.


Add in the stewed pork & the gravy together with the egg back into the wok, give it a quick stir.

Add in the mihun, & a cup of water.

Bring it to the boil, & turn to low heat to simmer for about 5-10 minutes, or until the mihun have soaked up all the water.

Dish up & serve.

May garnish with spring onion & sliced red chili.


Fried Mihun with Stewed Pork


Ingredients :
150gm of mihun, soak in warm water for 30 minutes
1-2 large/ medium carrots, grated
1 can of stewed pork
1 egg
4 gloves garlic, chopped
1 cup water
2 tablespoons dried shrimp, chopped & soaked

Directions :
  1. Open the can of stewed pork & discard the excess fats layers of the meat, place the stewed pork in the fridge/ freezer for a while so the fats would be solidified & it makes it a lot easier to remove the fats, reserve the gravy.
  2. Cook the egg, dish, & set aside.
  3. Stir fry the garlic & dried shrimps until aromatic, do not browned.
  4. Add in the grated carrots (you can use any kinds of vegetables), & stir fry for another minute or 2.
  5. Add in the stewed pork & the gravy together with the egg back into the wok, give it a quick stir.
  6. Add in the mihun, & a cup of water.
  7. Bring it to the boil, & turn to low heat to simmer for about 5-10 minutes, or until the mihun have soaked up all the water.
  8. Dish up & serve.
  9. May garnish with spring onion & sliced red chili.



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Post a Comment

Thanks for stopping by. Lemme know what you think! Have an awesome day!

Wednesday, May 28, 2014

Fried Mihun with Stewed Pork

Reactions: 


On some days, I feel very lazy to cook, but still I have to get my tummy filled, because due to the nature of breastfeeding, I feel hungry, like, all the time.

This is 1 of my quick fix lunch noodles that can be done in less than 15 minutes (minus the soaking time for mihun). Not so healthy but absolutely delicious & easy to cook. 

So, I guess it's okay to eat this once in a while.



Step-by-Step Cooking Tutorials :

Open the can of stewed pork & discard the excess fats layers of the meat, place the stewed pork in the fridge/ freezer for a while so the fats would be solidified & it makes it a lot easier to remove the fats, reserve the gravy.


Cook the egg, dish, & set aside.

Stir fry the garlic & dried shrimps until aromatic, do not browned.

Add in the grated carrots (you can use any kinds of vegetables), & stir fry for another minute or 2.


Add in the stewed pork & the gravy together with the egg back into the wok, give it a quick stir.

Add in the mihun, & a cup of water.

Bring it to the boil, & turn to low heat to simmer for about 5-10 minutes, or until the mihun have soaked up all the water.

Dish up & serve.

May garnish with spring onion & sliced red chili.


Fried Mihun with Stewed Pork


Ingredients :
150gm of mihun, soak in warm water for 30 minutes
1-2 large/ medium carrots, grated
1 can of stewed pork
1 egg
4 gloves garlic, chopped
1 cup water
2 tablespoons dried shrimp, chopped & soaked

Directions :
  1. Open the can of stewed pork & discard the excess fats layers of the meat, place the stewed pork in the fridge/ freezer for a while so the fats would be solidified & it makes it a lot easier to remove the fats, reserve the gravy.
  2. Cook the egg, dish, & set aside.
  3. Stir fry the garlic & dried shrimps until aromatic, do not browned.
  4. Add in the grated carrots (you can use any kinds of vegetables), & stir fry for another minute or 2.
  5. Add in the stewed pork & the gravy together with the egg back into the wok, give it a quick stir.
  6. Add in the mihun, & a cup of water.
  7. Bring it to the boil, & turn to low heat to simmer for about 5-10 minutes, or until the mihun have soaked up all the water.
  8. Dish up & serve.
  9. May garnish with spring onion & sliced red chili.



0 comments:

Post a Comment

Thanks for stopping by. Lemme know what you think! Have an awesome day!

 

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