Thursday 14 September 2017

Claypot Sardine & Bacon Vermicelli 沙丁火腿砂锅焖米粉

I used canned sardines and coconut milk for this easy Claypot Sardine & Bacon Vermicelli 沙丁火腿砂锅焖米粉It's an absolutely tasty and aromatic one pot dish that's somewhat in between Satay Bee Hoon and Thai Tang Hoon. A very versatile dish that works well with either tang hoon or bee hoon. It's very easy to prepare and cook too.   

Ingredients (enough for 2 pax) :
  • 120 to 160 gm tang hoon or dried bee hoon (I used Heng Hua bee hoon)
  • 1 small can of Sardines
  • 60 ml Coconut Milk
  • 2 to 3 slices of back bacon or streak bacon (diced)
  • 4 pcs fried tau pok (fried beancurd puff)(diced) 
  • 10 cherry tomatoes (halved)
  • a handful of spinach
  • thumb size ginger (thinly sliced)
  • 1 large onion (julienned)
  • 5 cloves garlic (thinly sliced)
  • 2 pcs chili padi (thinly sliced)
  • 1 stalk coriander (chopped and to be served when dish out)
  • 1 stalk spring onion (chopped and to be served when dish out)
  • 1 to 2 pcs coriander root
  • 1 tbsp cooking oil

Sauce :
  • 1 whole can of sauce from canned Sardines (put the sardines aside)
  • 2 tbsp oyster sauce
  • 3 to 4 tbsp fish sauce (or to taste)
  • 1 tbsp dark soy sauce
  • 2 tbsp mirin or cooking wine
  • 2 tsp sugar
  • 1/2 tsp grounded black pepper
  • 500 ml water

(tsp = teaspoon; tbsp = tablespoon) 

Method :
  1. Add all sauce ingredients in a large bowl or pot. Mix well.
  2. Soak dried tang hoon or bee hoon into the mixture. Allow to submerge in mixture for 10 to 15 minutes before cook.
  3. Heat cooking oil in claypot at medium heat.
  4. Toss bacon pieces into claypot and give it a quick stir fry.
  5. Toss in all aromatic ingredients (i.e. ginger, onions, garlic, coriander roots, chili padi) and give it a quick stir fry till aromatic.
  6. Fold in sauce and soaked tang hoon or bee hoon into claypot. 
  7. Add tomatoes and tau pok, cover lid and bring to boil at medium heat.
  8. Once boiled and tang hoon or bee hoon is softened to your preferred texture, fold in coconut milk, stir well. 
  9. Add sardines and spinach on top, cover lid and turn off heat.
  10. Allow to rest on stove for 5 to 10 minutes before serving it hot.
  11. Top with chopped coriander and spring onions when serve.

Tip : If you like better texture and do not mind the hassle, oven bake tau pok at 180C for 20 minutes before topping them upon serve.

(scroll to bottom of page, click on "Print" or "PDF" icon for printer friendly recipe)


Post a Comment