200g (7 oz) dried rice vermicelli noodles
4 tbsp vegetable oil
4 eggs, lightly whisked
4 garlic cloves, finely chopped
1 onion, finely diced
1 red capsicum (bell pepper), deseeded and cut into bite-sized pieces
50g (1.7 oz) sugar snap peas, trimmed and sliced
300g (10.5 oz) peeled and deveined prawns/shrimp
2 tbsp Chinese Shaoxing cooking wine (optional)
¼ cup soy sauce
2 tsp mild curry powder
1 tsp sugar
Quick Chinese BBQ Pork:
300g (10.5 oz) pork belly, skinless, cut into 2 thick slices
2 tbsp char siu sauce*
1 tbsp soy sauce
Yes! But that pork..,
Marion. Huge fan here. Your videos are like visual ASMR. Your fusion pasta recipes make me giddy with joy. But the quickie char siu… there’s a better way. It’s this: on a rainy day take a kilo or so of pork belly and cook it as you describe, but lower and slower. Like 140C for about an hour, flipping a couple of times. Take it out and let it cool. Cut into 300g chunks, wrap each chunk in cling wrap, and put them in a zipper-lock bag and stick in the freezer. On Singapore Noodle night (which should be at least three times a month), pull out a chunk and put it on the counter. It will be thawed enough to slice in less than 30 minutes. Proceed. Quicker. Awesome.
Outstanding!
Made this for the first time tonight and it was a HUGE hit! Absolutely delicious and loved by the whole fam. Definitely be making again. Thank you Marion!
Just perfect
I did this recipe with crayfish instead of prawns and it was amazing!