Sunday, November 8, 2009

Glass vermicelli with dried shrimps and mince meat



A typical Cantonese dish ..... 'Tai Yee Mah Kah Looi' aka Glass vermicelli with dried shrimps and mince meat.  What a hilarious name!  It literally means 'maternal elder aunt's daughter getting married'!  I don't seem to find any connection with this dish.  Had asked my mum why it was named as such but she couldn't provide me with an answer because those days, recipes were just handed down, no questions asked.


It's a very simple, economical, quick and easy no-frills dish to put on the table.  Normally this dish does not require any meat, but I added some mince pork for that extra taste and to make it more wholesome.






'chit kua' or 'mow kua', 'mow' is the fine hair on the gourd, which can sum up to as 'hairy gourd', is an integral ingredient of this dish, so is the dried glass vermicelli, which needs to be soaked to soften




dried shrimps and mince meat make up the other ingredients for this dish






Recipe for Glass vermicelli with dried shrimps and mince meat


Ingredients
350 gm Chit kua
80 gm dried glass vermicelli - soak till soft
10 gm dried shrimps
100 gm mince pork
3 pips garlic  - chopped
Oil for frying
1.1/2 cups or more water
Salt and a bit of sugar to taste


Seasoning for mince pork
1  tsp salt
1/4  tsp sugar
1  tsp oyster sauce
a dash of pepper


Preparation
Marinate the mince pork with the above seasoning
set aside
Peel off the skin of the melon
cut into halves, slice and cut into fine strips
Saute the chopped garlic with a Tbsp oil
add in the dried shrimps, stir fry till fragrant
Add in the mince pork and continue frying
Add in the sliced melon strips, fry
When the melon strips are more or less done
add in the presoaked and softened glass vermicelli
Add in 1.1/2 cups of water
Fry till the glass vermicelli and melon strips
are fully incorporated
You may need to add in more water
as the glass vermicelli is very absorbent
Add salt to taste, a bit of sugar if desired
Serve



9 comments:

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  1. This looks delicious. great pictures too.

    ReplyDelete
  2. Oh yep! This reminds me of a clay pot dish(杂菜粉丝煲)that I used to have very often.

    ReplyDelete
  3. Yum! I love glass vermicelli, and that name is hilarious! I was phonetically trying to pronounce it and trying to figure out what it meant but couldn't do it until you translated. Then it all made sense!

    ReplyDelete
  4. My husband had asked me to make this for him for the longest time ... I never knew the name. When asked other M'sian (Asian)cooks about it, they didn't know what I was asking.

    So, I've always thought my hubby "made up" the name!! LOL!!! Poor guy ... will definately show him your post ... he would probably make me "apologize"!!

    ReplyDelete
  5. Laura
    It's nice, can just eat it like that, no need to go with rice.

    Angie
    My Chinese is limited, is it a claypot dish with 'foo yu', gingko nuts, glass vermicelli and some 'foo chook'? I like that too.

    experimentalculinarypursuits
    Ya, the name is very funny. Some Cantonese dishes have very funny names.

    Tricia
    Think the younger generation don't know the name of this dish. So you better cook this for him to make up!

    ReplyDelete
  6. I make this at times too! So delicious. I like to make the chit kua soup too.

    ReplyDelete
  7. Penny
    Yes, chit kua soup with some fish balls and tung choy will be nice.

    ReplyDelete
  8. i loooooooooooooooooove dried shrimp!
    i can literally hv it with any dishes!
    your noodle dish looks so delicious!

    ReplyDelete
  9. lululu
    Thanks. Dried shrimps are very versatile indeed.

    ReplyDelete

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