Skip to main content
logo
Food Advertising by

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

Comments

  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

Post a Comment

Thanks for dropping by. Please click on 'Anonymous' if you do not have a blog but do leave your name after the comment because I would like to know who you are.

Popular posts from this blog

Scallion Oil Chicken ~ 葱油鸡

From Spring Onion pancake , I'm sharing with you a Scallion or Spring onion chicken dish today.  This is more or less like a poached chicken dish except that it's laden with a sauce of scallion oil, chicken broth and Chinese wine.  This dish can be served as it is or chilled in the fridge before serving, Scallion Oil Chicken ~   葱油鸡 Ingredients 2 whole leg chicken, approx 600 gm 4 to 5 stalks of spring onions Ginger, sliced and minced 1 Tbsp Shaoxing wine 6 Tbsp vegetable oil Light soya sauce, salt and a bit of sugar to taste Method Season the chicken with some salt, set aside. Cut out the spring onion bulbs, some to put in the pot and some to make the oil. Chop up the rest of the green part of spring onions. Add the minced ginger into the chopped spring onions, add some salt, mix well. Bring some water to the boil, just enough to cover the chicken, add in the spring onion bulb d three slices of ginger and a teaspoon of salt. Once boiling,

Puff Pastry Egg Tarts - 2 酥皮蛋撻

I took the opportunity to try my hands at making puff pastry from scratch when I was on vacation as the weather was quite cooling and I assumed that the dough wouldn't be sticky and messy to handle. I could make both oil and water dough easily and there were no 'sweat and tears', LOL!  The pastries turned out nice and flaky and everybody gave their thumbs up for this dim sum, especially my dear grandnephew who asked for more! Oil dough - Sieve the plain flour into a mixing bowl, add in the cold, cubed butter, mash with a fork and slowly combine to form a soft dough.  Wrap up with clingwrap and keep in the fridge for 30 mins.  (You can do this with a food processor if you wish), Water dough - Sieve the plain flour into a mixing bowl, add in the slightly  beaten egg yolks, mix well, add ice cold water gradually ,( you may not require the whole amount of water as too much water can make the pastry tough), mix well and form into a dough.  Wrap up with clingwr

Herbal Jelly ~ Gui Ling Gao

H erbal Jelly ~ Gui Ling Ga o literally translated means 'Tortoise Jelly' is one of my family's favourite desserts.  It's much more economical to prepare this at home for you'll need to fork out between Rm 9 to Rm 11 for a bowl of this cooling dessert in any of those herbal tea outlets.  This soothing jelly, served chilled, is supposed to be able to help reduce our body heat, helps to get rid of toxins and is believed to be good for the skin thus culminating a healthier complexion.