Thursday, February 14, 2008

Fried Brown Rice Vermicelli



It's been months since my last post. Sorry for my tardiness in posting....

This is a very high fibre dish as I used plenty of vegetables : 1 bowl of fresh vegetables (mung bean sprouts, Anorki mushroom, carrot (juliened), string beans, cabbage (juliened)), and 1 bowl of brown rice vermicelli to cook this dish.

The special feature is the all natural spices used for the pounded chilli paste : fresh chilli (or Korean chilli powder), shallot, garlic, galangal (lengkuas), lemongrass, turmeric. I added very small amount of tamarind juice to impart a very mild sour taste to it. The final taste is akin to Tom Yam fried rice vermicelli.

I abstained from the use of the store bought Tom Yam Paste which contains too much of additives. If you are a lover of strong, savoury flavours, then this "all natural" dish is a dish that you will most likely fall in love with!

(For non vegetarian, I suggest you add one or a combination of these :fresh prawns, fresh squid, dried shrimp (pounded or in whole) to make it even more relishing - as I sometimes do!)