Saturday, 1 September 2012

Fried Tang Hoon

I love this dish since I knew my husband yore ago. His mom, now my MIL, fries lovely tang hoon! I remembered she will dish this up at every festive get-together, and each time, I have to force myself to stop scooping more; politely and diplomatically declining any top-ups. (Come on, I was only girlfriend then, can't be 'showing my capacity' right?!)

I love the crunchiness, the taste, the aroma. It was always very very nice. I like this better than fried noodles or fried mee hoon for that matter. It was just totally different.

Well, its been 10 years now (at least), and I only just managed to give it a try myself. I'm so proud of myself! I made it! I did it!!!

This time, I also serve it with fried shallots. Woooooo, am I in love with myself!? It tasted just like the real thing.

Man was, of course, diplomatic. "Hmmm,... very nice..." were his only words. To know if he really truly likes it? See if he finishes it. AND HE DID!

Wahahahahahahahaha... Top of the world really. 

Here's what you'd need:

* Dried Tang Hoon (aka glass vermicelli, soaked for at least 30mins in cool tap water to soften)
* Green leafy vegetables (I used Xiao Bai Cai)
* Pork fillet (sliced thin. seasoned)
* Garlic 
* Salt & Pepper to taste)
* Soup Stock (I used some Dark Soy Sauce Pork gravy) 

This is what I did:

1. In a wok, fry garlic till fragrant.

2. Add in pork fillet and fry till almost cooked. Add in vegetables and fry.

3. Add in stock, and simmer slightly. (Ensure you have ample stock coz tang hoon will soak it all up)

4. Add in softened tang hoon and with a chopsticks, quickly and gently loosen it by stirring continually. Allow the tang hoon to soak up the stock, add more stock if required. (Important to keep stirring).

5. Add salt and pepper to taste.

6. Dish up in a casserole and cover (I find the heat from within gives the glass vermicelli its glossy and crunchy feel).

7. Serve with chopped chili padi and fried shallot. 

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