Singapore Style Fried Vermicelli 星洲米粉
I’ve been soooo slow in my blog postings recently despite the fact that I still have a couple of recipes on hand to post… Mainly due to the year end lazy bug getting into me and also for the fact that I’ve been clearing a whole year worth of annual leave in this last 2 months of the year that rendered me all the laziness. LOL. But I really enjoyed the peace and all the nothing-to-do time during the leave period now even though I’m unable to travel. It kinds of calm me down and allow me to simply chuck everything aside and just focus on a good bout of rest whilst emptying the brains and mind at the same time. Hope it has been the same for you too.
Coming back to this dish, it has been on my mind for a good period of time to try out this recipe but was held back simply because of a single ingredient which I do not usually have on hand, and that is tomato sauce. Because I don’t usually take tomato sauce as a dipping sauce by itself, so I thought it would be rather wasteful to buy a whole bottle of it just to satisfy this dish. But nevertheless, I bought a small bottle then because my heart is dying to cook Singapore Style Fried Beehoon at home !
And glad to say there was no regrets ! Although I am still having 90% of the tomato sauce sitting around, but I guess I can still use it for other purposes like a sweet and sour dish soon. This Singapore Style Fried Vermicelli is really tasty and I love the bout of sweet and savouriness that comes along with it. Notwithstanding the fact that I enjoyed all kinds of fried vermicelli from economical fried beehoon, to vegetarian to pork legs vermicelli, still the Singapore style never fails to impress.
For those who are based in Melbourne Australia, you can get your your hands on this Asian grocery online to try out the recipe !