RECIPES OF SINGAPORE

Ingredients

300 gm

600 gm

2 tbsp

2 cloves

350 gm

1 large

1 tbsp

155 gm

1 large

1 tsp

1 tsp

1 tbsp

200 gm

Dried rice vermicelli

Raw shrimps

Cooking oil

Garlic (finely chopped)

Pork loin (cut into strips)

Onion (cut into thin wedges)

Curry powder (mild)

Green beans (cut into small diagonal pieces)

Carrot (cut into fine matchsticks)

Caster sugar

Salt (adjust t taste)

Soy sauce

Bean sprouts (scraggly ends removed)

Spring onion (cut into fine strips to garnish)

1. Soak the vermicelli in boiling water for 5 minutes or until it becomes soft before draining
2. De-vein and peel the shrimps. Then chop the shrimp meat
3. Add 1 tablespoon of cooking oil in a wok and heat it up. When it is hot, add the shrimp meat, garlic and pork
4. Stir-fry for 2 minutes or until they are just cooked, remove from the wok
5. Reduce the heat to medium and heat another tablespoon of cooking oil
6. Add the onion and curry powder and stir-fry for 3 minutes. Add the beans, carrot, sugar and salt.
7. Sprinkle with a little water and stir-fry for 2 minutes
8. Add the vermicelli and soy sauce to the wok and toss with 2 wooden spoons
9. Add the bean sprouts and pork mixture, season with salt, pepper and sugar to taste
10. Then toss well before serving with spring onion as garnish