I love tang hun (glass vermicelli), I have like 4 times a week..Its light and I like to cook it in a soupy style, sometimes I like to fry it during the weekends..Here's what u need..
Seafood of your choice (fish, prawn, squid)
Tang hun
Carrots shredded
Cabbage shredded
Pork slices
Egg
Light soy sauce
1. Soak tang hun in water
2. heat wok, fry egg (scrambled style). Add seafood, pork & vege
3. add tang hun
4. add light soy sauce. Stir until cook. If wok is too dry, tanghun may stick on the wok. Add a little bit of water and keep stirring. Eventually the water will vaporize. So, less oil added to the tang hun. Ready to serve.
No comments:
Post a Comment