I love fried mee hoon ever since I was a child. When ever my mum fried mee hoon, I definitely helped myself to big servings.
One of my mum's fried mee hoon recipe called for canned pork mince with bean paste. Gulong pork mince with bean paste would be my mum's choice.
Most people love to take this canned minced meat with white porridge because of its strong flavour. A tinge of spiciness plus saltiness go so good with the bland white porridge.
However I still prefer it in my fried mee hoon. I learnt to love and enjoy it with fried mee hoon. I like the very fine mee hoon threads (vermicelli), and my favourite is this brand.
Hsinhua rice vermicelli! Great for Sarawak laksa as well as fried mee hoon. Not easily break. I don't like those overly soft or mushy mee hoon. They don't taste nice when you use then in frying.
For those who love mee hoon as well as the canned pork mince with bean paste, you must give this recipe a try. You may like it!
Half pack of rice vermicelli (appr. 150g)
1 can of Gulong brand pork mince with bean paste
3 to 4 garlic cloved, minced
1 Shallot, sliced
2 eggs, beaten lightly and seasoned with salt and pepper
Pepper to taste
1. Blanch the mee hoon in boiling water for 5 minutes. Drain and set aside.
2. In a heated pan, add in cooking oil. Pour the beaten egg and fry well. Dish out and when it cool down, cut into strips.
3. In same pan, add in some oil then add in garlic and shallot. Saute till fragrant. Add in cabbage and cook till soften.
4. Toss the mee hoon into the pan. Fry for a minute before add in the canned pork mince. Mix well and fry for a minute or 2 before season with pepper. Stir well.
5. Dish out and place the sliced egg on top.
Remark: you can add in the egg in middle of cooking (after cabbage) to combine and mix all ingredients well. But due to my son's allergy, in my cooking, I mostly omit the egg or seperate the egg and the dish.