Sunday, October 31, 2010
Pan-Fried Soy Sauce Rice Noodle Rolls
Baby Jory is now beginning to giggle, which is probably why it is so hard to rip myself away to blog. I could spend hours just playing Peekaboo with the little boy and watching him laugh...
My parents gave me a package of rice noodle rolls recently, which made me curious to find out how to recreate this dim sum dish. I experimented a bit with some soy sauces and I thought the end product was pretty similar to the kind that you would find at a restaurant that serves dim sum. To add a bit more texture, you could also add some green onions and bean sprouts.
1 lb Rice Noodle Rolls
1 tbs. Soy Sauce
1 tbs. Dark Soy Sauce
1 tbs. Kecap Manis
1/4 piece of Brown Candy
1 tsp. Sesame Oil
1 tsp. Oil
1 clove Garlic (minced)
2 tbsp. Dried Shrimp
In a small bowl, melt the brown candy with a bit of hot water. You may need to put it in the microwave for a minute so that it is completely dilluted. Once it is dilluted, add the soy sauce, dark soy sauce, kecap manis and sesame oil. Stir and set aside.
Heat up wok and add oil. Once oil is hot, add garlic and dried shrimp. Stirfry until slightly browned, then add the rice noodle rolls. Allow the rice noodle rolls to become slightly browned, then add the sauce mixture. Combine and allow the sauce to seep into the noodles.
Remove from wok and serve with Hoisin Sauce (mixed with a little Kecap Manis and Sesame Oil) and Peanut Butter (dilluted with a little water).