Creative Rice & Vege Dishes With Yvonne Fernando

Words - Yvonne Fernando
Photos - Jagath Dharmakeerthi

Puffed Rice Sticks

      Ingredients

• 50g Rice Vermicelli
• 200g Lean Boneless Pork Slices,
• 100g Bok Choy
• 15g Basil Leaves
• 1tbs Zensai Chilli Paste
• ½ Red Bell Pepper
• 2tbs Tamarind Pulp
• 2tbs Sugar
• 2tbs Garlic (chopped)
• 2tbs Fish Sauce
• 2tbs Oyster Sauce
• 2tbs Sesame Oil
• 2tbs Peanuts
• 2tbs Oil
• Oil for Deep Frying

Method

Heat oil in a wok over high heat until very hot, then deep fry the vermicelli, few at a time for 1-2 minutes, until puffed and golden brown. Remove and set aside. Heat sesame and vegetable oil in a wok over medium heat, add pork, garlic and fry for 3-4 minutes, until brown and cooked. Add chilli paste, tamarind pulp, sugar and Oyster sauce and mix well. Add fish sauce, bok choy, red bell pepper and Basil leaves. Add fried vermicelli in batches, stir and take off the pan. Garnish with peanuts and red bell pepper. Serve hot.

Stir Fried Aubergine and Long Beans

       Ingredients

• 200g Long Beans 
• (Cut into 2 inch lengths)
• 200g Aubergine 
• (Cut into long strips)
• 50g Dried Prawns
• 50g Minced Meat
• ½  Red Bell Pepper 
• (Cut into strips)
• 2tbs Garlic (chopped)
• Oil for deep frying

Seasoning

• 2tbs Soy Sauce
• 1tsp Sugar
• 1tsp Zensai Chilli Paste
• 2tbs Oyster Sauce
• ¼tsp Salt
• 125 ml Stock or Water
• 3tbs Oil

Method

Heat oil in a wok and deep fry long beans and set aside. Deep fry aubergine and set aside. Then deep fry dried prawns and set aside. Heat 3tbs oil in a wok and garlic, minced meat and sauté until fragrant. Then add seasoning ingredients except stock or water and stir fry at high heat until well mixed. Add deep fried ingredients and mix well. Then pour stock or water, Cook for 2-3 minutes. Serve hot with steamed rice.