Tuesday, March 19, 2013


100g vermicelli
1-1/2 kilo pata back
¼ pechay Baguio (chopped)
¼ Baguio beans (cut into 2)
1 large carrot
Garlic (minced)
3 cups pineapple juice
3 tbsp. soy sauce
3 tbsp. oyster sauce
3 tbsp. brown sugar
2pcs star anise
Whole black pepper, wood mushroom (tengang daga soak in water)
Spring onion (optional)

1. Cook 100g vermicelli according to package instructions.
2. In a large pan, deep fry pata back until golden brown.
3. Add pineapple juice, soy sauce, oyster sauce, onions, garlic, whole black pepper, star anise, and brown sugar.
4. Bring to a boil, reduce heat and simmer uncovered for 20 minutes or until thickened.
5. Next add the petchay, Baguio beans, carrots and wood mushroom, and simmer for another 2 minutes.
6. Remove from heat and pour pata tim over vermicelli.
7. Best served hot.

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