Many many years ago when I was still working, my friend brought me to Alexandra Market and ordered this Flour Vermicelli. It's unlike what we usually take which requires the use of chopsticks. The vermicelli is all crushed and all you need is a spoon and the soup is in thick form.
In Chinese, it's called 面线糊. It's kind of like what Shihlin has but I had this many year before Shihlin came to Singapore and I have not been to Taiwan either. So to me this was the original.
I had no idea how it was done but I came up with my own verison. The idea came from the Little Bowl Fins. This is also one of my Saturday dinner because it is fast and easy to cook. But be warned. The vermicelli will expand so it's advisable to cook this when you are ready to eat.
- 2 bunch of Rice Vermicelli, crushed
- 10 Fresh Shitake Mushroom, sliced
- 10 Scallops, sliced halfed and blanched
- 750ml Chicken Broth
- Cornflour Mixture (Thickener)
- 1 teaspoon Sugar
- 1 teaspoon Salt
- 1 teaspoon Light Soy Sauce
- 1/2 tablespoon Chinese Cooking Wine
- 1/2 tablespoon Oyster Sauce
- 1 teaspoon Sesame Seed Oil
How to do it:
- Add mushroom to the broth and bring to a boil.
- Add in seasonings.
- In another pot with, add in a teaspoon of oil and bring to a boil.
- Add in the crushed Rice Vermicelli.
- Gently stir while cooking.
- Drain after 2 minutes of cooking.
- Add the Rice Vermicelli to the broth.
- Gradually add in thickener, when the soup begins to boil.
- Add the scallops to cook for 20 seconds or till thoroughly cooked.
The ingredients is used here are whatever I find in my fridge.
You can add (cooked) shredded chicken instead of scallops. Add in before thickening the soup.
- Click HERE for printer-friendly version of an original recipe.