Ingredients (Serves 6) - Some modified
300gm rice vermicelli (6 slices)
7-8 eggs (beaten lightly and season with dash of pepper & pinch of salt)
2 shallot, chopped fine
5 garlic clove, chopped fine
250gm lean pork, sliced thinly - (I use mince pork)
Marinate for the mince pork:
1 tsp salt
1 tsp sesame oil
dash of pepper
3-4 tbsp corn starch
5 bowl of water (1000 ml water)
1 tbsp oyster sauce
1 tsp sugar
2 tbsp Chinese wine
2 tbsp. chicken stock
1 tsp black tick soya sauce
dash of pepper to taste
METHOD -Some modified 
Soak the rice vermicelli in water till soften
I am submitting this post to MFF, Sabah month,
Hosted by Mary Chey of A Pepper's Love.
Soak the rice vermicelli in water till soften
- Boil water in a pan and soak the rice vermicelli in warm water about 5 minute.
- Put 1 tsp of cooking oil and fried the rice vermicelli for 1-2 minute before flipping other side for few times.
- Fried the rice vermicelli till slightly burnt.
Note : I find this way can get the rice vermicelli more burn & easy to handle later.
- Beat the eggs with dash of pepper & pinch of salt
- Heat up the work and pour the egg into the work, making sure the fire is at medium low.
- Gently place the vermicelli (ready burn) in the centre of the egg and let cook for another minute before flipping the whole egg and noodle so the vermicelli will be at the bottom.
- Once the vermicelli takes on some golden colour and crisp up a bit, dish out on a big bowl with the egg side up, set aside.
- Marinate the mince pork with salt, sesame oil and pepper.
- Prepare the gravy, mixing everything together and making sure no lumps.
- Now add a little more oil, and heat at medium low. Add in garlic and shallots and cook till fragrant. Add in marinated mince pork and stir to all cooked.
- Add in the prepared gravy and cook till it thickens.
- Dish up the mince pork over the egg and scoop gravy and drizzle all over. Serve while still hot!
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