Timbale Stewed Pork Chop with Crispy Vermicelli
INGREDIENTS
1 Can | |
200g | Rice Vermicelli, dried |
100g | Chinese broccoli (Kailan), trimmed and blanched |
50g | Carrots, scooped into small balls and blanched |
3 Stalks | Curry Leaves |
DIRECTIONS
1. Deep-fry rice vermicelli for 10 seconds. In the same wok, deep-fry curry leaves until fragrant. Strain away excess oil. Set aside.
2. Cook Narcissus Stewed Pork Chops, bring sauce to boil and add carrots and Kailan.
3. Pour them on crispy rice vermicelli.
