I love this other name that the state of Sabah has. Land Below the Wind, a name given by seafarers in the past simply because it's located south of the typhoon belt, thus setting it free from climate disturbance. Sabah is well known for its beautiful beaches and it is also home to the tallest peak in South East Asia.
It's the month of Land Below the Wind on the Malaysian Food Fest blogging event. Do hop over to A Pepper's Love for a better introduction on Sabah.
I first caught sight of this Burnt Bottom Rice Vermicelli, an All in One Meal at Wendy's blog, Table for 2 or More. To me this is one of the easier among many Sabah specialities that she has shared :) I was also intrigued by the name. After reading the post, I came to a conclusion that it sounded fairly similar to the Cantonese Style Fried Rice Vermicelli which we on the west side is more familiar with. The difference is for this one the egg is fried like an omelette while for the other egg is added into the gravy. I also did a quick search to find more reference on it, and found some on this blog called Foodiot KK by a Sabahan. He mentioned that the gravy can be cooked either with meat or seafood. From the clicks, it's obvious i went for the latter. Oh, and I couldn't resist throwing in some greens to make it a balanced meal. Now I am not sure if this is still the authentic Sabah Style Burnt Bottom Rice Vermicelli :)
I tried this on a day when I needed a quickie. It was done pretty fast, around 30 minutes. In a rush,
the photos were taken with my Iphone.
Verdict? We quite like it. It's actually heavier than Cantonese style as there quite a bit of egg in it. I find the portion quite big for one but my 14 year old son polished it clean.
Reference : Table for 2 or More
- 50g rice vermicelli
- 2 eggs
- 1 shallot, sliced
- 1 clove garlic, minced
- A handful of mixed seafood (shrimps, baby octopus, clams, mussels etc), season with some salt and pepper
- Some green mustards
- 1 cup water
- 1 tsp oyster sauce
- 2 tsp corn starch
- Salt, soy sauce and pepper to taste
- Soak rice vermicelli in water until soften. Drain and drip dry.
- Mix all ingredients for gravy.
- Heat up a wok and add in 2 tbsp of oil. Meanwhile, beat the eggs.
- Pour eggs into wok.
- Spread rice vermicelli over egg.
- Once the base is brown golden, flip it.
- Allow rice vermicelli to have some crisp and golden patches (i.e. to lift up to its name :)). Dish up.
- Add some oil into wok. Fry shallot and garlic until fragrant.
- Add in seafood and fry briefly.
- Add in gravy and seasonings. Let it come to a boil and is slightly thicken.
- Throw in mustard greens.
- Pour onto rice vermicelli and enjoy!