Boiled rice vermicilli in tomato vegetables sauce, pan fried sardine

[19.01.2015]
Recipe:
1 portion organic rice vermicilli
1 big sardine (deboned and marinated with some lemon juice)
4 cloves garlic (minced)
2 shallots (chopped)
2 Tbsp chopped bittergourd
4 organic cherry tomato (finely chopped)
2 bunch chive (cut into small strip)
some soup stock

(1) Using a sauce pan, bring some water to boil and add in rice vermicilli. Cook for 2-3 minutes or roughly cooked. Once done, remove from water, drain over a colander and set aside.

(2) Heat up some oil in a cooking pan, pan fried sardine till cooked and set aside.

(2) Return to the cooking pan, spray some oil on it and saute garlic and shallot till fragrant. Add in bitter gourd and stir fry.

(3) Add in tomato and stir fry for a while. Add some soup stock if too dry.

(4) Put to lower heat. Add in chives and put on the lid to simmer for 3-5 minutes. Once done, dish out immediately and serve with rice vermicelli and sardine.

To prepare the rice vermiccili, add some soup stock to give some moisture before adding in tomato vegetable sauce. For the hard-boiled egg, simply steam 1 free range egg for 10 minutes, run over cold filtered water to remove the shell and serve alongside other food.