8 balls of Sweet Potato Vermicelli
80g Dried Shrimps
150g Garlic Stem with Leaves
300g Pork(semi fat-lean)
1 tablespoon fish sauce
Dash of pepper
1 1/2 cups stock
- Helps digestion and cleans the intestines, enhances complexion.
Soak dried shrimps in water until soft. Remove the dirty stuff and shell. Wash them. Rinse the pork and chop. Remove the head of the garlic. Cut the white stem into slices. Cut the green leaves of the garlic into lengths.
Cook a wok of water. Turn to low heat. Soak the sweet potato vermicelli ball for 5 minutes. Loosen the ball with chopsticks. Soak for another 5 minutes until the body is loose and free elastic. Scoop out.
Heat the wok. Pour in dash of oil. saute the garlic white until fragrant. Put in the dried shrimps then saute. Stir-fry the minced pork until fragrant.
Pour in stock. Bring to the boil. Put in the garlic green and sweet potato vermicelli. Cook thoroughly. Season with fish sauce and pepper. Stew until dries up.