Braised Pork Knuckles Rice Vermicelli (罐头蹄膀炒米粉)



When I was young, canned meat was for those less well to do and can’t afford to eat fresh meat as it was relatively cheaper. In addition, canned food was important during the war period. It is food reserved for period of emergency declared by the government.


However, in recent years, due to the improved of People’s Republic of China’s economy and the strengthening of RMB against USD, the price of canned meat imported canned meat had increased tremendously. It is definitely no more a cheap dish as compared to fresh meat.


This is a household noodle dish that brings fond memories. While most households are able to stew their pork knuckles, however, it is difficult to replicate the taste or flavour of the canned pork knuckle or stewed pork. I seldom cooked this dish as it is a rather sinful indulgence.


Since I have not had it for many years, I have tried to replicate what my late mom had served us many years ago. In fact, in Singapore, I am aware that there are a few hawker stores that sell this type of fried rice vermicelli. One of them is in Maxwell market.


In this illustration, I have used canned pork knuckles imported from China and you can also use canned stewed pork and it is equally delicious. Another thing to highlight is traditionally, the dish is cooked with shredded cabbage. However, since I did not have cabbage with me and I have lots of bean sprouts, I have substituted the cabbage with bean sprouts.



Servings: 4-5 adult servings


  • 250 grams of rice vermicelli, soaked in cold water
  • 100 grams of bean sprouts or shredded cabbage
  • 1-2 canned of pork knuckles or stewed pork
  • 2 big onions cut into big slices
  • Some shimeji mushrooms (optional)
  • Some spring onion cut into big pieces




  • In a big frying pan, add 2 tablespoons of cooking oil and sauté the onion until fragrant. Add in the pork knuckles, Shimeji mushrooms, one can of water (use the pork knuckles can). Bring to boil under high heat.


  • When boiled, add in additional seasonings if desired (suggested: white pepper powder, salt, light soya sauce and some dark soya sauce).  – Add in rice vermicelli, let it simmer for 2-3 minutes. Add in bean sprouts and spring onions, let it simmer for another 2 minutes. Off the heat and let it rest in the frying pan for about 5 minutes before serving.



  • For this dish, if you want it to be flavourful, you have to be generous with your canned trotters. 100 grams of bee hoon to 1 canned trotters or stewed pork should be enough. As too much canned trotters may not be good, to make it flavourful, you have to add water and some seasoning to your taste. Dark soya sauce is for colour and I personally like to add a teaspoon of black vinegar to enhance the taste. White pepper can also be added but all these are optional as the dish are supposed to be flavoured by the tasty canned gravy,


This noodle dish recipe was shared about 1.5 years ago in my Facebook page. The recipe was formally migrated to the blog. It will be subsequently compiled into one pot  noodle dishes E-book due to be released soon.


Hope you like the post today. Cheers and have a nice day.





Yeasted Huat Kuih (酵母发糕)



This is another Huat Kuih or Fatt Gou (发糕) recipe.. Chinese in general like huat kuih as it is used in religious praying and symbolizes prosperity.. There are many Huat Kuih recipe and this is my 5th huat kuih recipe..


In general, huat kuih recipe have two main variable factors: type of leavening agent and type of flours .. The leavener or rising agent is a type of agent that were used to make the huat kuih flourish or look like a flower.. It can be either yeast, baking powder, double acting powder, eggs or fruit salt (eno or sodium bicarbonate). The flour used is either plain flour, self raising flour, rice flour or a combination of both. With these many type of flours and leavening agents, it will therefore generate a lot of recipes..


One of the reasons that I surfed Facebook is to get inspiration of recipes.. I bumped into a very old recipe that uses yeast and plain flour. Further understanding of the recipe indicated that it is basically a steamed bread.. Yes, bread, the type of bread that we used to bake ..


Or in another perspective, it is a mantou in flower shape.. So for this recipe if you like mantou, you will like this huat kuih..


Immediately  after I read the recipe, I have the urge to try. One is that I like mantou or yeasted bread. Secondly, the procedures seems easy and very logical. Since we can shape a baked bread, why can’t we shape a steamed bread into our desired pattern. Thirdly, as it is a bread dough, it will likely to flourish depending on how we design unless the yeast is dead. Therefore, chances or succeed are great..I stepped into the kitchen and start my adventure and very happy to see the final outcome.. a beautifully crafted huat kuih.. Ha-ha.



Recipe modified from: 面粉发糕

Servings: Prepare a 6”-7” big Huat Kuih weigh about 1 kg


  • 500 grams of plain flour (普通面粉)
  • 125 grams of white sugar (白糖)
  • 11 grams of instant yeast (即时酵母)
  • 260 grams (ml) warm water (温水)
  • 50 grams of vegetable shortening or cooking oil (白油或食用油)
  • One 6” –7” bamboo basket (竹篮) that are 4” deep lined with baking paper




  • Put all the ingredients in a stand mixer bowl and use the knead function to knead until smooth and does not stick to the sides of the mixing bowl. It took me about 15 minutes to do this. Transfer out to a lightly floured surface, shape it round and let it proof until double the size. Proofing time will depend on the weather and it took me about 30 minutes.


  • Meanwhile, line the bamboo basket with some baking paper. When the first proofing is done,  punch the dough and lightly knead for 1-2 minutes. Shape round and transfer the dough to the lined basket. Ideally, the basket shall be about 75% full. Let it proof again until double in size or when it reaches 90% the height of the basket before send for steaming.

  • While the second proofing is done, get ready a steamer with enough water to steam the huat kuih for at least 45 minutes. Timing may be slightly shorter if your huat kuih is of cupcake or smaller size. Bring the water to boil.

  • Once the water is boiling, use a scissor greased with cooking oil and cut some lines into your desired pattern (it can be 3 lines, 4 lines, 5 lines or as many lines as you want). For this size, steam under high heat for at least 45 minutes or when a skewer inserted comes out clean.



This huat kuih tastes like a mantou.. If you prefer, since this is a bread dough unlike other huat kuih of which the batter is quite wet, you can easily design the huat kuih into many shapes and colour.. Close your eyes, imagine this is a mantou that can be used for praying and breakfast, do you think you will give it a try? In addition, in my humble opinion, chances of failure are very low..since this is yeasted. As long as your yeast is still active, it will boom like a bread in your desired pattern when heated…


Hope you like the post today. Cheers and have a nice day.



Four Seasons Blog Hop #53 (12 June 2014)

 Four Seasons Blog Hop - Easy Life Meal & Party Planning

Welcome to the Four Seasons Blog Hop

A party where we can celebrate the greatness that each season brings to our lives.
To be interested in the changing seasons is a happier state of mind than to be hopelessly in love with spring.
Thank you to everyone who shared their wonderful creations last week and to all of you who are joining us new this week!
Meet Our Hosts:

Four Seasons Blog Hop Hosts

Terri/Shawna – Easy Life Meal & Party Planning Bloglovin  Google+  Facebook  Pinterest  Twitter Kenneth – Guai Shu Shu  RSS  Google+ Facebook  Pinterest Twitter  Webstagram  Tumbler  Lynn – Turnips2Tangerines  Bloglovin  Google+  Facebook  Pinterest  Twitter Sandra – Scruptilicious4You Bloglovin Google+  Facebook  Pinterest  Twitter

So Let’s Get This Party Started!! Share your  food creations, gardening, clever projects, tablescapes, decorations, party themes, and inspirational knowledge … Ok, you get the point.  Join us every Thursday (opens Wednesday evening at 6:00 pm). Please stay for awhile and show some love to the guests, join us in the fun and grab a button.

Four Seasons Blog Button
We will share your posts in a variety of ways on Pinterest, Twitter, Facebook and Google Plus.  We will also have features of the week! Be sure to follow our Four Seasons Board on Pinterest!  By participating in this linky party, you agree to have your posts shared on social media and Pinterest and to receive email and Google notifications for reminders about the party. If you don’t want to receive notifications, please let us know.

Featured Blogger

This week we are featuring Taylor Made Ranch Homestead who has a great appreciation for their life and the most enjoyable posts every single week! Please stop by and check out her blog and say hi while you’re there. Meet Taylor Made Ranch “Living where we do has taught me a new appreciation for the beauty God has blessed us with each and every day . . .  I try to be as gentle as I can as I tread on this land and in this life . . .I’ve heard the phrase “Bloom where you’re planted” and I’m so blessed to have been planted here!  On this blog I hope to share a wide range of posts. There is of course the joy of a new calf and the worry of droughts and floods, but I’ll also share a glimpse into daily life on the ranch. So sit back & enjoy the ride – we love it and so will you!”

Registered Hereford Calf #TaylorMadeRanch







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