Bombay Duck with Green Bean Vermicelle

Patong bombay na may Berdeng Sotanghon Bean
Bombay Duck with Green Bean Vermicelle
粉絲煮狗肚魚

Sangkap	Panimpla
600g patong Bombay 80g berdeng bean sotanghon 160g karne ng baboy (tig-kalahating taba at laman) 1 pulang sili 2 ginayat dahon ng sibuyas	1 kutsaritang binurong gulay 1 1/2 kutsaritang asin 1 1/2 tasang sabaw
Ingredients	Seasoning
600g Bombay Duck 80g Green Bean Vermicelli 160g Pork (semi fat-lean) 1 Red Chili 2 chopped Spring Onion	1 teaspoon preserved vegetable 1 1/2 teaspoons salt 1 1/2 cups stock Dash of pepper 1 tablespoon fish sauce (use for marinate bombay duck)

Pamamraan

Hugasan at hiwain ang patong bombay. Ibabad sa fish sauce. Ibabad ang berdeng sotanghon bean sa kumukulong tubig hanggang sa lumambot. Hugasan at gilingin ang karne ng baboy. Linisin at gayatin ang dahon ng sibuyas at pulang sili
Igisa ang binurong gulay sa mainit na kawali. Ihalo ang giniling na baboy at igisa. Ibuhos ang sabaw at pakuluin.
Ihalo ang patong bombay at berdeng sotanghon bean. Iluto ng anim na minuto. Timplahan ng asin at paminta.
Ihain ng may ginayat na pulang sili at dahon ng sibuyas.

Method

Wash and cut the bombay duck. Marinate briefly with fish sauce. Soak the green bean vermicelli in boiling water until soft. Wash and mince the pork. Wash and shred the spring onion and red chili.
Saute the preserved vegetable with preheated wok. Add the minced pork and stir-fry until fragrant. Pour in the stock and bring to the boil.
Add the bombay duck and green bean vermicelli. Cook for 6 minutes. Season with salt and pepper.
. Dish and serve with shredded red chili and spring onion.


Ingredients	saute the preserved vegetable, add in the minced pork and stir-fry until fragrant	Cook the bombay duck and green bean vermicelle for 6 mintues, season with salt

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