红烧猪肉炒米粉

This is not a yearly affair. The last time i ate this bee hoon was more than 15 years ago. Seems long ya? haha... The taste of of the bee hoon still remains fresh in my memory. I used to have it on almost every occasion whenever there's a celebration or gathering in our family. Hmm... tired of it during that time. Since dad suggested having this dish for breakfast this morning, i had no choice but to give in.
Ingredients;
1 can roasted pork meat
1 packet dried bee hoon, soaked and drained
1 handful of beansprouts
Some shredded cabbage
3 dried mushroom, soak and shred
5 baby carrots, cut into sticks
1 clove garlic, chopped
Salt to taste
Stock
Oil for frying
Cashew nuts
Green chili pickles

Method,
-Remove roasted pork from can, shred into smaller pieces.
-Filter roast pork oil and discard oil residue, set aside for later use.
-Fry beansprout in oil for a min, remove and set aside for later use.
-Fry mushroom for a min, remove and set aside for later use.
-Fry garlic in oil till fragrant, add carrot and fry for a min, add in cabbage and fry till soft.
-Toss in roasted pork, add stock and bring to boil.
-Add in bee hoon and mix well. Add more stock if necessary.
-Return mushroom and beansprouts to bee hoon and mix well.
-Serve with cashew nuts and green chili pickles.
-Enjoy!

Close up on our breakfast.

Canned roasted pork...so sinful! haha...