HOW TO COOK OYSTER VERMICELLI (ô-á mi-sòan)

How to Cook Oyter Vermicelli (ô-á mi-sòan) –this dish is one many ways of cooking oysters by the Taiwanese. I am not sure if it is Taiwanese traditional food because I know a recipe of this dish which is actually a Chinese version but one thing is for sure, this Oyster Vermicelli is an Asian dish. Since the Taiwanese is very good in cooking noodles like vermicelli, this dish is made out of their very skillful ways of making noodle soup dishes. I admire them because I can’t remember any of their vermicelli dishes that I didn’t like to eat and in fact I like all of them. You can experiment using this recipe to make your very own version of it. I would like to suggest that since there are many brands of vermicelli noodles, it is good to use the Mariposa brand because I find it firm enough for this recipe. Here is how to cook Oyster Vermicelli (ô-á mi-sòan):

INGREDIENTS

2 pounds small size oysters

1 tablespoon rice wine

½ teaspoon salt  

6 tablespoon cornstarch

2 small packs of Mariposa vermicelli, or ½ pound of any vermicelli (cooked)

¼ cup oil

4 cloves garlic (minced)

4 tablespoon low sodium soy sauce

4 tablespoon cognac (traditionally it has no cognac)

8 cups chicken broth

½ teaspoon salt

2 teaspoon ground pepper

3 tablespoon cornstarch

COOKING PROCEDURE

1. Clean the oysters with running water.

2. In a pot, boil water then cooked oyster for 1 minute.

3. Remove from the pot and drain then set aside.

4. In a bowl, combine rice wine, salt and cornstarch. Mix well.

5. Marinate the oysters for 30 minutes

6. In a wok, heat oil.

7. Add the garlic and saute until the garlic turns brown.

8. Add soy sauce, cognac, broth, salt, pepper cornstarch.

9. Stir until the starch is perfectly dispersed.

10. Boil until the soup is thick.

11. Put the cooked vermicelli in a serving bowl.

12. Pour sauce into the bowl and serve.

HOW TO COOK OYSTER VERMICELLI (ô-á mi-sòan)