VERMICELLI WITH PATA TIM

INGREDIENTS:

100g vermicelli

1-1/2 kilo pata back

¼ pechay Baguio (chopped)

¼ Baguio beans (cut into 2)

1 large carrot

Garlic (minced)

3 cups pineapple juice

3 tbsp. soy sauce

3 tbsp. oyster sauce

3 tbsp. brown sugar

2pcs star anise

Whole black pepper, wood mushroom (tengang daga soak in water)

Spring onion (optional)

PROCEDURE:

1. Cook 100g vermicelli according to package instructions.

2. In a large pan, deep fry pata back until golden brown.

3. Add pineapple juice, soy sauce, oyster sauce, onions, garlic, whole black pepper, star anise, and brown sugar.

4. Bring to a boil, reduce heat and simmer uncovered for 20 minutes or until thickened.

5. Next add the petchay, Baguio beans, carrots and wood mushroom, and simmer for another 2 minutes.

6. Remove from heat and pour pata tim over vermicelli.

7. Best served hot.