I have been trying to recreate the vermicelli that gets served in temple.
I have been failing hopelessly, apparently and my dad only said something now about it. The temple is vermicelli is called dry vermicelli and isn’t made with milk.
The vermicelli I am making is a different type. Seriously why did nobody mention this to me after hearing me swear in the kitchen for the past week everytime I tried a different vermicelli recipe and it came out wet and not dry?
I seriously thought that I had a factor problem and my memory and understanding of a recipe needed to be restored to factory settings or something. Only to discover that there are in fact two types of vermicelli.
With Covid 19 lock down in full force, I am trying to use every last item in the pantry and the freezer before I head out to the shops. If there has been one lesson I am taking away from this lockdown is that I am very wasteful. It is just so easy to go to the stores and buy something without even thinking twice. Now that I have to count my pennies and ensure that I use food without wasting any, I am more conscious of what I have in the freezer.
Take the box of vermicelli I found at the bottom of the freezer under all the frozen vegetables. There were 2 boxes of white vermicelli and 1 packet of brown vermicelli. Had I been making this dish before lock down, I wouldn’t have even bothered to look deep in the freezer, I would have just watsapped my dad to buy a box on the way home, which is food and money wastage and with the future unknown one cannot be wasteful.
This box, with load shedding a while back had defrosted and the bottom had frozen to the bottom of the freezer and ensuring the bottom pieces had frost bite, nothing wrong with the rest of the box, I just ditched the ones that had frost bite and the ones that were stuck to the bottom of the box, which was a handful only.
The verdict on this dish, my parents loved in, my dad made sure that I kept a container full aside for him to take to work. The original recipe asked for 2 cups of sugar, which in my opinion is just too too much so I halved in and opted for 1 cup rather, you can always add more sugar but you can never take out sugar from a dish.
- 500g x vermicelli, broken up.
- 5 x elatchi pods.
- 2 x cinnamon sticks.
- 1 x cup castor sugar.
- 100g x butter.
- 1l x milk.
- Handful of silvered almonds.
- Handful of sultanas.
- 1 x cup water.
- ¼ x cup sago.
- Place the broken vermicelli in a pot and dry roast till nice and golden brown.
- Add the elatchi pods and cinnamon sticks and give it a good toss.
- Add the butter and allow to melt.
- Add the sugar and mix.
- Add the milk, water and sago.
- Mix, cover and cook till the mixture starts to thick roughly 10 minutes.
- Mix in the almonds and sultanas.
- Stirring continuously to prevent sticking to the bottom of the pot, allow the mixture to cook till the sago is soft and transparent.