Tambi – Vermicelli

Nuvita Biscuits


1 Cup Vermicelli
1/4 Cup Sugar
1 Table Spoon Vegetable Oil
5 to 6 drops Rose or Vanilla Essence (optional)
1 Table Spoon Black (or mixed) Raisins
2 Pinches of table salt
1 Cup of water


10″ to 12″ Sauce Pan
Wooden Spatulla


  • Add the oil to the Sauce Pan on medium flame, then add Vermicelli and start stirring.
  • Stir until Vermicelli turns golden brown. Then stir a little more for some to get to dark brown but do not let to burn.
  • Add the cup of water to the pan. Please take care as the process will cause a little steam to raise and may also splash a few drops of oil or hot water as you are mixing.
  • Add the raisins by spreading all over the vermicelli.
  • F adding rose or vanilla essence, now would be a good time to do so.
  • Stir and spread evenly in the sauce pan, then lower the flame to medium low.
  • Cover and take 5 minutes rest as the vermicelli gently cooks and absorbs the liquid.
  • Inspect if the liquid has been absorbed and evaporated if so, then vermicelli is ready.
  • Remove from stove and stir to mix one time.


Serve 3 to 4 heaped Table Spoons in small plate. Can be eaten by itself with spoon or fork or can be eaten with any kind of bread.


This is not the main meal, rather a side dish that can be served with rice and curry, bread and curry, mseto, chapatti and many more. That is why it can be eaten for breakfast or dinner (or some would call supper)



Recipe Comments

  1. posted by DuckieM10 on Mar 18, 2013

    We’re in the process of moving and all of our pots and pans are packed up and in storage. Is there a way to cook pasta other than on the stove?

  2. posted by John G on Mar 19, 2013

    Hi, I love seafood marinara pasta but I can’t seem to find a tasty and traditional recipe for seafood marinara. Anyone out there have a yummy and tasty recipe for me? I’m from Australia.. Cheers.

  3. posted by skillz on Mar 19, 2013

    I need to make a Japanese dish for special occasions and i have no idea what to make! please help!

  4. posted by nasty1 on Mar 19, 2013

    Hi there,
    for my english exam project I have to capture the ‘essence’ of the 1950’s in an interview with Elvis Presley. I’m not quite sure exactly how to do this without capturing more so the essence of Elvis than the 1950’s. Any suggestions?
    Thanks in advance! :)
    Please help this is really important.

  5. posted by Beavis on Mar 23, 2013

    It can be a recipe or just list the main ingredients it contained. Iā€™m planning to cook soup this weekend so let me know what you like.


  6. posted by TommyKay on Mar 26, 2013

    I’m totally addicted to the BBQd meats that come on top of the steamed rice dishes or vermicelli dishes at vietnamese restaurants.
    I’ve tried to mimic it in my own cooking but it never comes out the same!
    Can anyone send me a basic recipe of what to marinade the meats in (preferably chicken) and then how to grill it so it tastes just like in the restaurants? THANKS! šŸ˜€

  7. posted by Benihana on Mar 26, 2013

    I am trying to make a cake and the recipe calls for coffee essence. Where would I find this?

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