Thursday 3 November 2016

White Bee Hoon

If you find it is too far to travel to sembawang to order the white bee hoon, D.I.Y.  I like to make things. Time like this when it is too far to travel there to eat, I will cook it myself. Save time to travel and save trouble to queue up. Most important is you know what you put into a dish and also you can add or substract any ingredients. 

Bee Hoon enough for 2 persons
Your choice of seafood( I used 6 prawns, 1squid)
100g lean pork thinly sliced
1/4 carrots - cut into strips
4 stalks of Cai Xin or Shanghai green
3 shallots finely chopped
1 garlic minced
1-2 tbsp cooking oil
1 egg
1.5 - 2cups Water

Fish sauce
Light sauce
Oyster sauce
Chicken stock powder
Shao Xing wine
White pepper
Sesame oil
Corn / Potatoes flour

1. Soak bee hoon in cold water until soft. Do not over soaked. Remove from water and set aside for use.

2. Seasoned the seafood with some sea salt, shao xing wine and pepper.  Set aside. Seasoned the sliced pork with some light soy sauce, sesame oil, pepper and cornflour. Set aside.

3. Add oil in the wok and fry garlic and shallots until golden and fragrance. Fry the seafoods and pork. Remove from wok when it is cooked and set aside for use.

4. In the same wok, fry the carrots for few seconds. Add 1.5 to 2cups water. Add the seasoning, that is light soy sauce, oyster sauce, fish sauce and chicken stock powder to your taste and bring to boil. 

5. Add bee hoon once the stock is boiled. Add also cai xin. Let it boil until cai xin is cooked, aprox. few min. Add in cooked seafoods and meat. While it is still boiling beat egg and stir into Bee Hoon. Add 1 tbsp of shao xing wine. Off the fire. Serve.

Note: The amount of seasoning is not indicated here as I usually do not measure but just add to the taste I desire.

Happy cooking!


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