Friday, October 20, 2006

Chow Mai Fun ~ Fried Beehoon

I learn this method of pre-soaking the bee hoon in soya sauce from kc. I find this makes the beehoon tastier and is an easier way to fry beehoon.

Serves 2

250gm bee hoon (rice vermicelli)

Seasoning A
1 tsp dark soya sauce
2 Tbsp light soya sauce
1 tsp sesame oil
100ml water

Seasoning B
1 Tbsp fish sauce
2 tsp sweet soy sauce (kecap manis)

10 raw prawns
fish cake
100g char siew (optional)
1 bunch choy sum
1 egg, beaten (optional)
1 Tbsp cooking oil
1 Tbsp garlic
salt and pepper to taste

1. Soak beehoon with water to soften it slightly. Drain.

2. Add Seasoning A to the beehoon to soak for ½ hour or till soft.

3. Heat oil, add garlic and prawns, fry until prawns turn pink.

4. Add choy sum and fish cake. Stir to mix for a few seconds.

5. Add beehoon including the liquid and Seasoning B. Add the beaten egg on top. Cover for a minute.

6. Stir fry until evenly mixed.

7. Serve immediately. Garnish with fried spring onions.


jadepearl said...

I just love bee hoon...anything method of cooking...delicious!!! Yummy!!!

Edith said...

this is really tempting you know.

Anonymous said...

hi was running out of ideas for a quick simple lunch. tot of u immediately. had a quick scroll and voila came tis tempting fried beehoon. tis was my first time soaking the noodles in soya sauce. the end results was really delicious. thanks so much

Sinner said...

So glad you like this beehoon. We have since stuck to this method of frying beehoon as it is so easy to cook and doesn't stick.

Thanks for the feedback.

LinkWithin Related Stories Widget for Blogs