Fried Bee Hoon With Vegetables & Mushrooms

Ingredients:

150g of ikan bilis
Cooking oil for deep frying

Methods:

1. Wash the ikan bilis till the water turns clear. Drain and set aside.

2. Heat the oil in the wok.

3. Once the oil is hot, add the ikan bilis into the wok. Stir well. Make sure the oil is enough to cover the ikan bilis.

4. Deep fry the ikan bilis till they are brown and crispy.

5. Remove the ikan bilis and place them on the kitchen towel. Once cool down, put the ikan bilis into an air tight container.

Mee Siam (Dry Version)

Chilli Paste

After frying

I saw a post from The Little Teochew about the dry version of Mee Siam few months ago. I was drooling and immediately bookmarked the page.

Today I wanted to fry bee hoon but didn't want to cook the usual one. So I thought of whipping up this spicy and sour bee hoon! Indeed the bee hoon was very addictive! Hahaha!!! My brother had 3 plates!!!

I changed the recipe a bit because 1. for more people, 2. we prefer spicer! That why I added chilli padi. The result? Oh it was awesome! Oh by the way, limes are must have! ;)

Ingredients:

1 pack of Chilli Brand Bee Hoon (soak with water until soften) 400g
Chives (cut into short length)
1 piece of firm beancurd ( cut into thin slices)
3 eggs (beaten)
Cooking oil
Oil for frying the chilli paste
1 tsp sugar
1 tsp salt
100ml water
Limes

Chilli paste (blend all the below ingredients together into a paste):

6 red chilli (deseeded)
4 chilli padi (deseeded)
10 shallots
10 garlic
4 tbsp Tau Cheo

Methods:

1. Heat the oil (use more oil) in a non stick pan. Fry the chilli paste until fragrant and oil seeping out from the paste. Set aside.

2. Fry the eggs and cut them into thin slices. Set aside.

3. Fry the beancurd until golden and crisp. Set aside.

4. Using 2 tbsp of cooking with a heated wok. Toss in the Bee Hoon.

5. Quickly add the chilli paste and water into the wok.

6. Mix and toss the bee Hoon with the paste evenly.

7. Add the salt and sugar. Mix well.

8. Toss in the beancurd and chives. Mix well.

Place some egg slices on top of the Bee Hoon and a lime at the side.

Thick Bee Hoon in ABC Soup

My sister's dinner for tonight... She said its nice!

Ingredients:

500ml or more ABC Soup (with potato and carrot cubes, 2 pork ribs)
1 handful broccoli
1 handful Baby Bak Choy
Thick Bee Hoon for 1 pax (about 1 and a half handful)
Coarse black pepper

Methods:

1. Blanch the broccoli for 2 minutes. Add the Baby Bak Choy and cook for 10 seconds. Drain and set aside.

2. Blanch the thick thick bee hoon for a minute. Drain and set aside.

3. Put the thick bee hoon on a bowl. Arrange the vegetables on the bee hoon.

4. Heat the ABC soup.

5. Arrange the pork ribs, potato and carrot cubes on the bee hoon. Ladle the soup into the bowl. Sprinkle some coarse black pepper.

Fried Bee Hoon

I'm feeling lazy this weekend. I cooked Yong Tau Foo Macaroni yesterday. And this morning before I headed to the office, I was thinking what to cook for dinner. Sigh... I hate to work on Sunday...

Then an idea popped up. Why not fry up a wok of Bee Hoon and a pot of Chicken Curry! These can easily serve 5 to 6 person. At least I don't have to come up with 3 or 4 different dishes! Hahaha... Within an hour or so, a nice pot of pipping hot curry and Bee Hoon is ready for dinner.

Ingredients:

1 packet Bee Hoon (400g)
1 cabbage (sliced)
2 cloves garlic (minced)
Salt (optional)
2 tbsp oil

Mixture:
300ml water
2 tbsp dark soya sauce
5 tbsp soy sauce
2 oyster sauce

Methods:

1. Soak the Bee Hoon with water until soften. Drain and set aside.

2. Sauté the garlic with 2 tbsp oil in a wok.

3. Add the cabbage and stir fry for few minutes.

4. Add the Bee Hoon into the wok.

5. Drizzle the mixture on the Bee Hoon. Stir and mix well until the mixture dries up.

6. Taste the bee hoon. Add a little salt if needed.