Tuesday, May 20, 2008

Fried Beehoon

Beehoon is a local Singapore term for rice vermicilli. It's a common and favourite dish which can be eaten for breakfast, lunch, dinner and even supper. It's also a favourite of my husband's.

Whenever I can't think of what to make for dinner, I'll do a fried beehoon and he'll finish off a huge plate of this. I would usually keep the ingredients simple, nothing fanciful but with lots of veggies.

1 packet Bee Hoon (I used the "Two Red Chilli" brand)
1 packet dried taupok (fried beancurd puffs)
1/2 cup of shelled shrimps
1 cupful of beansprouts
1 handful of chye-sim
1 medium sized Beijing cabbage (you could substitute this with Chinese cabbage)
3 Pcs Fish cake sliced (optional)
Garlic chopped
Soya sauce to taste
1 cube of Knorr's chicken cube
Salt to taste
Pepper to taste
4 table spoon of oil


1) Soak one packet of Bee hoon in container with tap water for 25 minutes. Then drain away the water and put beehoon aside.

2) Wash & drain cabbage - sliced into 1/2" strips.

3) Deshell the prawns.

4) Add oil to wok. Fry sliced garlic in low heat till fragant and lightly golden.

5) Add in the cabbage, prawns and taupok. Add in Knorr's chicken cube, a bit of salt, soya sauce and pepper. Add 1/3 cup of water and stir fry for 3 minutes.

6) Add bee hoon and stir fry for another ten minutes. Then add in the sliced fish cake (optional), beansprouts and chye-sim and fry for 5 minutes.

7) Taste, add more soya sauce and pepper if needed.

8) Garnish with cilantro and fried sliced shallots. Serve with sliced red chillies.

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