Budget · Chinese · Fast & Easy · Mains · noodles · One Dish Meals · Pork · Uncategorized

Stewed Pork Fried Bee Hoon 红烧扣肉炒米粉

12341281_871752706265056_7535442008451622181_nI have tried frying bee hoon (rice vermicelli) a few times now but have not been able to get the right texture. It annoys me as i loooove been hoon! If you do not know what bee hoon is, an easy way to explain is it’s the asian angel hair pasta, it’s fine, light and not starchy. I am so happy that I’ve finally made the perfect bee hoon today! Turns out the trick is to use hot boiling water. I feel silly now haha.. I am still craving for this dish now as I am typing this, and I have already decided to make this for chinese new year to bring to my mom’s house; it’s that good! And what is even better that this is a quick one dish meal that saved my night after a long day at work. I have to jot this recipe down so I won’t forget. The good thing about this recipe is that i will fry the popular pig trotters bee hoon 猪脚米粉 exactly the same way 🙂 A note as well, is that i used the much thicker bee hoon meant for fish head bee hoon soup. It has a much better bite and tastes amazing fried this way.

Ingredients:

  1. 1/2 pack thick bee hoon (soak in water until soft)
  2. 1 carrot, cut in strips
  3. 3 bunch baby bak choy
  4. 3 cloves garlic, chopped
  5. 1 can of stewed pork slices, roughly cut (you can use the gravy in the can, its veryyyy oily)
  6. 1-2 tsp mushroom powder
  7. Plenty of ground black pepper
  8. About 3 tbsp light soy sauce, adjust to taste
  9. 1 tbsp dark soy sauce
  10. Hot boiling water
  11. Chillies, spring onions and fried shallots, to garnish

Method:

  1. Heat oil in hot wok and fry garlic until fragrant.
  2. Drain bee hoon and add into wok, along with carrots. Add in gravy from the pork slices if you are using it. Mix well.
  3. Add in hot boiling water, just enough to cover half of the bee hoon. Bring to boil on high heat and cover the wok.
  4. When the water is reduced to a small amount, add in stewed pork, bak choy and mix. Add in all seasoning and sauces and mix well.
  5. When The water is reduced to almost none and bee hoon looks sticky, cover the wok over high heat for about 30 secs and turn off the fire.
  6. Let the bee hoon sit in the wok covered for about 10 minutes before opening the lid.
  7. Garnish and serve with sambal belachan and green chillies.

 

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