Fried Bee Hoon - a 101 recipe (rice vermicelli)Monday, September 08, 2014
Bee Hoon is a "stand by me" friend which every Chinese home cook should get familiar with.
Like pasta for Italians, it is a staple which is useful for different occasions and can be cooked in many ways.
Here in Singapore, it seems you you can find fried bee hoon everywhere: wakes & funerals, parties, catered buffets spreads and hawker stalls. I must have eaten a lot of bee hoon growing up, second only to rice. It actually is made from rice and that may explain it’s staple appeal to Asians.
It is easily available in most global world cities. Dehydrated like pasta, it can keep for months in your larder. Quick and easy to cook, it is also a favourite party dish as it can be served as a stand-alone dish, vegetarian one or to accompany another meat dish. It can be served at room temperature. Unless it is a soup recipe, it will still taste good if you serve it many hours after it is cooked.
|er..a packet of |
Tai Sun Bee Hoon
Like pasta, it can go a thousand direction and it is up to you. Unlike pasta, it absorbs liquid and flavours well. This open many possibilities of cooking it and indeed there are countless good and established Bee Hoon recipes. And of course, we all know the Nonya’s version of Mee Siam very well.
I will start with a very basic 101 "Economic Bee Hoon“ recipe and in future posts, share with you other ways of cooking it.
Ingredients1 Tablespoon Chopped garlic
200 gm beans sprout
1 tablespoon dark sauce
1 tablespoon soy sauce
1 tablespoon fish sauce
1 cup water (200 ml)
2 Tablespoon oil (or lard)
- Heat up a wok and add the oil.
- Add the garlic and fry for about half a minute.
- Add the bee hoon. Use your hands and separate the it as you add so that the noodles are not entangled.
- Add the sauces, water and stir.
- After 5 minutes, move the Bee Hoon aside in the wok and add the bean sprouts. Do a quick fry an dmix together.
- Test the texture of the bee hoon. In about 10 minutes, it should be done. From experience, you can often tell how cooked it is just by lifting some of the noodles using a chopstick and observe how they drape over. Make sure it is not too soft.
Just get this right and as you can see, there are just so many different ways of flavouring the noodles. There is the vegetarian recipe involving julienned veg (Chinese yellow chives, carrots, cabbage etc), adding chicken stock will take in another direction, there is the Mee Siam way (dry or wet) or as in the pic above, adding diced torch ginger (bunga kantan) in the Thai/Malay direction or the Cantonese way of braising it in meat sauce. Endless recipes to work on!
I like "economic bee hoon” for breakfast and actually, just about any meal of the day. Start with a simple recipe first and you will realise how easy it is to make this. It is also a simple "one-pot” meal which you can make healthily, by adding more veg etc.