FRIED BEEHOON (PENANG STYLE)

Monday, 17 July 2017






Fried Bee Hoon is Fried Rice Vermicelli in Hokkien.  This is a very simple and quick meal to prepare. My mother always made this for us when we were kids. She cooked a very big portion that was enough to feed 10 persons. My brothers would have double portion. I still miss the flavours of my childhood and this was my way of bringing back the memories.

Serve 4 persons

INGREDIENTS:

300g bee hoon/rice vermicelli (soaked in water for 20 – 30 minutes and drained)
200g bean sprouts (washed and drained)
200g choy sum (washed, cut and drained)
12 medium size prawn (de-shell)
4 shallots (sliced) - optional
2 cloves of garlic (finely chopped)
1 cup of water
3 – 4 tbsp cooking oil

Seasonings (Mix all in a small bowl)
1 tbsp dark soy sauce
3 tbsp light soy sauce
1 tsp salt or to taste
1 tbsp water

Garnishing
2 Eggs + ¼ tsp salt (fry the thin omelette in a non stick frying pan and cut it thin)

METHOD:

1.  Heat oil in a wok, fry the garlic and shallots till golden brown and fragrant.
2.  Next add the prawn with 2 tsp of seasoning.
3.  Then add the bean sprouts and choy sum.
4.  Toss in the vermicelli and add in more seasoning and some water, stir fry well. If bee hoon too dry, 5.  add in more water.
6.  Taste and adjust accordingly.
7.  Fry until the noodles have soaked up all the liquids, and is of a dry consistency. This usually takes about 5 minutes.
8.  Serve with fresh cut red chilli in soya sauce and lime.