Tuesday, September 30, 2014

AFF Singapore - Economic Fried Bee Hoon (Fried Rice Vermicelli)

Nice and yummy dish my family always love. I usually buy it from outside, this time I tried cooking it myself and so pleased with the result. Yummy and one great thing that outside food is usually lacking of - not oily! :)


 
 
 
What you need:
 
300g beehoon (rice vermicelli), soaked in water til soft, drained
150g beansprouts, washed and drained
4 shallots, peeled and sliced
2 cloves of garlic, peeled and chopped
1 cup of water (original recipe is 2 cups, but mine was good enough with 1)
4 tbsp oil
 
Seasonings:
1 tbsp light soya sauce
1 tbsp dark caramel sauce
1 tsp sugar
1 1/4 tsp salt
 
Method:
  1. Heat oil, sautee garlic and shallots til golden brown. Add in water, light soya sauce, sugar, salt and bring to boil
  2. Add in beehoon, dark caramel sauce, and quickly stir fry, toss well. Cover with lid, cook for 2minutes
  3. Add in beansprouts, stir fry and toss well. If beehoon is too dry, add in hot water
  4. Dish out and serve
 
Serve the beehoon with stir fry cabbage, fried egg and fried luncheon meat
 
Stir fry cabbage:
 
What you need:
 
200g cabbage, tear into small pieces
1 carrot, julienned
3 cloves of garlic, chopped
salt, light soya sauce, pepper, oil, some water
 
Method:
  1. Heat oil, sautee garlic til fragrant. Add in carrot, cook for a minute
  2. Add in cabbage, stir fry. Add in seasonings, water, bring to boil and cook til cabbage softened
  3. Dish out and serve
 
Fried luncheon meat: slice canned luncheon meat, dip in beaten egg and deep fry
 
 
 


I am submitting this post to Asian Food Fest - Singapore, hosted by Grace from Life can be Simple

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