This recipe must be the most-used one in my home but hasn’t been documented on the blog! I was actually going to fry some bee hoon a year ago but somehow I decided not to and ended up stewing the bee hoon instead. And that’s just the background story behind this simple yet very delicious dish of white bee hoon. Many years ago, back when I was staying near Redhill Food Centre, I used to patronise the 白米粉 stall – a plain white signboard with red words stating that it sells white bee hoon. Initially I thought, what’s the big deal about white bee hoon.. and how good could it possibly taste? Of course I changed my mind about it after eating it and who’d have known that I’d cook something similar to it some day in my kitchen? I can’t say that it tastes the same as what I used to eat there but honestly, I don’t really remember it anymore since it’s been a long while and I’m just so used to eating my own version these days.
I haven’t posted this recipe because I thought it sounded too easy to be included in my One-dish meal index but after I posted how it is in A Day in my life (2015 version), I received some requests for it to be included on the blog so here it is! I hope you enjoy this really hearty and nutritious dish too!
It may seem very tedious but actually with the basic soup base (stock) cooked way beforehand, preparation and cooking for this dish is a breeze!
White bee hoon recipe
- 160g white bee hoon, soaked in room temperature water till soft
- ½ packet leafy vegetables (about 3-4 stalks)
- ½ carrot, sliced or julienned to preference
- 4 sticks baby corn, sliced
- 50-60g fishcake, sliced
- 130g pork fillet, sliced thinly
- 6 prawns, shelled and deveined
- 8-10 fishballs (optional)
- 2-3 teaspoons minced garlic
- 3 teaspoons oil
- 500-600ml stock, adjust quantity according to the amount of 'gravy' you like
- 1 egg, beaten (optional)
- salt to taste
- 1 teaspoon hua diao jiu
- 1 teaspoon light soy sauce
- 1 teaspoon sesame oil
- ½ teaspoon brown sugar (optional, if using white sugar, use only ¼tsp)
- a couple dashes of ground white pepper
- 2 teaspoons hua diao jiu
- 1 tablespoon oyster sauce
- 2 teaspoons sesame oil
- 3 dashes of ground black pepper
- ½ teaspoon light soy sauce
- a dash of ground white pepper
- ½ teaspoon sesame oil
- Heat pot. Add 1 teaspoon of oil when pot is hot.
- Add ½ of the minced garlic when oil is hot. Fry till fragrant.
- Add pork and fry for a minute.
- Add prawns and fry till they just turn pink (about 80% cooked). If too dry, add about 2 tablespoons water/stock.
- Dish out the prawns and pork. Set aside.
- Add 2 teaspoons of oil and fry the remaining garlic till fragrant.
- Add the baby corn and carrot and fry for a minute.
- Add the leafy vegetables. Once vegetable starts to wilt, add in the bee hoon and the stock and bring to a rolling boil.
- Meanwhile, either panfry the fishcake (whole) or airfry it for 8 minutes at 180degC (no need to add oil for air frying).
- Once the stock has started boiling, simmer till the bee hoon is cooked through.
- Add the fishballs if you are including it at this point. Once they float, they are cooked.
- Add the beaten egg (add it in in a swirling motion around the pot). Do not stir till egg has set.
- Lastly return the prawns and pork to the pot.
- Add salt to taste.
- Dish and serve.
For more ideas on one-dish meals, please refer to the One-dish meals Index.