Fried Bee Hoon recipe

Posted on December 26, 2010 by Angeline

My hubby absolutely loves this fried bee hoon I make and I must say I love it too. [Update in 2014: our two kids love this too! And my hubby’s colleagues who visited also loved it.] It’s so simple to prepare and cook and since it’s a one-dish meal (click the link for a complete list of one-dish meal recipes on the blog), it’s great for those days that you’re strapped for time.

My mum will cook this for us on lazy weekends in the past. Well, for me, this dish ahem, doesn’t only appear on weekends! 😀 It’s a life-saver on days that I want to have an easy afternoon and you know, spend more time with the kids.

fried bee hoon recipe

Fried Bee Hoon Recipe

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Fried Bee Hoon
Author: 
Prep time: 
Cook time: 
Total time: 
Serves: 3
 
Ingredients
  • 1 can of stewed pork (see note)
  • ⅓ large carrot, julienned (about 40g)
  • 1 packet leafy vegetables washed and plucked (about 180g) - I used xiao bai cai
  • 4 handfuls beansprouts, washed and plucked (about 120g)
  • 30g minced garlic
  • 100g fishcake, sliced in strips
  • 2 tablespoons shallot oil (made by frying thinly sliced shallots in oil on stovetop or microwaving for about 3 min) - this can be prepared in advance. I usually make a batch (of both crispy shallots as well as the shallot oil) to store for use for a week.\
  • 2 tablespoons olive oil (for frying)
  • ½ big packet bee hoon (200g) - I use Chilli brand
Seasoning:
  • 1 tablespoon oyster sauce
  • 1 teaspoon light soy sauce
  • 1 teaspoon dark soy sauce (optional: for colour)
Instructions
  1. Soak bee hoon in room temperature water till softened (about 15-30min).
  2. Remove stewed pork from can. Remove all bones and shred the meat (not too finely). Set aside.
  3. Strain the gravy from the canned stewed pork with an oil filter paper. You will get a clear brown broth.
  4. Heat 2 tablespoons olive oil in a wok and fry the minced garlic till fragrant.
  5. Add the carrots. Fry for a couple of minutes then add in the leafy vegetables. When the leafy vegetables are starting to wilt, add the fishcake and beansprouts.
  6. Fry for a minute then add the pre-soaked bee hoon.
  7. Pour the shredded stewed pork together with the strained liquid over the mixture and mix evenly.
  8. Add the seasoning. Start with the recommended amount of seasoning and adjust thereafter according to preference.
  9. Dish and top with more crispy shallot bits and oil if desired.
Notes
If not using canned stewed pork ribs, increase the seasoning of oyster sauce and light soy sauce. Start with 1 tablespoon of oyster sauce and 1 teaspoon of light soy sauce then add more according to taste.

 

Click the link for a complete list of one-dish meal recipes (with thumbnails) on the blog.

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Posted in Chinese Food, Food for kids, Noodles/ Pasta, Recipes | 3 Comments

Hongkong style steamed fish

Posted on December 26, 2010 by Angeline

I must really thank homeladychef for sharing her recipe for this Hong kong style steamed fish. It really tastes like what we get at restaurants and I was sooo over the moon for being able to replicate that!

I’d wanted to get seabass to cook this dish but I wasn’t able to get it at the market the other day so I got this other fish called boon tong. I have no idea what’s that called in English or Mandarin since the fishmonger wasn’t able to provide me with the chinese name of the fish. 🙂

It’s quite cheap – I got these three fishes for a mere $6! ok, it was supposed to be $6.50 but the uncle was nice and gave me a discount since I’m always buying seafood from him.

I modified the way I prepared the oil for drizzling over the fish and the ginger that’s served together with the fish.

Hongkong style steamed fish

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Hongkong style steamed fish
Author: 
 
Ingredients
  • 500-600g fish
  • thumb-sized ginger, skinned, slice some and julien some
  • a couple bunches of scallions
  • sesame oil
  • olive oil
Sauce:
  • 1 tablespoon (15ml) light soy sauce
  • 1 teaspoon sugar or rock sugar
  • 90ml water/ stock
Instructions
  1. Clean the fish.
  2. Place some sliced ginger and scallions on the plate used for steaming. Place the fish on top and top it with more ginger and scallions.
  3. When the water is boiling hot, place the fish into the steamer and steam for about 10min. (Max 10min for 600g fish, add 1min for every 100g more)
  4. Meanwhile, prepare the sauce and heat it up using the microwave or on stovetop.
  5. When fish is steamed, transfer the fish carefully to a serving plate (only the fish!) and discard all the ginger, scallion and water from the steaming plate.
  6. Pour the prepared sauce over the fish.
  7. Heat some oil (olive and sesame oil mixed) in the wok and fry the julienned ginger till golden brown. Remove the ginger and scatter it on top of the fish together with scallions.
  8. Continue to heat the oil left in the wok till it's smoking hot. Pour this oil over the fish and you're done! 🙂

 

For more fish & seafood recipes, do check out the Fish & Seafood section in this blog for a complete directory of recipes (with thumbnails).

 

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Posted in Chinese Food, Food for kids, Recipes, Seafood | Tagged | 4 Comments