Tuesday, September 21, 2010
FRIED BEE HOON
Bee hoon is a thin noodle made of rice, dry packed and requires soaking before you proceed to prepare any dish using rice vermicelli.
It is particularly prominent in the cuisines of China, Hong Kong and most South East Asian countries. It is either stir fried or served along with a soup. Sometimes fish ball, beef, prawn or egg are added along with other ingredients.
What I have prepared is vegetarian version, feel free to include chicken, beef or prawn if you want and adjust the spice level to your liking. Adding chili paste is personal preference you can either add or omit this.
FRIED BEE HOON
Serves 3-4 persons
250g bee hoon (rice vermicelli)
1 big onion chopped
2 tomatoes chopped
3 cloves garlic minced
1 cup bean sprout, tail removed
Small cabbage shredded
1 carrot cut into matchsticks
1 cup button mushroom cut into 2
2 T chili paste
2 T tomato sauce
2 T chili sauce
3/4 cup hot water
2 T oil
salt and sugar to taste
red and green chili for garnish
* Soak bee hoon with cold water for 1 hour then drain.
* Heat the oil, fry the onion and garlic until fragrant.
* Add in the tomato and salt, cook until tomato turns soft.
* Now add the chili paste and fry until the raw smell goes.
* Pour chili sauce, tomato sauce and sugar to the chili mixture, add 3/4 cup hot water let it boils.
* Mix in carrot and cabbage, stir for a few minutes, add bee hoon and mushroom.
* Once the bee hoon turns soft, add salt and sugar if needed, turns off heat.
* Now add the bean sprout, stir well. Garnish with sliced red and green chili before serving. Enjoy...
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