Hingpit


Filipino Bihon and Singapore Bee Hoon are one and the same
8 June 2010, 1:43 pm
Filed under: Cooking, Noodles, Pork, Vegies

The two fried rice noodle dishes have a lot in common. Just like other Asian cuisines there are several variations of it around Asia. The Singapore Bee Hoon I’ve tasted during our last visit in Singapore is one of the best fried rice noodle dishes. Here is my version.

Ingredients:
1 packet rice vermicelli
3 eggs, beaten
oil
2 tbsp chopped garlic
500g pork spare ribs, thinly sliced
3 pcs Chinese style Lup Chong (Chinese sausage), thinly sliced
1 medium sized onion, thinly sliced
1 small carrot, julienned
1 cup cabbage, thinly sliced
1 cup washed beansprouts
1 cup green beans, cut diagonally into one-inch length.
½ red capsicum, thinly sliced
½ cup dried black fungus,
2 cups water
1 tbsp oyster sauce
2 tbsp light soy sauce
1 tbsp sesame oil
1 chicken cube
salt and pepper to taste

Optional for Garnishing:
Fried Fish Tofu, sliced
Fried dried shredded squid
Fried eggs, sliced into thin strips
Calamansi (squeeze calamansi juice into the bihon/bee hoon before eating)

Procedure:
• Soak the rice vermicelli in hot water for about 8 to 10 minutes until soft (al dente) Drain and set aside.
• Soak dried black fungus in hot water for half an hour. Drain and slice thinly.
• Fry eggs, fish tofu, Chinese sausage and shredded dried squid, separately. Set aside.
• In a clean wok add oil and sauté garlic, onion until fragrant.
• Add sliced pork and sauté until brown.
• Add water, oyster sauce, soy sauce, fried Chinese sausage, chicken stock cube and cook until pork is
tender.
• Adjust the taste with salt and pepper
• Add the carrots, beansprouts, red capsicum, green beans, cabbage, black fungus
• Stir to combine, cover and cook for 2 to 3 minutes or until vegetables are starting to soften.
• Scoop and transfer the cooked pork and vegetables to a plate or shallow bowl and set aside.
• In the remaining broth, add the rice vermicelli in the wok, stirring constantly until the noodles have absorbed all the broth.
• When the noodles are done, add the cooked pork and vegetables and sesame oil to the pan and toss thoroughly.
• Serve noodles and garnish with the previously cooked egg strips, fried squid, and fish tofu.


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