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.

1 packet rice vermicelli
3 eggs, beaten
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)

• 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
• 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.


Spaghetti and mussels in white wine
3 May 2010, 4:14 pm
Filed under: Noodles, Seafood

My family has always been reminded by me, of course, that when they want something to eat, or when the craving for something occurs, I am prepared to accommodate these requests. My 7-year old daughter consistently asks for her pasta favourites: spaghetti, beef lasagna, instant Mi Goreng fried noodles, or now her next favourite, sinigang.

Fortunately, Hubby, my 8-year old son and 15-year old daughter eat what is on the table. I have a propensity to organize and cook any viand they ask for. After several days of meat, meat and meat, just to finish off last week’s stock in the freezer, Hubby requested spaghetti and mussels.

Spaghetti and mussels in white wine
By: Connie Veneracion

50 g. of spaghetti (I used 150g)
12 fresh mussels, soaked, washed and debearded (also included clams)
2 tbsps. of olive oil
2 cloves of garlic, crushed and minced
1 onion, finely chopped
2 tomatoes, diced
1/2 c. of white wine (used 1 cup of an already opened bottle of Evans & Tate, Classic Margaret River)

• Cook the spaghetti according to package directions.
• Drain, reserving some of the cooking water.
• Heat the olive oil in a pan.
• Saute the garlic and onion and cook, stirring, until they start to soften.
• Pour in the white wine.
• Boil, uncovered, until most of the liquid has evaporated.
• Remember, reducing the liquid means heightening the flavors.
• Add the tomatoes.
• Pour in the pasta water. (I used ¼ cup of pasta water)
• Boil some more until reduced and the tomatoes start to turn mushy.
• Season with salt and pepper.
• Add the mussels to the pan.
• Cook for a few minutes or just until they open
(alternatively, you can pry the shells open after debearding then discarding the empty half shell).
• Throw in the cooked pasta into the pot.
• Toss to coat. Serve at once.

Chicken Sotanghon Soup with Miso
8 January 2010, 12:00 am
Filed under: Chicken, Noodles

The cyclone warning was cancelled last Tuesday by the Bureau of Meteorology.  The weather forecast for today is a “Few showers and a storm about. Moderate northwest winds.”  Chicken soup has always been the regular choice on rainy days.  Several variations include chicken tinola, chicken sopas, chicken and corn, chicken malunggay soup etc.

My pantry offered the vermicelli noodles and the fridge stored the rest of the ingredients.  Thursday’s supper is chicken sotanghon soup with miso.

1 cup chopped chicken breast
½ medium onion – sliced
1 punnet fresh shiitake mushrooms
½ cup dried black fungus
50 gms vermicelli (sotanghon) noodles
1 chicken stock cube
5-6 cups water or chicken stock
18 gms of instant miso soup (optional)
1 medium carrot – julienned
1 celery stick – diced
spring onions – thinly chopped
ginger (thumb sized)
salt and white pepper to taste

Soak dried black fungus in hot water for about 10 minutes.
Boil water, chicken, onions, ginger, and chicken cube for 10-15 minutes
Add carrots, celery, shiitake mushrooms, dried black fungus (squeeze out water before adding) and bring to boil
Drop the vermicelli noodles into the soup and simmer for 2-3 minutes or until noodles are tender
Scoop out some soup stock and dissolve miso in it and slowly add the miso mixture back in the soup (optional)
Stir gently and season to taste
Serve hot and garnish with chopped spring onions

Note: added only 50 gms of the sotanghon noodles as I don’t want it drying up the soup.

Canton Noodles
6 October 2009, 10:23 pm
Filed under: Noodles, Pork, Vegies

I finally got hold of fresh egg noodles at our Sunday market last week.  Although lacking in some ingredients, I made use of ‘what is available’ in the fridge approach; pork, snow peas, carrots, and capsicum.

pancitfresh pancit