White Bee Tai Mak

In an earlier post, I mentioned that many of my husband's favourite dishes originated from his childhood days with his nanny whom the children affectionately called "mummy por por". 2 of these dishes are the bee tai mak 2-ways - black bee tai mak (see earlier post) and white bee tai mak.

White bee tai mak is so simple yet my husband kept raving about it. In investment terms, this is certainly considered high ROI (return of investment).


Ingredients:
- 400g of bee tai mak
- 300g of beanspouts
- 300g of minced pork
- 3 tablespoons of fish sauce
- pepper
- 1 tablespoon sesame oil
- 3 cloves of crushed garlic
- 1 small cup of water

Procedures:
1) Bleach the bee tai mak in boiling water.
2) Bleach the beanspouts in boiling water.
3) Add 1 tablespoon of vegetable oil to a frying pan. Add crushed garlic. Add minced pork to the pan and fry until the meat turns brown.
4) Add fish sauce, some pepper, sesame oil and water. Let it simmer for a while.
5) Assemble and serve with sliced chili (optional).

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