White Bee Hoon

This is my first time cooking White Bee Hoon. I realised the cooking method is very similar to Hokkien Mee. With fresh seafood, this dish was so good that I think everyone had at least 2 helpings.


Ingredients: 

- 1kg of fresh prawns, peeled and set shells and heads aside 
- 500g of squids 
- 300g of lala/venus clams (optional) 
- 1 bulb of garlic, minced 
- 6 shallots, chopped 
- 1 packet of bee hoon
- 2 eggs 
- 1 packet of spinach 
- 2 tablespoons of sugar 
- 1 chicken cube 
- 1 tablespoon of white peppercorn 
- spring onions, chopped 
- 2 tablespoons of fish sauce 

Procedures:
1) In a pot, add vegetable oil and fry garlic and shallots until fragrant. Add prawns shells and heads until pink. Add chicken cube, sugar, peppercorns and 4 bowls of water. Let it simmer for 30 minutes. 
2) In the prawn stock, bleach the prawns, squids and lala. Set them aside. 
3) Soak bee hoon in tap water. 
4) In a wok, add vegetable oil and fry 2 beaten eggs into omelette. Add minced garlic and fry until fragrant. 
5) Add bee hoon and all prawn stock gradually. 
6) Add spinach and the bleached seafood. 
7) Season with fish sauce.
8) Garnish with spring onions. Serve.  

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