Sunday, January 29, 2012

Simple Asian Recipe: Rice Vermicelli (Fried Bee Hoon)

Simple Asian Recipe - Fried Bee Hoon

Rice Vermicelli or bee hoon is widely used in asian cooking and the most simplest dish for rice vermicelli and commonly served in Singapore or Malaysia for breakfast, I would say is fried bee hoon. There are different variations for fried bee hoon, but I still like the simple white pepper fried bee hoon the best.

For myself, I have omitted the white pepper as I am serving this dish to my two young kids. It taste nice enough even without the white pepper.

Ingredients for fried bee hoon;

1/2 packet rice vermicelli - soaked in cold water for at least 30 mins
1/2 sliced medium sliced red onion - sauteed and set aside
7 cloves garlic - finely diced
broccoli florets - finely choped
carrots - sliced (in my case shaved so that my kids will eat it unknowingly)
fresh button mushrooms - sliced
squids - chopped
fresh prawns
1 tbsp fish oil
1 tbsp oyster sauce
salt and white pepper to taste
water as needed

Instructions for fried bee hoon:

1. Heat up some vegetable oil (around 2- 3 tbsp) and add in the garlic till slightly golden or till fragrant.
 2. Add in the mushrooms, broccoli and carrots and some water so that it doesn't get too dry.
3. Add in the squids and prawns.
4. Add in fish oil and oyster sauce.
5. Salt, white pepper to taste.
6. Drain the rice vermicelli and add into the wok. Add in fresh water if necessary. Cook until the rice vermicelli is soft and not stringy.
7. Add in the sauteed onions.
8. Garnish with red chilies, omelette  and fresh parsley if you like.