Sunday, February 21, 2016

Recipe: Bee Hoon Soup

It might surprise many that this cow actually eats and enjoys cheng cheng dishes (lighter-flavoured food). In between that plate of char kway teow and that slab of ribeye steak, I try to eat lighter and cleaner because #mooderation. Moohehe.
Here's a simple recipe for Bee Hoon Soup, one of the cheng cheng dishes I like to eat at home. It's pretty versatile and great for using whatever is in the fridge.
I used 新竹米粉, which we bought from Taiwan, in the above photo. It has a very nice firm and substantial texture.  
- Handful of ikan billis
- Two cloves of garlic (gently smashed with the blade of a knife)
- One teaspoon of cooking oil
- Water (a large bowl depending on how much soup you want)
- Leafy vegetables
- Meat and/or seafood
- Tofu, eggs, mushrooms etc 
- Bee Hoon (rehydrate in water)
- Soy sauce, sesame oil, Hua Diao wine and ground white pepper 

- Heat up cooking oil in a pot
- Add in garlic and ikan billis and stir fry for a minute or two until fragrant
- Pour in water and boil for about 20-30 minutes after which strain the garlic and ikan billis if you like
- Add in meat and tofu, and once about 70% cooked, throw in the drained bee hoon, seafood and leafy vegetables and mushrooms which should cook in a few minutes
- Mix in soy sauce, sesame oil, Hua Diao wine and ground white pepper to taste just before serving

Chew On This: Try brown rice bee hoon for a healthier option! I find it quite similar to the usual bee hoon with a bit moore springy bite, and it's not hard or unpleasant to eat.

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