white beehoon白米粉
made the best tasting white beehoon (WBH) from leftover chicken stock i used to make claypot tanhoon prawns last evening..
very tasty WBH indeed & so easy to make just need very tasty intense stock & braise 焖, same as cooking tanhoon prawns, yee meen etc
i made good WBH couple of times previously-
white beehoon白米粉
for this evening though, i made a much more intense stock.
i made sure the prawns & squid were done just right, so that they were plump, juicy, bouncy. brought out the really fresh, sweet taste of the prawns & squid.
white beehoon白米粉
the dish is easy preparation in terms of ingredients & easy steps, so not much effort in preparation.
it is though a bit difficult to adjust the amount of stock, amount of beehoon & the cooking time.
so too much stock, maybe stock not intense enough ie not reduced enough, so bee hoon would be wet. if you try to reduce, then the bee hoon gets overcooked.
too much bee hoon, and the very tasty intense stock is diluted & the overall taste of the dish is diminished.
so it has to be the right amount of intense stock & right amount of bee hoon, then the bee hoon is well infused & very tasty, the bee hoon is moist & not “flooded”, and the bee hoon texture is al dente, not mushy & overcooked.
white beehoon白米粉
for this evening it was quite perfect.
white beehoon白米粉
i had about 300ml intense reduced stock, and 2 rolls of bee hoon soaked in cold water for 1hr.
this time i did not have cabbage, so just a little sliced ginger, cut chili padi & chopped garlic fried in a hot pan, added intense chicken stock & added 1 tbsp oyster sauce.
the prawns & squid were marinated with fish sauce & white pepper for 1hr.
when stock is boiling, i added bee hoon & prawns, tossed a bit, then added squid, tossed a bit more, then off fire. i covered & let the beehoon infused the stock a bit longer & tossed another time. i tasted the bee hoon & it was perfect, so ready to plate it & serve.
c.h.e.f andy
Ingredients:
- 2 rolls of bee hoon
- 15 medium prawns (about 400g)
- 1 medium squid chequered cut
- 1 tbsp chopped garlic
- 1 cm sliced ginger
- 1 cut chili padi
- 300ml intense chicken stock
Directions:
- soak 2 rolls of bee hoon soaked in cold water for 1hr. have 300ml intense chicken stock ready for use.
- fry a little sliced ginger, cut chili padi & chopped garlic fried in a hot pan, add intense chicken stock & add 1 tbsp oyster sauce.
- marinate the prawns & squid with fish sauce & white pepper for 1hr or longer.
- when stock is boiling, add bee hoon & prawns, toss a bit, then add squid, tosse a bit more, then off fire. cover wokpan & let the beehoon infused the stock a bit longer & toss another time.check the taste the bee hoon & add salt if required). for me i did not need to. the texture, liquid, and taste were just perfect, so ready to plate it & serve..
