I’ve decided to post this fried bee hoon (rice vermicelli) recipe here for the sake of my daughter. My eldest daughter do refer to this blog once in a while for recipes when she’s in the mood to cook and also reading the other more personal blog of mine. I’m glad my blogs do achieve its main purpose after all! 😊
I woke up 5 am just to do the cooking. Ever since my eldest daughter requested for home-cooked food for her to bring to work, I have been cooking more often. It’s good in a way cos I am also able to pack for myself too. Tiring but worth it!
For today’s menu, even my husband wanted to pack some (he usually declined when I offered to pack for him.
Spicy Fried Beehoon
1 pkt of bee hoon – soak overnight
1/2 kg – fresh prawns
3 fishcakes – sliced thinly
1/2 cabbage – sliced thinly (can replace with chye sim also)
2 fresh tomatoes – sliced
1/2 green capsicum – sliced
1/2 yellow or red capsicum – sliced
3 tbsp of taucheo (fermented soya beans) – wash thoroughly to get rid of the saltiness. While washing, do mash them a bit using your fingers. Drained and put aside.
3/4 cup of water
1 cup of veg oil – or slightly more if you like
2 tbsp of sugar
Salt to taste
1 small bowl of dried chilies – soak with hot water
3 big onions
1.5 tbsp of dried prawns
Note : Blend all the ingredients above.
– Using a big wok, heat 1 cup of oil. Fry the blended ingredients together with the taucheo. Stir frequently till fragrant (about 15 to 20 mins).
– Then add 2 tbsp of sugar and salt to taste.
– After that, add the 3/4 cup of water. Stir a bit and add prawns and fishcakes. Mix well.
– After 3-5 mins, add cabbages and bee hoon. Mix well.
– When the bee hoon has soften a bit, add the capsicums. Stir and mix well till bee hoon totally soft. Lastly add the tomatoes.
– Off fire and it’s ready to be serve. Optional, can garnish with fried shallot, chives etc.