Fried Tom Yam Bee Hoon (Vermicelli)

Ok this is a simpler recipe of Fried Tom Yam Bee Hoon … I usually fry this using tom yam paste but inspired by my cousin during the Eid visitation to her house, I decided to try out myself.

Fried Tom Yam Bee Hoon

Alhamdulillah ….It turns out good! …. “sedapp” as claimed by my daughter and her friends 🙂

It is mild in the form of the tom yam flavour compared to if I’m using the tom yam paste itself …. but thanks to the flavour of lemongrass and kaffir lime leaves, you can still taste the likeness of tom yam in it.

Fried Tom Yam Bee oon

1 packet of bee hoon (soaked till soft)
1 packet of fishcakes – sliced
1 plate of prawns
2 packets of chye sim – cut
1 red capsicum – sliced into matchsticks sizes
1 yellow or green capsicum – sliced into matchsticks sizes
1 tomato – sliced into 6-8
1 onion – sliced thinly
5-6 garlics – minced
3 lemongrass – either cut into small pieces or crushed
4-5 pieces of kaffir lime leaves
5-6 birds-eye chillies – sliced (more if you like it hotter)
1/2 cup of coriander leaves – chopped finely
1 chicken or beef cube (Knorr)
Oyster sauce and salt to taste
2 cups of water
Oif for frying

– Heat oil in a wok.
– Saute the sliced onions, lemongrass, garlics, birds-eye chilies, kaffir lime leaves and coriander leaves till fragrant.
– Add in water, beef or chicken cube and osyter sauce.
– Let in simmer for a few minutes, then add in salt to taste.
– Stir well and then add in the prawns and fishcakes.
– Mix well and then once the prawns are cooked, add in the chye sim and bee hoon.
– Stir and mix well till bee hoon has soften to your preference.
– Finally add in the capsicums and sliced tomatoes.
– Stir well, off fire and ready to be serve.


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