Tuesday, July 7, 2015

Fried white bee hoon by JJ Lily Ooh


Ingredients
1 pack of rice vermicelli (bee hoon) – soaked
1 kgs of prawns – shelled - season with salt and pepper
2 pcs of cut cuttlefish - season with salt and pepper
2 medium size fish cake - oil fry and sliced
1 small or 1/2 big cabbage - sliced
Shallots - sliced
Garlic - chopped
Spring onion and coriander for topping
Prawn stock (May use chicken or bone stock)
Oyster sauce 2 tbsp
Light soya sauce 2 tbsp
Salt and pepper


Instructions
  1. Heat wok with oil, add some garlic fry till fragrant. 
  2. Add prawns and cuttlefish stir fry till half cooked and dish out set aside. 
  3. Same wok add oil, add garlic fry till fragrant, add cabbage and stir fry for 1-2 mins. 
  4. Add bee hoon, 2 tbsp each of oyster and light soya, stir fry for 3-5 mins. 
  5. Add in prawn stock to bring it to boil (Stock level about cover bee hoon). 
  6. Once the stock has started boiling, add in the prawns, fish cake, cuttlefish and simmer till the bee hoon is softly cooked. 
  7. Lastly add salt and pepper to taste, dish and top with shallots, spring onion and coriander.


Discussion: 
Share:

Blog Archive