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Wednesday, April 24, 2013

Hakka Style Steamed Beehoon

A simple noodle that can be prepared ahead without stir frying yet it can be served hot or warm during meal time.  Original recipe uses meat but I used prawns.  The beehoon tasted good even without the meat.  Initially, I wasn't thinking of posting this recipe cos' it's nothing special about it, that's the reason why I didn't have any step by step photos taken.  But after eating it, I think it is much, much better than the economy fried beehoon...



Ingredients
[serves 2]
200 gm fine beehoon [rice vermicelli]
100 gm lean pork - cut thin strips [I used 50 gm prawns]
1 squid - cleaned and cut thin strips [I omit]
100 gm beansprouts - tailed and washed
some spring onions - cut strips or chopped [I used chopped coriander leaves]
1 red chilli - cut strips or chopped [I used sambal belacan]
Seasoning - combine together
2 tbsp sesame oil
1 tbsp soy sauce
1 tbsp oyster sauce
1 tsp sugar
1 tsp chicken stock granules
a dash of pepper
  1. Marinate meat and squid with 1/4 portion of seasoning [if using, not necessary with prawns].
  2. Boil a pot of water to blanch beehoon.  Drain dry on a colander.  Use the same water to blanch beansprouts for a few seconds. Drain on colander.
  3. Use marinade to mix with blanched beehoon and beansprouts.   Stir to mix well.
  4. Put beehoon  and beansprouts in a steaming dish, top up with marinated meat and squid.
  5. Steam over high heat for 8-10 minutes before serving.
  6. Sprinkle extra sesame oil before serving.  

2 comments:

Phong Hong said...

Kimmy, it is good that you shared this dish even though it is simple. I didn't know we can cook beehoon like this. It is so much better, no need to fry. I will try this soon!

kimmy said...

Hello Phong Hong, glad you like it. I prepare this dish again last weekend using dried kuay teow and served it with dumpling soup any choy sum. Usually kuay teow is very oily but this way it isn't. The noodle was chewy [QQ] and it didn't break.

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