The key to the dish is the stock preparation.
The secret to turning bland bee hoon vermicelli into a seafood success lies in a robust broth.
One kilo fresh crayfish
Half packet dried Bee Hoon Vermicelli (soaked in cold water until softened)
Two pieces dried sole fish (oven toasted for better fragrance)
One medium size Napa Cabbage
Home prepared fish bone stock or chicken stock
Boil Bee Hoon Vermicelli until softened. Drain in cool water and set aside.
Grasp the body of the crayfish and twist off the head.
Peel off the top part of the tail’s shell (that was closed to the head)
Pinch the end of the tail and pull off the bottom part from the meat.
Remove the black vein on the back of the tail with a knife or by hand.
Crack open the claws with metal claw crackers on the widest part of the claws or cut the claws open with a pair of scissors to access the meat.
Wash, drain and set aside.
For today’s recipe, I have cut the crayfish head into halves for the broth.
To prepare the broth, add minced garlic and unsalted butter into a saucepan to sautéed.
Add the crayfish heads and the toasted dried sole fish and the chicken/fish stock and bring to a boil.
Add one to two tablespoons of Chinese cooking wine for better taste.
Leave the stock to simmer for about 15 minutes or until the stock becomes rich and thick.
Drain and transfer into a new pot before adding the cut Napa cabbage into the soup and leave it to cook until softened.
Adjust your seasoning accordingly with salt and pepper and some light soy sauce.
In a wok, add the crayfish tails and cook with minced garlic and unsalted butter until the shell turned red.
Dish your desired amount of cooked Bee Hoon into a bowl, add the cooked crayfish tail and the hot broth.
Garnished with some chopped cilantros and deep fried shallots.
For more interesting crayfish dishes, check out this link.
I prefer fresh home prepared Pig Trotters as I am not a fan of canned pig trotters.
Here is a large pig trotter, chopped by my butcher into chunks for easier cooking.
Parboil them for a few minutes to get rid of the scums, drain and set aside.
This is a simplified version with any additional ingredients added to braising.
For festive occasions, I would include Shiitake mushrooms and dried oysters.
Check out this link for the detailed recipe on how to cook the braised Pig Trotters
The Braised Pig Trotters simmered for an hour over medium low fire.
Bee Hoon (Rice Vermicelli) Preparation:
Soak the rice vermicelli in water for about half an hour until soften.
Wash and cut all the required veggie.
Drain away the water from the rice vermicelli. Set aside.
Heat wok, add two tablespoons of minced garlic and fry till fragrant.
Add the ingredients into the wok.
When the ingredients are half way cooked, add the soaked rice vermicelli together with one tablespoon of oyster sauce and your desired amount of superior light soy sauce.
Do not add too much seasoning to the rice vermicelli as the braising sauce from the pig trotters will be added and infused into the rice vermicelli when served.
Toss all the ingredients until the rice vermicelli is soft and the liquid are almost absorbed.
Turn off the heat and dish up.
In the meantime, heat up the pot of Braised Pig Trotters and served either together with the rice vermicelli or on separate bowl.
Its just irresistible, the flavourful braising liquid of the pig trotters soaked in the fried rice vermicelli.
For more yummilicious rice vermicelli dishes, check out here.
Most people would request to have the Peking duck meat fried with Ee Fu Noodles.
Have you tried using Taiwan Hsin Chu Rice Vermicelli?
Cooking is about creativity and the ability to come up with new ideas with different types of ingredients.
Duck meat from Peking Duck (sliced thinly)
200g Taiwan Hsin Chu Rice Vermicelli (soaked and drained)
Half Chinese lettuce (washed and julienned)
1 large carrot (shredded)
1 small packet black fungus (pre-soaked and cut into strips)
2 beaten eggs
Home prepared chicken stock
Steam the balance of the Peking duck in a steamer and set aside.
Heat wok and add minced garlic and fry till fragrant.
Add the sliced black fungus and julienned carrots and mix well.
Add one or two tablespoons of home prepared chicken stock.
Mixed the sliced Chinese Lettuce together and cook for another minute.
Add the Hsin Chu Rice Vermicelli together with a few more tablespoons of chicken stock.
Blend all the ingredients well and add the oyster sauce and sesame oil.
If you prefer the dish to be more flavourful, you can add one or two tablespoons of Superior Light Sauce.
Beat the egg and place in the centre of the wok with the rest of the ingredients.
Once the egg is semi cooked, blend together with the ingredients.
Taste and adjust more seasoning to your likeness.
Portion the rice vermicelli to the serving plate and add some sliced Peking duck meat in each plate.
Garnished with diced fresh red chillies and chopped scallions.
When adding seasoning to this dish, remember the Peking duck meat has been well seasoned and marinated, therefore do not overload the rice vermicelli with too much salt or sauce.
Have you tried mixing different types of mushrooms with ee fu noodles.
Satay Bee Hoon (Rice Vermicelli) is a dish with a fusion of Malay and Chinese culture.
A chilli based peanut sauce very similar to the one served with Satay (Grilled Pork Skewers).
The satay sauce is spread on top of the Rice Vermicelli with other added ingredients.
Here are more information about Soon Huat Satay Beehoon Paste.
One packet 200g premixed Satay Bee Hoon sauce (served 3 persons)
Half packet of dried Bee Hoon (Rice Vermicelli) soaked and boiled.
One packet Premium Shabu Shabu pork
Boil 300ml of hot water and add in 200g of the above satay paste.
Stir well till he sauce becomes a smooth paste.
To optimize the taste, you can add some fish sauce and sugar and additional chilli paste.
Defrozed the Shabu Shabu meat and separate each slices for easier cooking.
In a boiling pot of water, cook each slice of Shabu Shabu for about 2 minutes and set aside.
I have added the balance of my cuttlefish (from steamboat) to this dish.
Boiled the soaked Bee Hoon (Rice Vermicelli), drain under tap water and leave in the colander.
Divide equal portion of the cooked Bee Hoon in the serving plate.
Add the cooked Shabu Shabu pork slices and some cooked sliced cuttlefish.
Heat up the Satay Sauce and drizzle over each plate of Bee Hoon and serve immediately.
Here’s my own Pork Satay dish.
Since its Chinese New Year, I have decided to add the Chinese leek into my Bee Hoon dish.
This is a meatless dish with mixture of dried sweet bean curd sheets, black fungus and carrots.
Known commonly as Da Suan. Chinese believed eating leeks is auspicious symbol of wealth in the coming year.
Two stalks Chinese Leek
One packet dried Vermicelli (Bee Hoon) soaked
Two packets dried sweet bean curd sheet (trimmed into smaller pieces)
Two small packets dried black fungus (soaked and trimmed)
2 large fresh red chillies (sliced)
Shred the Chinese leeks thinly.
Love the garlicky taste of Chinese leeks.
A delightful dish, simple and yet light for lunch gathering.
A plate of Bee Hoon is ready to serve. Topped with fresh diced red chillies and a tablespoon of fried shallots.
Click for details instruction on the preparation.
Here is another dish using Chinese leek.
Serving for 2 to 3
Half packet of Bee Hoon (Vermicelli)
1 small packet Black Fungus (soaked and trimmed)
1 packet sweet bean curd stick(cut into strips)
Half Green Round Cabbage (trimmed)
2 small carrots (shredded)
1.1/2 to 2 bowls home made chicken broth
1 tablespoon minced garlic
Wash all the necessary ingredients and cut them into bite sizes.
Soak the bee hoon (vermicelli) and drained in colander.
Heat wok and add a tablespoon of cooking oil.
Add the minced garlic and fry till fragrant.
Add black fungus, sweet beancurd, carrots and cabbage and stir thoroughly.
After 5 to 6 minutes pour into the wok the chicken broth, portion by portion.
Finally include the soaked bee hoon (vermicelli) and mix well.
For season add some superior light soy sauce and oyster sauce.
Make sure to stir well all the ingredients and taste to see whether there is a need to add a little more seasoning.
Divide the vegetarian bee hoon (vermicelli) into equal portions.
I have added a sunny side up egg to go along with the vegetarian bee hoon.
Garnish this dish with fresh diced red chillies and fried shallots.
Are you interested in preparing your own Cuttlefish with Bee Hoon dish.
Here’s the recipe:
Half packet of Dry Bee Hoon (Vermicelli)
6 thick pieces of dried shitake mushrooms (soaked till soft, discard stem and slice the caps)
1 small round cabbage (sliced thinly)
1 medium size carrot (julienned)
1 small packet of dried black fungus (soaked, cleaned and cut into strips)
1 packet of dried sweet beancurd sheets (sliced)
3 tablespoons of Superior light soy sauce
3 bowls of homemade chicken broth
1 tablespoon of Chee Seng 100% White Sesame oil
2 tablespoons of minced garlic
Soak the Bee Hoon (Vermicelli) in cool water for half an hour till soft. Drain and set aside.
Heat cooking oil in a large wok over high heat and add the minced garlic. Fry until fragrant.
Add the shredded mushrooms, julienned carrots, sliced dried sweet beancurd sheets and sliced black fungus and stir fry till fragrant.
Add sliced cabbage, soy sauce and homemade chicken broth.
Stir evenly then braise over low heat for about 5 minutes.
Add bee hoon (vermicelli).
Cook until water is absorbed.
You may need to add more chicken broth if you think its too dry.
Drizzle the sesame oil and give a good mix.
Season with some salt.
Make sure you stir continuously to coat all the vermicelli and incorporate evenly all the vegetables and that the bee hoon will not stick at the bottom of the wok.
You can use a tong or large pair of chopsticks to toss the bee hoon.
Turn off the heat when done.
If you have balance of the fried bee hoon, you can store them in a good air tight container and refrigerate.
Next morning, just steam the bee hoon for about 6 to 10 minutes.
1 processed cuttlefish
1 small sweet pineapple or a can of pineapple cubes
Few pieces of deep fried beancurd
Few stalks of water convolvulus (locally known as Kangkong)
Half packet of dried vermicelli/bee hoon (soak in water to soften)
2 tablespoons of Chee Seng Pure White Sesame Seed Oil
2 tablespoons of toasted sesame seeds.
1 small tub of red bean paste (available in local market)
2 tablespoon plum paste
3 tablespoon water
Sliced the cuttlefish into two lengthwise. Slice slantwise to width of 2 inches and cut tentacles into 2 inches length too.
Cut the lower end of the washed water convolvulus (Kangkong) and pluck the leaves separately.
Heat a pot of water and when boil, blanch the cuttlefish for a short while.
(Overcooked cuttlefish will become rubbery. Remove the cooked cuttlefish and soak in iced water)
Blanch the water convolvulus (Kangkong) leaves and drain.
Do the same for the vermicelli (bee hoon).
In a clean plate, add a portion of the vermicelli (bee hoon). Add the cooked water convolvulus leaves, few pieces of deep fried beancurd slices and pineapple cubes. Topped with a generous amount of cooked cuttlefish.
Add the sauce ingredients and a few dash of sesame seed oil over the ingredients.
Finally sprinkle toasted white sesame seed and serve.
It is more economical to cook your own Cuttlefish Bee Hoon. There are only a few thin slices of cuttlefish when eaten at our local foodcourts.