bee hoon – 好心人

Fish Ball Bee Hoon Soup

May 15, 2015 by Ho Lang

Fish Ball Bee Hoon Soup

The interesting about Asian foods is that they usually name it by describing its contents, there is hardly any pizzazz in the naming of the dish. It’s probably a dish created by the man in the street for the man in the street. I can’t find any other reason why you would call fish ball bee hoon soup by any other name.

Other foods like laksa or lor mee sound like they were created in a more refined kitchen. Maybe I am just guessing, but I think it is quite a fair assumption to think that way. It’s kind of like calling a spade a spade.

So anyway, I love fish balls. The textures, the taste, and with other else in the bowl, this would make my day. So I decided that I would make a very simple and classic fish ball bee hoon soup for lunch.

Recipe

Ingredients

10 Fish Balls (purchased from the wet market)
1 pc Bee Hoon (I usually use the two chilli brand)
A leaf of Chinese Cabbage
Light Soya Sauce

Method

1. Boil some water in a kettle and pour into the pot. Place the bee hoon (usually dried) and cook for a minute over a small fire.

2. Put the fish balls into the pot to cook. The test to see if they are cooked is to watch them all eventually float. Easy. Add the shredded Chinese cabbage and cook a minute longer and you can serve. Add soya sauce to taste.

Bon Appetit!

Home cooked fish ball bee hoon soup

Bee Hoon with Stewed Pork

November 15, 2014 by Ho Lang

Bee Hoon with Stewed Pork

If there were such a thing as comfort foods, then this would be it. Simple, easy to cook and none of the hassle. But to do it well would require some kung-fu skills and minor athletic agility. If you don’t have that basic requirement, no worries, just follow my recipe and you would do fine.

Wifey and me love this easy dish, quick to prepare and full of flavour. We always have a can of stewed pork trotters stashed away in the corner of our kitchen cupboard, and just nice wifey wanted to eat this for lunch. Naturally being the ever optimistic home-cook, I immediately jumped into action *think minor athletic ability* and made the most wonderful bee hoon with stewed pork.

You can too.

Recipe

Ingredients

2-3 pc of dried Bee Hoon *A1 Brand, vermicelli*
1 can of Stewed Pork Trotters *narcissis brand*
Bunch of Kai Lan *vegetables*
3-4 pc Garlic
3-4 pc Pork Belly *reserved from the 漂亮 Pork Belly*
10 pc of dried mini Scallops *buy from Chinese medicine shop*
4-5 pc of dried Shitake Mushrooms *buy from Chinese medicine shop*
1 cup of Fish Stock *optional*
2 tbsp Olive Oil

Method

1. Soak the bee hoon and mushrooms in hot water. This should take about 5-10 minutes for them to soften. Once the mushrooms are done, slice them into small strips. Meanwhile, mince garlic and chop pork belly into smaller pieces. Wash and shred the kai lan.

2. Heat the wok and pour in the oil, then stir fry the garlic over medium heat, taking care not to burn the garlic. Then immediately as the fragrance of the garlic permeates the kitchen, fry the pork belly pieces. Then add the sliced mushrooms and continue frying until fragrant. Add the fish stock and the dried scallops. Cook with lid covered for a few minutes.

3. Add the can stewed pork including the preserved oil/sauce within the can. This adds to the flavour. Then add the shredded kai lan and stir fry a little before again covering the lid to allow the vegetables to soften a little.

4. Once you have softened the kai lan, you can add the bee hoon. Mix and combine the ingredients with a food tong and ensure that the ingredients are well mixed. You may wish to add light soy sauce if you like, but I thought the flavour from the stewed pork and the mini scallops was more than sufficient. Once cooked, serve.

Bon Appetit!