Singapore Fried Beehoon

Tried cooking bak kut teh with real bak kut (pork-bone section), thanks to my aunt who packed some and let me bring back during hols the other day...heehee. Cooked it at night cuz thought it'd be nice to have it for breakfast but mana tau QJ sneak up to me and ask "Eh...can eat tonight?" So...we had bak kut teh for supper. That's a first :D

Had bak kut teh for 1 1/2 days in total. Was my best attempt for now but still, it was more 'lauk' than soup initially...until I added water after having supper and reboiled it longer. Still....the one in Melaka Raya's better IMO. Sigh. Jeles jeles.

Anyways!....Here's the Singapore fried beehoon recipe I mentioned the other day. Gonna fry again tmr... XD

Singapore Beehoon
Ingredients
300g rice vermincelli/Meehoon (soaked) **I used only 200g and 2 ppl can't finish it. I'd recommend using 200g vermincelli with the following measurements of the rest of the ingredients below
1 egg (beaten)
1 stalk Chinese sausage (shredded) ** I used chicken meat...cuz I don't really like chinese sausage in my fried beehoon...a little more than quarter of a chicken breast should do
50g shelled prawns ** I din put. Din buy..haha. Added in shredded fishcakes instead.
50g cabbages (shredded)
50g big onion (shredded)
1 red chilli (shredded)
100g beansprouts
15g Chinese chives/spring onions (sectioned)

**cabbages/beansprout optional...but recommended for more veggi goodness :D


Sauce
1 tbsp oyster sauce
1/2 tbsp light soy sauce (add more if not salty enough)
1 tbsp tomato sauce (add more if insufficient taste later)
1/2 tbsp Lea and Perrins Worcestershire sauce
1 tsp chicken stock granule
1/2 tsp pepper

Method
1. Heat up 1 tbsp oil in preheated wok. Add in beated egg and stir constantly until egg floss is formed. Remove egg and put aside.

2. Heat up 2 tbsp oil. Add in chinese sausage/chicken and shelled prawns. Stir and add in big onions and cabbages. Stir-fry briskly for a moment.

3. Add in soaked rice vermincelli and sauce. Toss well. Add a bit of water if it is too dry.

4. Blend in shredded red chillies, beansprouts and chinese chives/spring onions. Stir constantly over high heat until well combined and aromatic. Dish up and sprinkle the eggs on top of the beehoon. Add fried shallots if got (bawang kecik). Serve hot.

**Recipe taken from some book. Can't remem the name ade. Hee...happy trying!