Fried Bee Hoon
Fried Bee Hoon (Rice vermicelli) is a popular breakfast or tea-time snack in Singapore and one of the few vegetarian items that I got to eat everytime there was some party at my university. At that time, I was the least bit interested in cooking and made rasam or carrot curry just once in a blue moon. Most days dinner would be Rice, Dhal and some veggies cooked together in the microwave and then had with pickle and yogurt. Only when I started working did I develop an interest in cooking and started trying out recipes... but even then it was mostly Indian food. In Singapore, cooking is hardly a necessity because there are so many eateries and all very nominally priced.. infact one of my Singaporean colleagues said that in the 7 yrs of his married life, his wife and him had never cooked anything at all!! So, I never ventured to try stuff that was so readily available.However, now that I'm here in the US, I crave Bee Hoon, curry puffs, the vegetarian laksa, the kaya sandwiches, roti paratas, clay pot Tofu, nasi goreng and mee goreng... I tried my hand at making Bee Hoon and was quite happy with the results. I wish I had bean sprouts on hand... next time I will be sure to add them.
BEE HOON GORENG (Fried Bee Hoon)
Ingredients:Rice Vermicelli - 150-200 gms
Carrot - 1 big, julienned into thin matchsticks
Cabbage - half small, chopped
Bell pepper - half, julienned
Mung (bean) sprouts - half cup
White Mushrooms - 10, sliced
Red Onion - 1, sliced thinly
Garlic Cloves - 3, chopped
Soy Sauce - 2tbsp
Chilli sauce - 1 tbsp
Pepper, to taste
Salt, to taste
Oil - 1 to 2 tbsp
Method:
1) Cook Rice vermicelli according to package directions. I used a Chinese Brand which required me to soak the noodles in hot water for 5 minutes.
2) Heat oil and saute garlic and onion till fragrant and sligtly browned. Now add the mushrooms, bell pepper, carrot, cabbage and bean sprouts. Stir-fry till tender-crisp with little salt.
3) Mix the soy sauce, chill sauce, pepper together. When the vegetables are cooked sufficiently, push them to the sides of the pan and add 1 tsp of oil to the middle. It will become hot in seconds.. add the sauce mixture into the oil in the middle and let that sizzle for a few seconds before mixing it with the vegetables on the side.
4) Now add the rice vermicelli and toss well till coated completely. Allow to cook for a few minutes more and adjust seasonings. Bee hoon is now ready to serve.
looks very similar to vermicelli upma..except for the sauces!!
ReplyDeleteSingapore dishes - Looks great Laav! Must have brought back good old memories.....
ReplyDeleteI know very little about Singaporean cuisine. Please do share some more recipes, Lavanya.
ReplyDeleteAnd...Why its named fried bee hoon? I was expecting that the noodles to be sauteed in the oil.
ReplyDeleteI love Singapore street noodles that we get here in some Asian restaurants, is this the same? It looks great!
ReplyDeleteExcept for singapore noodles i've no clue about the food.
ReplyDeleteBut this looks really delicious
Nice name for rice noodles!! Bee who?;D
ReplyDeleteI have heard a LOT about Singapore and Malaysian street cart food, sounds yum, wish I could visit once just to eat!:D
Looks great.
that looks so d-lish, Laav! would like to try it sometime.
ReplyDeletelooks yummy.. would love to try it sometime.
ReplyDeleteLooks yummy!
ReplyDeletei typed..and that msg has gone!!..had to tell that thnks for sharing this recipe..something diff from our usual fare..has been bookmarked..and laav..that clay pot tofu sounds soo good!
ReplyDeleteLooks so yummy, Lavanya! Am not familiar with Singaporean food at all... Thanks for the intro! :)
ReplyDeleteWow..looks yummy..i love vermicelli..Thanks for the good recipe lavanya...will surely try this
ReplyDeleteI thought the title was a play on words and would have honey etc etc - sigh my over active imagination! Looks like a satisfying simple recipe.
ReplyDeletelaavanya..this seams to be delicious one and also a healthy one too.
ReplyDeletedelicious!! Hardly familiar w/ Singaporean food... Looking fwd to many more recipes!
ReplyDeleteLove the name....fried bee hoon sounds so exotic
ReplyDeleteu should post more of singaporean delights lav:)
ReplyDeleteSuperchef, true but the taste and texture are different because this is not wheat.
ReplyDeleteThank you Seema. For sure... :)
Suganya, I'm beginning to explore on some Singapore dishes. We are planning on going to Singapore for a few days in May, will try to get more authentic recipes then. I think the naming is similar to Fried Rice - as in stir-fried... :)
Sig, I've not tried the singapore noodles here... yet.
Happy Cook, it's a nice mix of India, Malaysian and Chinese cooking.. with some unique dishes. Being a veg. i had limited choices.
Asha, it's a great place to visit and eat! :)
Thank you Richa & Prema. Let me know ifyou do try.
Thank you Uma.
Rajitha, oh sorry about that. That claypot tofu is really amazing. I recommended it to my FIL and when he visited last time he went to my univ. to that stall just to try it and loved it too.
Thank you Kalai.
Dhivya, thank you. Hope you get a chance to try.
Miri - how very imaginative indeed... :) This is far too simple in comparison.
Thank you lavanya :)
Ramya, thanks.. I'll try.
Jayashree, it does, doesn't it? yet it is pretty simple. Thank you.
Sia, sure. I'll try out more recipes soon.
I am not familiar with Singaporean cuisine. I think I have eaten something similar to this...just did not know it was Bee Hoon Goreng!:-)
ReplyDeleteI am not familiar with Singaporean cuisine. I think I have eaten something similar to this...just did not know it was Bee Hoon Goreng!:-)
ReplyDeleteseems like Singaporean cuisine are yummy too :) never tried it , thanks for sharing Laavi.
ReplyDeleteI mad ethis recently and i didnt know this is actually singaporean dish. Thanks to u for leting us know.
ReplyDeletethis looks so much similar to samia upma i make. Lovely, i should try this with the asian spices, like soy sauce etc. Looks delicious. Why its named fried bee hoon?
ReplyDeleteAdding soya sauce would have enhanced the flavor i suppose..nice one
ReplyDeleteSingaporean cuisine is amazing...loved your noodles!!
ReplyDeleteTBC, Well, now you know :)
ReplyDeletePooja, sure there are some pretty tasty things there though quite limited for a vegetarian palate.
Pooja V, that's good to know.
Archana, it does look like that but the taste is rather different since this is made with rice vermicelli. Rice vermicelli is called Bee Hoon (probably malay name) in Singapore.
EC, yes it does give it a twist.
Thank you Sugarcraft! :)
Looks beautiful Laavanya. Viji
ReplyDelete