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Fried Beehoon with Bean Sprouts(recipe and pic)
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Gina
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Joined: 20 Jul 2004
Posts: 5125
Location: Singapore

PostPosted: Tue Oct 26, 2004 10:36 pm    Post subject: Fried Beehoon with Bean Sprouts(recipe and pic) Reply with quote

Thanks to JC_mum who taught me this tip of making this local hawker fare. She told me to soak the bee hoon in soya sauce and stir fry as per normal. I've changed the seasonings each time to suit my tastes.

After several tries of getting it right, this is my tried and tested version.


Ingredients:
1 packet of bee hoon

Seasoning A:
3 tbsp Dark Soya sauce
3 tbsp Light Soya sauce
3 tbsp Sesame oil

Seasoning B:
3 tbsp Fish Sauce
2 tbsp Sweet Black sauce

400 g bean sprouts
40 ml cooking oil
1 tbsp chopped garlic

Method:
1. Use a large pot, add water.
2. Add Seasoning A to the water to mix.
3. Put whole pack of beehoon to soak for 1 hour(till soft).
4. Heat up wok with cooking oil.
5. Add chopped garlic to stir fry till fragant.
6. Add beehoon, 200 ml of black water(the liquid) and Seasoning B to stir fry.
7. When beehoon is well coated, add bean sprouts to stir fry for 5 mins.
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LILYNG
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PostPosted: Wed Oct 27, 2004 12:50 am    Post subject: fried bee hoon Reply with quote

gina

you learn something new every day, i will definitely try soaking the bee hoon in soya sauce before frying. thanks, you are a friend forever
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Marmalade
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Joined: 27 Jul 2004
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PostPosted: Wed Oct 27, 2004 8:23 am    Post subject: Reply with quote

I like bee hoon! Never pre-soaked it before... something new to try!

I don't like beansprouts so I usually cook bee hoon with finely shredded carrots and cabbage.
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Jojong
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PostPosted: Wed Oct 27, 2004 9:03 am    Post subject: Reply with quote

we soak the bee hoon in tap water to soften the bee hoon.

.....soak the bee hoon in soya sauce.....something new to try.
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Janny
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PostPosted: Wed Oct 27, 2004 9:13 am    Post subject: Reply with quote

Jojong wrote:
we soak the bee hoon in tap water to soften the bee hoon.


Me 2. Or if I want to make it quick, I rinse it in hot boiling water.
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jc_mum
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PostPosted: Wed Oct 27, 2004 10:39 am    Post subject: Reply with quote

Hi Gina,

Glad that you like it. Btw, what I've told you regarding the soaking ingredients is exactly what you put in Season (A). Just soaking in light soy sauce may be not that tasty.
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Gina
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PostPosted: Wed Oct 27, 2004 10:47 am    Post subject: Reply with quote

Sunny

yes, I know. Because your instructions were "fry as per normal after soaking in soya sauce". The other seasonings I have to add in varying amounts was to make it darker or lighter brown.
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Chawanmushi
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PostPosted: Fri Oct 29, 2004 3:27 pm    Post subject: Reply with quote

Gina
May I know which brand of bee hoon would you advise to buy ?

TIA
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Gina
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PostPosted: Fri Oct 29, 2004 4:51 pm    Post subject: Reply with quote

the Chilli brand.
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HotTabasco
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PostPosted: Fri Oct 29, 2004 7:04 pm    Post subject: Reply with quote

My way of seasoning bee hoon:

1. In large pot, soak bee hoon in water for 30 minutes/ 'till soft
2. After bee hoon soft, throw e soaking water away and leave little bit of soaking water in the pot (abt 1/2cup)
3. Put soya sauce, dark soya sauce (optional), sugar, salt (if u have concentrated chic stock/maggi, u can omit e salt) and pepper. Mix all seasoning evenly to bee hoon and mix well
4. Leave it for 30 minutes
5. Start to stir fry ur bee hoon with ur own version recipe
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Elle De F
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Joined: 06 Oct 2004
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PostPosted: Fri Oct 29, 2004 7:33 pm    Post subject: Reply with quote

Too bad I can't find the chilli brand bee hoon here, bee hoon here are all imported either from Thailand or Vietnam, and each time when i wanted to fry them after soaking in hot water for a while, they all got broken into little pieces. I never have any success in fried bee hoon. love u

Maybe I'll try this recipe by soaking in soy sauce. But Gina, do you advice to soak the bee hoon with hot or cold water? and what secret do u have so as the bee hoon won't break into little pieces?

By the way Gina, just wanted to tell you that I tried your Fried Mee Tai Mak recipe yesterday, I think it was not so bad, hope to do it better next time. Thank you for the recipe Wink
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Gina
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PostPosted: Fri Oct 29, 2004 7:43 pm    Post subject: Reply with quote

I usually soak it in tap water. (tap water in Singapore is safe for direct consumption) I never use hot water unless I am in a real big hurry.

the breaking of the bee hoon is due to over cooking it during frying. So if you soak it in hot water and then cook it in the wok again, it will break.

Soaking in water is just to make it soft.
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Elle De F
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PostPosted: Fri Oct 29, 2004 8:22 pm    Post subject: Reply with quote

Thanks alot Gina, will try your way in soaking the bee hoon
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champagne
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PostPosted: Sat Oct 30, 2004 8:26 am    Post subject: Reply with quote

Elle De Fee, am glad you can get beehoon from Paris easily. I like Vietnamese beehoon, but unfortunately I cannot find it in Singapore.

I had cooked vietnamese beehoon before, my opinion is, it taste better than our chilli brand beehoon as it is crunchier. Mind to tell me where to get from Paris? As my husband travels there often. on the other hand, i can also arrange for a packet of chilli brand beehoon for you too.
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LILYNG
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PostPosted: Mon Nov 01, 2004 5:13 am    Post subject: fried bee hoon Reply with quote

there are so many brands of bee hoon, i.e. the fried version. their texture somehow difers for the next shipment. the prevent boo-boo, i usually 'heong tie' before frying
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Mngzara
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PostPosted: Mon Nov 01, 2004 2:09 pm    Post subject: Reply with quote

champagne wrote:
Elle De Fee, am glad you can get beehoon from Paris easily. I like Vietnamese beehoon, but unfortunately I cannot find it in Singapore.

I had cooked vietnamese beehoon before, my opinion is, it taste better than our chilli brand beehoon as it is crunchier. Mind to tell me where to get from Paris? As my husband travels there often. on the other hand, i can also arrange for a packet of chilli brand beehoon for you too.


Alice, got Vietnamese beehoon? Where u bot it? I only heard of the Thai beehoon when I stayed with elder sis. Let me go ask my sis can sbe get the Vietnamese beehoon there.
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Elle De F
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PostPosted: Mon Nov 01, 2004 7:09 pm    Post subject: Reply with quote

champagne wrote:
Elle De Fee, am glad you can get beehoon from Paris easily. I like Vietnamese beehoon, but unfortunately I cannot find it in Singapore.

I had cooked vietnamese beehoon before, my opinion is, it taste better than our chilli brand beehoon as it is crunchier. Mind to tell me where to get from Paris? As my husband travels there often. on the other hand, i can also arrange for a packet of chilli brand beehoon for you too.



To be honest, I don't know any vietnamese bee hoon, all I know is they are either imported from Thailand or Vietnam, even China. Anyway, for me bee hoon is bee hoon, it doesn't make any difference to me, but surely you can get them easily in Chinatown or any asian grocery shop in Paris, as u know Vietnam was a french colony for a long time and so there are many vietnamese pruducts here, as for the bee hoon, i'm really not sure. I can check it out for you.
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champagne
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PostPosted: Tue Nov 02, 2004 8:55 am    Post subject: Reply with quote

no worries, I thot you know off hands, not a must to buy from Paris.

thanks for the explanation
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meowal
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PostPosted: Fri Nov 05, 2004 10:33 am    Post subject: Re: Fried Beehoon with Bean Sprouts(recipe and pic) Reply with quote

Gina wrote:
Seasoning B:
2 tbsp Sweet Black sauce


Hi Gina,

May I know what is this black sauce? Under what brand can I find it?

Regards,
annie
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Gina
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PostPosted: Fri Nov 05, 2004 6:47 pm    Post subject: Reply with quote

Annie

no particular brand. In Chinese its often called "Tian Chiang"..or sweet sauce.Its the one that you used for spreading on soon kueh or to fry the chai tau kueh black.
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PostPosted: Sat Nov 06, 2004 9:00 am    Post subject: Reply with quote

I have some success by just
1. soaking the bee hoon in tap water until loosen
2. Mix some water with my soy sauce + oyster sauce etc whatever you want to use.
3. Stir fried the bee hoon then add the mixture from above to it.


There is a kind of bee hoon from Taiwan, and it is called "Xin Zhu" beehoon. This is the best for soap as it texture is very good.
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Lovergal
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Joined: 21 Aug 2004
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PostPosted: Sat Nov 06, 2004 8:23 pm    Post subject: Reply with quote

Hi

I tried this and it's really super easy and taste good!!!

What I did was to dump all the ingredients into the pot and cook for about 10 mins and it's all done.

I did'nt soak the bee hoon at all. I just added 500 ml water to 1/2 a packet of bee hoon.

Bee
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Jean Lee
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PostPosted: Sun Nov 07, 2004 1:19 am    Post subject: Re: fried bee hoon Reply with quote

LILYNG wrote:
there are so many brands of bee hoon, i.e. the fried version. their texture somehow difers for the next shipment. the prevent boo-boo, i usually 'heong tie' before frying


What is 'heong tie' ?
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Last edited by Jean Lee on Wed Feb 16, 2011 4:38 pm; edited 1 time in total
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LILYNG
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PostPosted: Sun Nov 07, 2004 4:46 pm    Post subject: fried beehoon Reply with quote

'heong tie or tai' is cantonese. a method where you heat up the wok with a little oil until smoking, then add in a handful of soaked beehoon. let is fry by not moving it too much. flip when it is lightly brown. add in more oil if necessary. if you are frying 'kueh tiau' add in a little black sauce as this will enhance the browning. repeat the rest of the noodles and keep warm while you prepare the sauce.
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faven
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Joined: 19 Aug 2005
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PostPosted: Fri Aug 19, 2005 5:46 pm    Post subject: Chilli sauce(sambal) for the bee hoon Reply with quote

I've been trying to find the recipe for the chilli sauce(sambal) that goes with the bee hoon.Whenever i buy it from the coffee shop or hawker centre it comes with the sambal,i've tried doing it the malay version,it just doesn't goes well with the bee hoon..Help me
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