Bee hoon

Share Button

image (32)
Preparation Time : 30 minutes

Cooking Time : 20 minutes

Serving : 6 members

Description

Bee hoon  but at home its known as bee goon .  bee hoon is a dish of the cultural fusion between Malay and Chinese. bee hoon sauce is a chilli-based sauce and there is a variation that is a chilli – peanut sauce  very similar to the one served with satay. The chilli / chilli peanut sauce is spread on top of rice vermicelli.Rice vermicelli are thin noodles made from rice and are a form of rice noodles.They are sometimes referred to as rice noodles or rice sticks. Some thing similar to the  rice sevai we cook with but thinner and cooks very fast . As mentioned before this dish was introduced to us by my co – sister Farzana who has a touch of Malaysia in her roots . This recipe might taste very different from the traditional bee hoon but in a good way  and apt for Packed lunches . A true treat to all your senses .  my fussy veggie gal ANISHA loves it . Every piece of chicken in anishas  plate goes straight into my carnivorous boy afzar’s plate . Who is more than happy to have meat and more meat on his plate . This is one dish as a kid when asked if you “need another helping ? ” my gal greedily would nod  yes . Her chubby face ( she was bake then ) with the hair band and those fringes of hair on her forehead … Are Still so fresh in my mind . These memories bring a board smile to me :-)) .

Ingredients

Ingredients
Quantity
Rice vermicelli1 packet
Dry Red chillies 6 to 8
Tomato5
Small onion8
Boneless Chicken tiny pieces / tiny prawns1 cup
Sprouts1/4 cup
Spring onion1 chopped
Lettuce 2 leaves shredded
Potato2 huge chopped into tiny cubes
Carrots 2 big chopped into tiny cubes
Cabbage1/4 cup shredded
Chilli powder to taste
Ginger garlic paste1/4 teaspoon each
Tomato sauce3 tablespoons or more to taste
Hot and sweet sauce 1 tablespoon
Eggs 2 beaten with salt + pepper to taste
Saltto taste
Oil4 tablespoon

To prep

  1.  Soak dry red chillies in water for 1/2 an hour and grind to a paste .
  2. make a cross cut with a knife in the bottom of each tomato . Drop them into hot water ,cover for 2 minutes . Remove and peel the skins and grind to a smooth paste .
  3. Grind the small onions to a smooth paste .marinate chopped potatoes and chicken cubes / prawns with chilli powder and salt to taste separately and set aside for 15 minutes .
  4. Fry the potatoes in hot oil to crisp , drain and set aside . In the same hot oil fry the chicken pieces/ prawns to cooked and crisp .
  5. Drain and set aside . cook the rice vermicelli according to the packet instructions . Drain and set aside .
  6. Make omllets with the beaten and seasoned eggs . Cool and cut , by rolling the omelet tightly and cutting into thin threads and set aside

How to proceed

  1. Heat oil in a non – stick kadai ( the same oil used to fry the potatoes and chicken / prawns can be used .) add the onion paste and sauté to brown .
  2. Top with ginger and garlic paste and sauté to crisp and oil separates . Top with carrots , sprouts , spring onions , cabbage and lettuce .
  3. Sauté until the carrots are a bit soft . Add red chilli paste , tomato paste and sauté till raw smell vanishes and oil floats on top .
  4. Add fried potatoes , chicken / prawns , tomato sauce and hot and sweet sauce .
  5. Mix well . Taste and adjust . Add the boiled rice vermicelli and toss well in low flame making sure the sauce is evenly spread out and mixed well .
  6. Finally add the egg threads , mix well and serve hot .

 

Notes

Vegetarians can do the same by avoiding the chicken / prawns and the eggs