Once in a while, we will cook Fish Ball Bee Hoon Soup for lunch on a weekend. Bee Hoon is also known as Rice Vermicelli. The clear soup is refreshing especially on a hot day. We usually use Ikan Bilis stock for the soup as it makes the soup tastier.

I would advise that you buy the Fish Balls from the wet market and have it cooked the same day to enjoy its freshness. If you are unable to cook them on the same day, do keep them in the fridge and cook them the next day. I don't think preservatives are added to these fish balls and so, they don't last long.

This is my recipe for Fish Ball Bee Hoon Soup. Serves 4 people.


Ingredients

• 1/2 packet of bee hoon (approximately 150 grammes) (pre-soaked in water for 30 minutes to soften)
  
• 15 to 20 fish balls
• 100 grammes of pork tenderloin (sliced thinly) (optional)
• 200 grammes of choy sum (chinese mustard leaves) (washed and cut into 6 cm lengths)
• 5 to 8 shallots (sliced thinly)
• 100 grammes of ikan bilis (dried anchovies)
• a pinch of salted chinese vegetables (tung chai)
  
• 3 tablespoons of palm oil
• 1.25 litres or 5 soup bowls of water

Marinade (for pork tenderloin slices)

• 2 teaspoons of light soya sauce
• a couple of dashes of white pepper powder
• 1 teaspoon of corn flour

Seasoning

• 2 tablespoons of light soya sauce
• Salt to taste
• 1/2 teaspoon of MSG (optional)

Method

Marinade pork tenderloin slices for 30 minutes. Meanwhile, boil ikan bilis in water for at least 45 minutes. Remove ikan bilis when done.

Fry shallots in oil under medium heat till golden brown. Remove fried shallots from oil and set aside.

With remaining oil in wok / pot, stir-fry the pork tenderloin slices for 30 seconds. Add ikan bilis stock above and bring to boil.

Add pre-soaked bee hoon into boiling stock followed by choy sum and fish balls and let the ingredients cook for at least 2 minutes in boiling condition. The fish balls will float to surface when cooked. Add seasoning to taste.

Separate into individual bowls and sprinkle fried shallots and chinese salted vegetables prior to serving.

My other Bee Hoon Recipes :
Sarawak Laksa
Bee Hoon with Chicken Frankfurters and Chinese Mushrooms
Fried Bee Hoon with Stewed Pork Ribs


Technorati Tags : Fish Ball , Bee Hoon , Soup , Recipe

Yesterday, we were rummaging through our kitchen to find out what we have which we could cook for lunch. In most Chinese homes, dried chinese mushrooms and dried prawns / shrimps are commonly found. So are bee hoon (rice vermicelli).

This is what I did :-

Ingredients

• 250 grammes bee hoon (pre-soaked till soft and drained)
• 4 pieces chicken frankfurters (cut diagonally - or whichever way you like)
• 5 pieces dried chinese mushrooms (pre-soaked in one bowl (about 250 ml) of water till soft and slivered. Remove stalk)
• 50 grammes dried prawns (pre-soaked in about 150 ml of water)
• 100 grammes chinese mustard (more if you like)
• 2 eggs
• 4 bulbs garlic (minced)
• 3 tablespoons cooking oil (preferably palm oil)
• 3 pieces Lime

Seasoning

• 3 teaspoons light soya sauce or to taste
  
• Dash of white pepper powder to taste
  

Method

Heat oil in wok. Fry the chinese mushrooms for about 30 seconds and remove from oil.

Proceed to fry the dried prawns for 30 seconds. Add garlic followed by the frankfurters and eggs. Stir-fry till eggs are done and add back the chinese mushrooms.

Add bee hoon and stir fry for about 3 minutes, gradually adding water which was used to soak the mushrooms and dried prawns a little at a time to keep the bee hoon moist. Add seasoning followed by chinese mustard.

Continue stir-frying till chinese mustard and bee hoon is cooked.

Serve with a squeeze of lime.

This recipe serves 3 to 4 persons.

I am quite fond of noodles and pastas. One form of noodles that I like (if it is classified as a type of noodles in the first place) is beehoon (also known as rice vermicelli). Beehoon can be cooked dry or in soup or even in light sauce. It is very commonly cooked in Malaysia and Singapore.

On festive occasions, my mum will cook beehoon with stewed pork ribs. The stewed pork ribs are sold in cans and purchased from supermarkets. Of course, you can just heat up the stewed pork ribs and eat it with rice but this is another method to cook it. Tastes good!


Ingredients

• 300 gms of beehoon (pre-soaked for 1 hour and drained)
• 1 can of stewed pork ribs (do not throw the gravy away)
  
• 150 gms of cabbage (sliced) - you can have more if you like more vegetables
• 1 carrot (optional - sliced into strips)
• 2 eggs
  
• 3 bulbs garlic (minced)
• 5 bulbs shallots (sliced thinly)
• 3 tablespoons of cooking oil (preferably palm oil)
• 1 cup of hot water

Flavouring

• 1 tablespoon dark soya sauce
• 2 teaspoons light soya sauce (more if you prefer the dish to be saltier)
• Dash of white pepper powder (to taste)
  

Method

Heat oil in wok and fry shallots till golden brown. Remove fried shallots from oil.

With the same oil in the wok and at high heat, fry the garlic (till light yellow colour). Add eggs and fry till eggs are slightly brown. Then add cabbage and carrot and stir fry for 2 minutes till vegetables are slightly limp. Add in the stewed pork ribs and its gravy.

When the mix above starts to boil, add the beehoon (rice vermicelli) and stir fry for about 5 to 7 minutes. Add flavouring to taste whilst stir frying.

Add the hot water gradually to keep the beehoon moist whilst stir frying. Beehoon is cooked when it is no more translucent and is soft.

Serves 3 to 4 persons.