Pig Trotters Bee Hoon (猪脚米粉)

 

Pig Trotter : Narcissus brand (水仙花牌). It's obviously taste better to me.
Bee Hoon : Tai Sun brand (太山米粉) - The one with two big chilli. Bee hoon texture is better.

 

Ingredients (Serves 3 hungry adults)

• 200g Bee Hoon 米粉 (Rice Vermicelli) - 200g is that is half packet of it.
• 1 Nariscuss Canned Pig Trotters
• 120g Choy Sum 菜心 (Literally càixīn in Mandarin)
• 60g Fresh Shitake Mushroom, cut into slices
• 2 sprigs Spring Onions, cut into 2 inch length
• 35g Carrot, jullienned
• 1 Chilli, julienned
• 3 cloves of Garlic, minced
• 1 tbsp Oyster Sauce
• 1 tbsp Light Soya Sauce
• few dashes of Pepper
• 100ml Water (to give moisture during stir-frying)

Note 1 : You could substitute Fresh Shitake Mushroom with Chinese Dried Mushrooms.

Note 2 : The colorful veggies (Carrot, Spring Onions and even Chillis), they are optional. You can just go without them. It's really up to you.

Method

1. Soak Bee Hoon in water for 30mins and prepare all the veggies (wash and cut) accordingly.
2. Give the Bee Hoon a few scissors cut. Drained and set aside.
3. Heat wok, add a tablespoon of cooking oil, fry minced garlic till fragrant.
4. Add in Carrot and mushrooms, and give it a quick toss.
5. Add in Canned Pig Trotters, stir. Then add in Choy Sum and Bee Hoon, stir well.
6. Add in Oyster Sauce, Light Soya Sauce and dashes of pepper, stir well. Add water to give it more moisture. If you want it more wet, just add more water. When you see the Bee Hoon is soft and all the liquid are almost absorbed, add in Spring Onions, give it a quick toss, heat off and dish up.
7. Garnish and serve.

Here's something that you need to TAKE NOTE :

1 ) If you are using dried chinese mushroom, do ensure you soak them in water in advance till soften.

2 ) This dish supposed to cook under high flame. I did it. But if your hand is not fast enough, remember to control the fire. Just turn to medium heat if you are slow in adding ingredients.

3 ) DO NOT discard the oil that floating on top of the Canned Pig Trotters! The oil and the sticky sauce gives really good flavor. Just close your eyes and pour the whole can of sinful thing in the wok. And then, tell yourself that you have lots of veggies in this dish! And you will feel better. Hehe...

4 ) If more water is added during stir-fry, you might need another half tbsp of Light Soya Sauce to adjust the taste.

5 ) I didn't use all the julienned chillis and spring onions. I leave some behind for garnishing before serve.

6 ) Giving Bee Hoon a few scissor cut is to make stir frying easier to handle, easier to serve and easier to eat too.

 

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