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.

 

http://annieliciousfood.blogspot.sg/search/label/Chinese

 

Fried Tom Yum Seafood Bee Hoon

Ingredients
(Serves 2-3)
- 100g bee hoon (aka 米粉, rice vermicelli, bihun, rice noodles or rice sticks)
- 1 tbsp tom yum paste, mixed with 200ml hot water (adjust the tom yum paste according to your preference)
- A small piece of salmon fillet about 150g, skin removed and cut to bite-sized chucks
- 3 lemongrass stalks, cut to 2 inch lengths, make slits on the stalks to release the aroma
- 100g mushrooms
- 1 tbsp chopped garlic
- vegetable or olive oil
- 8 large prawns, veins removed and tails intact
- 1 bell pepper, cut to small wedges
- coriander and lime for garnishing (optional)

Directions
1. Soak the rice vermicelli in water for at least half an hour, until the noodles are fully reconstituted. Drain and set aside.
2. In a wok, heat some oil and stir fry the garlic & lemon grass stalks till fragrant. Add bell pepper and mushrooms and stir fry for about a minute or two. Then add the salmon pieces and prawns, stir fry till everything is cooked. Set aside on a plate.
3. Return the lemongrass stalks to the wok. Add the bee hoon followed by the tom yum mixture. The noodles should be fully soaked in the tom yum paste.
4. Cook till the noodles have soaked up all the water, and is of a dry consistency (about 7 minutes). Then stir in the previously cooked vegetables and seafood that you set aside in step 2 and stir thoroughly. You may wish to use tongs so that the noodles are easier to handle.
5. Serve noodles in a plate and garnish with chopped coriander leaves and a cut lime if desired.


http://www.noobcook.com/fried-tom-yum-seafood-bee-hoon/

Fried Bee Hoon (Rice Vermicelli) with Stewed Pork

Ingredients
(Serves 4)

Some ingredients for Fried Bee Hoon with Stewed Pork
- 200g rice vermicelli (米粉)
- 2 eggs, beaten
- 1 carrot, cut to thin stripes
- 200g cabbage, sliced
- 150g shiitake mushrooms, sliced thinly
- 1 can stewed pork* (I use narcissus brand, 256g), gravy reserved
- 1 cup water
- 1 1/2 tsp light soy sauce (add more if you want more salty)
- 1 tsp dark soy sauce (add more if you want the colour to be darker, do not add if you want white noodles)
- 1 tbsp vegetable/olive oil
- 1 tbsp chopped garlic

Optional for garnishing:
- red chilli, de-seeded & sliced
- coriander leaves
- fried shallots (store-bought or home-made)

Notes:
* For this dish, some people also use stewed pork ribs. The taste is just as good.

Directions
1. Soak the rice vermicelli in water for at least half an hour, until the noodles are fully reconstituted. Drain and set aside.

2. Open the canned stewed pork, take out the stewed pork pieces, discard the fats and use your fingers to gently separate the meat to smaller chunks. Remove the oily bits from the gravy. Set aside both gravy and the pork pieces.

3. Grease a wok with a few drops of oil, and cook the egg by spreading it as thinly as possible. When both sides are cooked, take out the omelette and slice it into thin strips.

4. Heat the wok with 1 tbsp oil, stir fry the garlic for 30 seconds.

5. Add the sliced carrots and stir fry till they are just starting to soften (about 1-2 minutes).

6. Add the sliced mushrooms and cabbage and stir fry until they are just starting to soften (about another 2-3 minutes). Add the pork pieces and stir fry until the vegetables are fully cooked. Transfer the contents of the wok to a plate, and set aside.

7. In a clean wok, add the stewed pork gravy, water, light soy sauce, dark soy sauce & bring to a gentle boil. Then add the rice vermicelli. Cook till the noodles have soaked up all the water, and is of a dry consistency (about 7 minutes). Then stir in the cooked vegetables that you set aside in step 6 and stir thoroughly. You may wish to use tongs so that the noodles are easier to handle.

8. Serve noodles in a plate and top with the previously cooked egg strips. Garnish with coriander leaves, cut chilli and fried shallots if desired.


http://www.noobcook.com/fried-bee-hoon-rice-vermicelli-with-stewed-pork/