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 bee hoon (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.
Fried Beehoon with Stewed Pork Ribs

On festive occasions, my mum will cook this dish. 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!

This is the recipe for Fried Bee Hoon with Stewed Pork Ribs

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.

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Comments

  1. 1
    Paris Beaverbanks
    January 24th, 2007 at 9:27 am

    This dish brings back memories of my late grandma. She used to fry this for lunch on weekends or weekdays and I’d come home from school to hot yummy fried meehoon with stewed pork ribs *drool*

  2. 2
    Sandrine
    May 5th, 2012 at 2:48 am

    I just brought back 2 cans of stew pork ribs to Chicago. I can’t wait to make it for brunch on Sunday, Thanks for posting this recipe!

    Haven’t seen many new posts lately :(

    Sandrine

  3. 3
    alice
    February 13th, 2013 at 3:58 pm

    Is this recipe the same as the chiyoke mai fan which Kash WMW posted on her facebook?

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