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).
I have previously shared with you how to cook Bee Hoon with Stewed Pork Ribs. But yesterday, we have no stewed pork ribs in stock at home. What we have is chicken frankfurters. So, I decided to mix and match and am quite pleased with the outcome.
This is what I did :-
- 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
chinese mustard, dried prawns and dried mushrooms
- 3 teaspoons light soya sauce or to taste
- Dash of white pepper powder to taste
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.
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