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.
- 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
- 2 tablespoons of light soya sauce
- Salt to taste
- 1/2 teaspoon of MSG (optional)
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
Any visit to Sarawak, Malaysia especially to the major cities and towns like Kuching, Bintulu, Sibu and Miri would not be complete without a sampling or indulging in the very delicious Sarawak Laksa. Many locals swear by their favourite stalls and some stalls are really famous. You will have to be there early to catch a bowl.
I cooked Sarawak Laksa last Saturday. Invited some friends over and had a good time. Some say it tastes good but I felt that it lacked something. Could it be the laksa paste was not spicy enough? Of could it be due to my removal of some of the oil from the soup for health reasons?
If you have cooked it before, I would appreciate your comments.
This is the Recipe for Sarawak Laksa which I cooked. Good enough for 16 bowls.
- 750 grammes of Bee Hoon (rice vermicelli) (pre-soaked)
- 1.2 kilogrammes of medium-sized prawns (with head and shell)
- 1.5 kilogramme chicken (whole bird minus the head and feet)
- 5 eggs
- 500 grammes of bean sprouts
- 16 to 20 pieces of lime
- 900 grammes of Sarawak Laksa paste (I used the “Swallow” brand)
- Coconut milk from 1 1/2 coconuts (about 300 mls)
- Salt and sugar to taste
- 20 bowls of water (about 8 litres)
- Coriander leaves (for garnishing)
Beat eggs and fry them thinly on a frying pan. Cut into strips. Set aside.
Boil 4 litres of water in a stock pot. Upon boiling, add 2 teaspoons of salt followed by prawns. Boil the prawns till they start to float indicating that they are cooked. Remove the prawns and let it cool.
Separately, boil 4 litres of water in another stock pot. Upon boiling, add 2 teaspooons of salt followed by the chicken. Boil till chicken is thoroughly cooked. Remove chicken and let it cool.
Remove head and shell from prawn. Put back the head and shell into the first pot, cover lid and continue boiling for at least 2 hours on medium heat. Place prawn aside.
Remove chicken meat from bones and shred the meat using fingers. Put back the chicken bones into the second pot, cover lid and continue boiling for at least 2 hours on medium heat. Place shredded chicken meat aside.
Once both stock are cooked, remove heads and shells of prawns as well as chicken bones. Combine the stock into one pot. Add Sarawak Laksa paste and let it boil at medium to high heat for at least 30 minutes.
Using freshly boiled water, blanch the beansprouts in 3 batches for 1 minute each. Drain beansprouts and set aside.
Next, cook the pre-soaked beehoon in 4 to 5 batches by blanching them in boiling water for at least 1 minute. Drain and set aside.
After the Sarawak Laksa paste has been left boiling for at least 30 minutes, turn off heat and sieve and remove the spice from the stock. Bring the stock (now laksa soup) to boil again. Turn off heat and add coconut milk gradually whilst stirring. Add salt and sugar to taste.
To serve, first place cooked beehoon on a bowl. Add beansprouts, shredded chicken, prawns and egg strips. Then pour the laksa soup over the ingredients.
Garnish with coriander leaves and squeeze a lime over the soup before eating.
It is not recommended that the laksa be kept overnight as coconut milk is used.
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.
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
- 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
- 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)
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.