Fried Bee Hoon - Chinese style (Bee Hoon Goreng ala Cina)

This was what I fed my family for dinner on Saturday.  I was on a weekend lazy mode and I was sick of eating rice so I thought some thing done in a chop-chop style and can be eaten up in a chop-chop way would be good!  Plus, less dishes to wash for my hardworking kitchen-ing assistant.

In fact, this is one of my favourite versions of fried bee hoon.  An ex-colleague of mine, Faridah Eunos, taught me this version.  She is a great cook. 

So here it is, a chop-chop dish, prepared in a chop-chop style, eaten in a chop-chop way and posted on a chop-chop post!  Ok, actually I am having a headache but I do want to get this recipe up for some of us who may want to have a new chop-chop recipe to try.  Before I get to the ingredients, have a feast on my "though not so great but definitely taken with effort and sincere heart" pictures for your viewing pleasures and as your taste buds jolter!

  

Ok, so that's it for the pictures.  For your information, this dish serves about 5-6 people. 

Now, here are the ingredients:

12 garlics - chopped

2-3 cm ginger - chopped

300 - 400 gm stir fried beef (I bought the readily packed from a local supermarket)

3 stalks red chillies - finely sliced

1 packet of dried vermicelli - placed in a pot with enough hot water to cover, for about 5-8 minutes or until soft enough to eat

2 pieces of fishcakes - sliced

a quarter white cabbage - sliced

1 spoon - ground white pepper

1 tablespoon oyster sauce

1 tablespoon light soya sauce

1 teaspoon sesame oil

1 piece Knorr chicken cube

1 teaspoon sugar (or Ajinamoto or seasoning, if you prefer)

salt to taste

Method:

1.  Heat oil in wok and add in chopped garlics and ginger.  Saute for a few seconds.

2. Add in sliced red chillies.  Saute for a few seconds.

3.  Add in Knoor chicken cube and press on it with your ladle to break it down and saute for a few seconds.

4.  Add in the stir fried beef and guess what??!!  Fry for another few seconds.

5.  Or until your beef are half cooked.

6.  Add in the fishcake slices.  Fry for a few seconds.

7.  Add in the oyster sauce, light soya sauce and sesame oil.  Add in salt, sugar (or Ajinamoto or seasoning, if you prefer) and white ground pepper as well.

8.  Stir fry for a few seconds.

9.  Add in the sliced cabbage.

10.  Stir fry until the cabbage slices are withered.

11.  Add in the vermicelli and fold them in to thoroughly incorporate with the frying mix and continue to stir fry for about three to five minutes.

12.  Do a taste check to see if you have enough salt.  Off fire and you can serve and enjoy the fried bee hoon chop-chop!

Happy Kitchen-ing!!