May 18, 2006

Yati's style beehoon goreng

This used to be a favourite after-school lunch for my sister and I when we were younger. I used to watch longingly and impatiently as Yati(our Indonesian maid) fried strings of yummy beehoon. When I came to Australia on my own, I tried hard to replicate Yati's beehoon-goreng(goreng means fried in malay) but it just wasn't the same. I guess its the special soysauce my mom gets specifically pre-ordered in Malaysia. I miss Yati since she decided to return home to get married. I hope shes doing well. She was the best at what she did and lots of fun to be around. To show my appreciation for her days spent with our family; I shall name my fried beehoon after her. Hehe.
For those who are unfamiliar with the term beehoon, click here. I am not certain on how beehoon became a Malaysian term for this noodle of Chinese roots, however in proper English, beehoon is known as rice vermicelli. Here is a picture of dried vermicelli from Wikepedia.

2 cakes dried beehoon (soaked in salted water for at least 15 minutes)
2 chunks chicken thigh marinated in soysauce and diced
half a handful of dried prawns (har-mai)
3 stalks shallots diced
2 cloves garlic diced
1 large carrot peeled and diced
2 tbsp light soysauce
1 tbsp dark soy sauce
1 tbsp kecap manis
1tbsp sambal(optional)
2 tsp dried chili flakes(optional)
2 tsp chicken stock powder diluted in 1 cup water
1 tbsp sesame oil
Heat sesame oil in a wok with the flames on high. Shallow fry chicken, shallots, carrots, prawns and garlic. Add in sauces and reduce heat. When mixture is fragrant and chicken pieces are almost done, place in beehoon and chicken stock mixture. Toss in wok until well combined and sauce is absorbed. Serve with extra chopped shallots or sliced shreds of thin omelete.
This recipe is from what I had ready in the fridge today, feel free to use prawns, mince meat or make it vegetarian if you like. Experiment! *wink*


Anonymous said...

heeey, i'm a beginner in baking :D how do u actually model such cute decorations on ur cake! icing sugar?

Su-Yin -Décorateur said...

hey anonymous...
some of the decorations are piped out with piping bags and then painted on..most of them are from royal icing and some buttercream for border designs...if its the little models of animals, flowers and animals that i make, those are made from fondant (sugar paste)and some from modelling chocolate. It's a mixture of icing sugar, gelatine, liquid glucose and light corn syrup. Some recipes require gum tragacanth which helps the models dry up quiker while you mold them.I knead them in a range of food colouring. If you could not be bothered making the paste on your own...get them from sugar craft stores. Most of them have ready made paste or in powdered form.

Anonymous said...

try this your beehoon will taste better.after soaking your beehoon in plain water drain. then you season it with light and dark soya sauce. put a dash of pepper too.

cook the meat it up.
then put some oil into the wok then put in the beehoon fry for a while to fragrant it then put in your cooked meat and gravey.

this should give it more flavour


Anonymous said...

nearly forgot try replacing the kecap manis with oyster sauce. mom

Anonymous said...

Hey there Su-Yin,

I tersempak your bee hoon goreng recipe online. Cuz I was dying for one my own. Living in Dubai and away from home is not easy to satisfy my Malaysian tummy at all!!

Though I didn't goreng my bee hoon the exact way you did, but I improvised a little.

I had a Bee Hoon Goreng Ikan instead. :)

Thought of sharing it with you:
-heated sesame oil
-put in minced onions + garlics + fishball + crabstick
-put in my tumeric fried tuna fish (from yesterday) in small pieces
-add in beehoon and Pak Choy
-add in small amount of fish stock (diluted in water)
-add in soya sauce
-stir frying all the while
-lastly i added in 1 beaten egg with added salt.

it turned out pretty nice ! heehee

Thanks for giving me ideas!


-Cassandra from Dubai.

Anonymous said...

halo! thanks very much for ur recipe..will try it and hope it is sedap!

im a malaysian residing in germany now and craving for msian food!

Anonymous said...

Hi I just read this post now, but to clue you in why it's called beehoon, it's because beehoon is the Fukkienese equivalent of the Mandarin word 米粉, literally "rice noodles" :)

- erin

Anonymous said...

I am an aussie... with indian/malaysian roots... living in amsterdam and today I found an asian grocer.... i have my beehoon ready to go and will try your recipe!!! Thank you for sharing it with us... I'll replace kecap manis with oyster.. let's see :)