Thursday, 20 December 2012

Seafood White Vermicelli ( Beehoon ) 海鲜白米粉

  Seafood White Vermicelli ( Beehoon ) 海鲜白米粉


 A delightful and tasty change from the usual dark coloured fried beehoon

During the last Mid-Autumn festival SK and I headed to Setapak, Kuala Lumpur to buy Teochew moon cakes at a famous Teochew restaurant. After making our purchases we decided to have lunch there as well. One of the dishes that we ordered was the 'stir-fried white vermicelli with seafood' which I have just replicated. Usually when eating out and if we fancy a certain dish SK and I would be sifting through the food for the ingredients used. On top of that we would use our taste buds to determine the type of sauces and condiments used. SK and I would take notes separately and when we got home we would compare notes and discuss the ingredients used and work out how best to cook it.

Note :  You can read up on my previous blogs on how to make fish paste  and  fried fish cake

Clockwise from top : chili padi, Chinese cabbage, fish cake cut into cubes, sliced shallots

Dried scallops, soaked, shredded and deep-fried

Vermicelli or beehoon which has been soaked in water, then drained dry


250g beehoon ( soaked for 40 minutes, drain and set aside )
2 tbsp lard or cooking oil
1 tbsp minced garlic
50g shallots ( cut into thin slices )
5g chilli padi or bird's eye chili ( smashed )
50g fish cake ( cut into tiny cubes )
50g fish balls ( cut into thin slices )
20g dried scallops or dried shrimps ( wash, pounded and deep-fried until lightly crispy )
50g Chinese cabbage ( cut into thin strips )
15g Chinese celery ( cut into sections )
2 tbsp deep-fried pork fat (optional )

Sauce Ingredients

1 tbsp oyster sauce
1 tbsp abalone sauce
2 tsp sugar
1 tsp salt
1/2 tsp pepper

Dissolve the sauce ingredients in 1 Chinese rice bowl of water


1.  Heat oil in a wok. Saute the minced garlic, shallot and chilli padi until fragrant
2.  Add in the sauce ingredients and bring to the boil
3.  Add in the Chinese cabbage, Chinese celery and let them simmer for 2 minutes.
4.  Add in the soaked vermicelli and turned to high flame
5.  Use a pair of chopsticks to stir the vermicelli until almost dry
6.  Add in the fish cake cubes, fish ball slices and the deep-fried dried scallops and stir until totally dry
7.  Dish up and sprinkle deep-fried pork fat on top.

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