This dish was inspire by my wife.It is actually called Fried Beehoon in Malaysia -beehoon as in Hokkien or called Fujian dialect for vermicelli.
Here' what you will need
Vermicelli - dried - about 100 gm - soaked in cold water till soft. Or you can use hot water and then rinsed off with cold water. Drain
Bean paste - 50 gm - minced
Black Mushroom - 50 gm - soaked till soft and julienne
Meat - i uses chicken - 50 gm thin slices
Chilli - 1 piece or number - chopped
Garlic - 2 cloves - chopped.
Oyster Sauce
Dark Soy Sauce
Sugar ( optional )
Oil
Water
In a hot wok, pour a little oil from the side. Once hot, sauteed the bean paste till fragrant. Add in the black mushroom, meat, chilli, garlic and sauteed for a few seconds. Dump in some oyster sauce and dark soy sauce to your taste. Add some water and bring to a boil. Lower heat. Pour in the vermicelli and stir with a chopstick or tong till well mixed with the sauce like liquid.
Served hot.
I actually did flambe with a little Shao Xing Rice Wine. Its optional though. You can also served this with some julienne chilli and some fresh coriander leaves.
Cheers !
7 comments:
i'd prefer some meat to go wif it, no?
this is almost my daily quick breakfast ... minus the black beans ler as i bought from food stalls. no time to cook :( it cheap! less then $1; of coz I usually order extras like eggs, fish cake to go along with it lah :)
Welcome Back! Just had Phat Thai with vermicelli the other day, not too bad!!!
Is this the bean paste that has the beans in it, not the ground-up paste? Have you ever tried using Nam yu (red fermented tofu)? The aroma from nam yu is delish...
wuching, there is some meat in it.
slurp - similar
phosgene - lovely phad thai u had, eh ?
vien - i just wanted to try the whole bean paste. YOu can also use the grounded type or even Nam Yu. cept that nam yu will be more pungent.
we always cook/eat fried beehoon.. but never tried the one with bean paste yet :)
paz - go ahead and try them
chen - yeah...i never tried them too till lately
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