HENG HWA FRIED BEE HOON

Summary:

Wen's favorite. 

Elna wrote down this recipe of Ama’s and even videotaped the cooking process! Catch the star in action on :-

http://www.youtube.com/watch?v=RY8igZD0sYA

http://www.youtube.com/watch?v=AJCcEMeW7Fk

Ingredients:

Heng Hwa bee hoon which is hair like in appearance, do NOT soak in water, only rinse a little through running tap water. Important step to follow

Garlic, chopped

Chinese Cabbage or Gor Lay Chai

Carrot, thickly shredded

Tau Kee, cut into long strips

Kicap Soy Cair, (light soy sauce)

Spring Onions, cut into 2 inch batons

Cooking Oil

Directions:

1. Heat oil in kuali, deep fry tau kee till brown and crisp, remove from oil and place aside.
2. Remove part of the remaining oil if it’s too much, add chopped garlic and fry till fragrant but not brown yet and add cabbage and carrot.
3. Stir fry cabbage and carrot a little bit, then add large amount of water to cabbage and carrot, covering 3/4 of the cabbage, put lid over the kuali and let simmer a while.
4. Remove lid to find quite a bit of water still there, add in the bee hoon and stir fry a little before covering back to let the bee hoon absorb the water.                     
5. Remove lid again after 2 mins to add kicap soy cair for seasoning, at this point, stir fry a little, remove part of the water if too much. Add some cooking oil if necessary.
6. Stir fry a little more, add in spring onion and add back some of the water removed earlier if too dry. Cover back to let simmer.
7. When you open this time and find that the bee hoon has absorbed all the water, add the tau kee, toss a little, serve hot.