Quick and easy Recipe

Fried mee hoon/ vermicelli (or we called Bee Hoon) is something I grew up having where my mom would make it quite frequent when I was a kid, which I didn’t appreciate it as a child but grow to love it as I get older. Simple umami and nutritious meal, and also affordable during tough times. I do recall a far distance memory of mom making tons of this during the 1997-98 Asian Financial Crisis.

Ingredients (2 person portion):

• 1 packet (200 grams) Mee Hoon
• 1 chopped Chinese sausage (optional)
• 2 chili
• 4 cloves of garlic
• Half shallot
• 5 dried shitake mushrooms (soak it and sliced it when it’s well-soaked)
• 4 dried shrimp
• 1 teaspoon of tomato paste
• Half carrot (shredded)
• 1 tablespoon of light soy sauce and oyster sauce
• 1 teaspoon of fish sauce (optional)
• 1 egg (optional)
• A dash of salt, Maggi vege stock powder and Sarawak white pepper

How to cook Bee Hoon Goreng:

Preparation required prior to cooking:

• Soak the shitake mushroom for at least 4 hours before slicing them.
• Soak the dried shrimp for at least 2 hours before you start cooking.
• Soak the mee hoon/bee hoon for at least 1 minute before cooking.
• In a blender, blend garlic, shallot and chilli all together and add in a dash of water when blending.
• In a bowl, mix dried mushroom water, light soy sauce, Maggi stock powder, white pepper and oyster sauce and set it aside.

Cooking instructions:

• Heat oil in a large wok or pan and fry the mushroom and carrot until slightly browned.
• Add the Chinese sausage to the wok or pan first, before the aromatics and dried shrimp.
• Then add mee hoon, the seasoning mix bowl and tomato paste to stir-fry it for a few minutes, making sure you stir well so everything is mixed well.
• Stir in spices, tomato paste and salt, and fry for a few seconds to mix well.
• Sprinkle some fish sauce and mix it well before cracking 1 egg and fry it well with the bee hoon.