Fry Bee Hoon (Hakka Style)

Hakka Fry Bee Hoon..this simple to cook bee hoon had captured my daughter's attention as she like me, knows if I had added extra ingredients to something I usually cook but tasted different this time round.

Ingredients at a glance (Serves 2 to 3)

Instant Bee Hoon (I used A1 brand)

1 handful of dried shrimps - soaked and minced

1 small section of carrot (3 inch block) - cut into thin strips

1 tbsp minced garlic

Spring onion sections

3 eggs (2 for egg ribbons)

Pepper

Sauce

1 tbsp oyster sauce

1 tsp soy sauce

1 tsp fish sauce

Method

1. Boil a pot or wok of water, enough to cook 3 pieces of bee hoon. Wash the dried shrimps and soak it till soft.

2.Add a tsp oil and a bit of salt to the boiling water.

3. Drop in the 3 pcs of bee hoon and scattered it with chopsticks or tongs but only for 60 seconds (golden rule)

4. Get a pot with a cover, put in the blanched bee hoon and keep it there till while you prep your meal. (To soften bee hoon with residue heat from blanching bee hoon)

5.Beat 2 eggs, add pepper and salt, add in a bit of slury and fry 2 omelettes for egg ribbons.

6. Add 2 tbsp of oil, add in the dried shrimps and fry them over medium heat till fragrant. 

Add in the garlic and carrots, continue to fry for a few minutes. Push the ingredients aside and drop an egg into it, scramble a bit and squirt a bit of fish sauce.

7. Transfer the bee hoon from the pot and gently mix all ingredients together. Continue to fry using a pair of chopsticks & spatula.

8. Add in the sauce to give it a good mix, if it is too dry, add water by the tablespoon. (Mine, i didnt add any water as the bee hoon was kept warm till cooking)

9. Throw in some egg ribbons and spring onions. Served on its own or with porridge.