Tuesday, 20 November 2007

Fried bee hoon (炒米粉 stir fried rice vermicelli) and sweetcorn egg-flower soup (蛋花汤)

Fried rice is one of those fantastic leftovers dishes. Leftover rice, cooked with eggs, peas, mushrooms, chicken or any random vegetable or meat in the fridge or freezer. Fried bee hoon (rice vermicelli) is similar in that one could throw in almost anything at hand and it would still taste good.

I could do a more authentic Singaporean/Malaysian version as seen here but I needed to clear out the fridge yesterday. So this is a clear-out-the-fridge version instead, using random bits of chicken, shitake mushrooms, a pepper, mange tout (snow peas) and sausage from the fridge.

Stir fried rice vermicelli

Ingredients (serves 2):
100g dried rice vermicelli
1 chicken breast, thinly sliced
2 sausages, cooked and then sliced into rounds
1 red pepper, sliced into strips
100g mange tout/snow peas, sliced diagonally
5 shiitake mushrooms, sliced (soak in hot water if using dried)
2 cloves of garlic, crushed
oil for cooking
light soy sauce
oyster sauce
Sweet dark soy sauce*
Sesame oil
Chilli oil (optional)

Omelette strips
2 shallots, thinly sliced
Handful of coriander or spring onions, chopped

First, soak the rice vermicelli in hot water for about 15 minutes or according to instructions on the packet. Then drain and set aside. Make a thin egg omelette using one or two eggs, slice into shreds and set aside. Thinly slice two shallots and fry in oil until they are brown and crisp. Drain them on some paper towels.

Using the oil leftover in the wok or large frying pan, cook the chicken for a few minutes, add in the mushrooms and season with 1 tsp of oyster sauce. Then aside.

Add more oil if needed and then add in minced garlic. Stir until they start to colour and then add peppers and mange tout and stir fry for 3-4 minutes. Season with 1 tbsp of light soy sauce.

Turn the heat right down and add in the rice vermicelli, chicken, mushroom and sausages. Add 2 tbsp of oyster sauce, 1 tbsp of light soy sauce and 2 tbsp of dark soy sauce and mix well. Finish with a drizzle of sesame oil and chilli oil. Dish onto two plates and garnish with the omelette strips, fried shallots and chopped spring onions or coriander.

(* I use ABC Kecap Manis Sweet Soy Sauce or Tiger Brand dark soy sauce by Cheun Chong Food Industries, Singapore. These are thick and sweet and very different from the dark soy sauce that you find in supermarkets or most Asian markets which are more fluid and not sweet. You can still use normal Chinese dark soy sauce for the colour although you will not get the sweetness.)

I had leftover crabsticks from making sushi over the weekend and more spring onions so I made a sweetcorn soup to go with the fried bee hoon. I usually make this with fresh or tinned crab meat but hey the point was to use up my leftovers, right? The crab meat can also be substituted with finely shredded chicken or just stick to sweetcorn for a vegetarian soup.

Crabstick and sweet corn soup

500ml chicken or vegetable stock
Handful of spring onions, chopped
100g sweetcorn (I used half a small tin. Frozen or fresh is fine)
3 crabsticks, sliced
1 tsp cornflour mixed with 1 tbsp water
1 egg, beaten

Heat a little oil in a pot, add in the spring onions and stir for about 30 seconds. Then pour in the stock and bring to the boil. Add in sweetcorn. Turn the heat down to a simmer and pour in the cornflour mixture slowly, stirring to prevent any lumps from forming. When the soup has thickened slightly, add in the crabstick. Pour the egg in a slow trickly and stir the soup at the same time to form thin strands (蛋花). Serve immediately. (The spring onions will turn brown if the soup is left heated for a long time.)


Little Corner of Mine said...

Yum! I love this sweetcorn egg-flower soup too! I also like to add tofu.

Nilmandra said...

Ooh yes, tofu would be a nice addition. I want to do it again with fresh mushrooms and tofu for a vegetarian soup.

Post a Comment