Mar 22, 2010

Fried Belachan Bee Hoon

One of Aunt's signature dish. I liked it very much so I requested her to write out the recipe for me for my record.

Recipe: Fried Belachan Bee Hoon

300g Bee hoon
550g Cabbage (coarsely shredded & soaked for 5 min, drained)
4nos Garlic (crushed/chopped)
15g Belachan
1tbsp Sambal belachan
1tbsp Chinchalok
400g Lean pork (coarsely shredded)
100ml water

Pork seasoning (marinate 30mins):
1/2tsp sugar
1tsp light sauce
1tsp sesame oil
1tsp wine
1tsp cornflour
1tbsp water

200ml stock (10tbsp)
2 3/4tsp sugar
1tsp salt
1tsp fish sauce
1tsp light sauce

1. Use 2tbsp oil to saute seasoned shredded pork. Dish out. Place the 100ml water into the wok to extract the fried pork flavor.
2. Transfer the flavoured juice into the sauce.
3. Use 3 tbsp oil, fry garlic till golden.
4. Add cabbage, fry till 1/2 cooked dish out.
5. Low heat, use a little to fry belachan till aromatic, stir in sambal belachan and sauce till well blend. Add pork and bring to boil.
6. Add bee hoon, stir & cover to absorb the sauce.
7. Stir occasionally to mix well.
8. Add cabbage fry till cooked.


Jng said...

Hi Wen, thanks for sharing the recipe....been a silent follower to your blog....just wondering....when do you put in the chinchalok?

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