White Bee Hoon

Leafy
Mains
Noodles
Seafood

Easy Level:

Cook Time:

Servings:

44987

White beehoon is a classic dish served everywhere from restaurants to zichar stalls. What makes it special is our homemade stock; made with chicken carcasses, chicken feet, soya beans, prawn heads and shells. We must say it’s definitely worth spending some time doing this, as it gives your beehoon a kickass flavour.
Having the Bee Hoon simmer in the stock along with egg and more seafood (clams, squid and prawns), just lets it soak up the wonderful flavours.
Making your own stock takes more time but it’s definitely worth the effort.
#themeatmensg #simple #delicious

Ingredients

Adjust Servings
US / Metric
0.00
g
g
bee hoon
0.00
g
g
bee hoon
0.00
prawns (shelled and deveined, reserve shells and heads for stock)
0.00
prawns (shelled and deveined, reserve shells and heads for stock)
0.00
g
g
clams
0.00
g
g
clams
0.00
squid (cut into rings)
0.00
squid (cut into rings)
0.00
stalks
stalks
chye sim
0.00
stalks
stalks
chye sim
0.00
eggs
0.00
eggs
0.00
g
g
minced garlic
0.00
g
g
minced garlic
0.00
tbsp
tbsp
fish sauce
0.00
tbsp
tbsp
fish sauce
0.00
tsp
tsp
salt
0.00
tsp
tsp
salt
0.00
tsp
tsp
white pepper powder
0.00
tsp
tsp
white pepper powder
0.00
tbsp
tbsp
oil
0.00
tbsp
tbsp
oil
Calamansi
Calamansi

Stock

0.00
chicken carcasses
0.00
chicken carcasses
0.00
g
g
chicken feet
0.00
g
g
chicken feet
0.00
g
g
soya beans
0.00
g
g
soya beans
0.00
g
g
rock sugar
0.00
g
g
rock sugar
0.00
litres
litres
water
0.00
litres
litres
water
Stir fried prawn shells and heads
Stir fried prawn shells and heads
0.00
tbsp
tbsp
oil
0.00
tbsp
tbsp
oil

Marinade for prawns and squid (optional)

0.00
tsp
tsp
Shaoxing wine
0.00
tsp
tsp
Shaoxing wine
0.00
tsp
tsp
soya sauce
0.00
tsp
tsp
soya sauce
0.00
tsp
tsp
white pepper
0.00
tsp
tsp
white pepper
0.00
tsp
tsp
sesame oil
0.00
tsp
tsp
sesame oil
0.00
tsp
tsp
sugar
0.00
tsp
tsp
sugar

Steps

1

Blanch 4 chicken carcass and 300g chicken feet for 5 minutes. Strain and place into large stock pot.
Blanch 4 chicken carcass and 300g chicken feet for 5 minutes. Strain and place into large stock pot.
Mark as completed

2

Add 50g soya beans, 10g rock sugar and 5 litres of water. Bring to simmer.
Add 50g soya beans, 10g rock sugar and 5 litres of water. Bring to simmer.
Mark as completed

3

Heat 2 tbsp oil in a pan. Fry prawn shells and heads until fragrant, 7-10 minutes. Transfer to stock pot.
Heat 2 tbsp oil in a pan. Fry prawn shells and heads until fragrant, 7-10 minutes. Transfer to stock pot.
Mark as completed

4

Bring to boil and reduce to a simmer for 4 hours. Cover, once a while, scoop and remove floating scum. Set stock aside.
Bring to boil and reduce to a simmer for 4 hours. Cover, once a while, scoop and remove floating scum. Set stock aside.
Mark as completed

5

Soak 150g bee hoon in water until softened. Drain and set aside.
Soak 150g bee hoon in water until softened. Drain and set aside.
Mark as completed

6

Heat 1 tbsp oil in a wok and saute 20g of minced garlic until fragrant.
Heat 1 tbsp oil in a wok and saute 20g of minced garlic until fragrant.
Mark as completed

7

Add in bee hoon and fry for 1-2 minutes. Dish out and set aside.
Add in bee hoon and fry for 1-2 minutes. Dish out and set aside.
Mark as completed

8

Optional step to marinate squid and prawns with ¼ tsp Shaoxing wine, ¼ tsp soya sauce, ⅛ tsp sesame oil, ⅛ tsp white pepper and ⅛ tsp sugar for 10 minutes.
Optional step to marinate squid and prawns with ¼ tsp Shaoxing wine, ¼ tsp soya sauce, ⅛ tsp sesame oil, ⅛ tsp white pepper and ⅛ tsp sugar for 10 minutes.
Mark as completed

9

In a clean wok, heat up 2 tbsp oil and scramble 2 beaten eggs.
In a clean wok, heat up 2 tbsp oil and scramble 2 beaten eggs.
Mark as completed

10

Add in 800ml stock, followed clams, prawns and squid.
Add in 800ml stock, followed clams, prawns and squid.
Mark as completed

11

Cover for 2 minutes until clams partially open up.
Cover for 2 minutes until clams partially open up.
Mark as completed

12

Stir and add in 1 tbsp fish sauce, ½ tsp salt and ¼ tsp pepper.
Stir and add in 1 tbsp fish sauce, ½ tsp salt and ¼ tsp pepper.
Mark as completed

13

Add in bee hoon and stir. Simmer for 3 minutes.
Add in bee hoon and stir. Simmer for 3 minutes.
Mark as completed

14

Add in chye sim, and continue to simmer for another minute.
Add in chye sim, and continue to simmer for another minute.
Mark as completed

15

Adjust season to taste. Serve with calamansi.
Adjust season to taste. Serve with calamansi.
Mark as completed

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