White Bee Hoon – 白米粉

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

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  • Servings: 2 - 3

  • Time: 5 hrs

  • Skill: Intermediate


  1. 150g bee hoon

  2. 20 prawns (shelled and deveined, reserve shells and heads for stock)

  3. 300g clams

  4. 1 squid (cut into rings)

  5. 6 stalks chye sim

  6. 2 eggs

  7. 20g minced garlic

  8. 1 tbsp fish sauce

  9. ½ tsp salt

  10. ¼ tsp white pepper powder

  11. 6 tbsp oil

  12. Calamansi


  1. 4 chicken carcasses

  2. 300g chicken feet

  3. 50g soya beans

  4. 10g rock sugar

  5. 5 litres water

  6. Stir fried prawn shells and heads

  7. 2 tbsp oil

Marinade for prawns and squid (optional):

  1. 1 tsp Shaoxing wine

  2. ½ tsp soya sauce

  3. ¼ tsp white pepper

  4. ¼ tsp sesame oil

  5. ⅛ tsp sugar


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

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

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

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

  5. Soak 150g bee hoon in water until softened. Drain and set aside.

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

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

  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.

  9. In a clean wok, heat up 2 tbsp oil and scramble 2 beaten eggs.

  10. Add in 800ml stock, followed clams, prawns and squid.

  11. Cover for 2 minutes until clams partially open up.

  12. Stir and add in 1 tbsp fish sauce, ½ tsp salt and ¼ tsp pepper.

  13. Add in bee hoon and stir. Simmer for 3 minutes.

  14. Add in chye sim, and continue to simmer for another minute.

  15. Adjust season to taste. Serve with calamansi.

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