White Bee Hoon

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

No Reviews

Ingredients

Adjust Servings
150g bee hoon
20prawns (shelled and deveined, reserve shells and heads for stock)
300g clams
1squid (cut into rings)
6stalks chye sim
2 eggs
20g minced garlic
1tbsp fish sauce
½tsp salt
¼tsp white pepper powder
6tbsp oil
Calamansi
Stock:
4chicken carcasses
300g chicken feet
50g soya beans
10g rock sugar
5litres water
Stir fried prawn shells and heads
2tbsp oil
Marinade for prawns and squid (optional)
1tsp Shaoxing wine
½tsp soya sauce
¼tsp white pepper
¼tsp sesame oil
tsp sugar

Directions

1.

Blanch 4 chicken carcass and 300g chicken feet for 5 minutes. Strain and place into large stock pot.
Mark as complete
2.

Add 50g soya beans, 10g rock sugar and 5 litres of water. Bring to simmer.
Mark as complete
3.

Heat 2 tbsp oil in a pan. Fry prawn shells and heads until fragrant, 7-10 minutes. Transfer to stock pot.
Mark as complete
4.

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 complete
5.

Soak 150g bee hoon in water until softened. Drain and set aside.
Mark as complete
6.

Heat 1 tbsp oil in a wok and saute 20g of minced garlic until fragrant.
Mark as complete
7.

Add in bee hoon and fry for 1-2 minutes. Dish out and set aside.
Mark as complete
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.
Mark as complete
9.

In a clean wok, heat up 2 tbsp oil and scramble 2 beaten eggs.
Mark as complete
10.

Add in 800ml stock, followed clams, prawns and squid.
Mark as complete
11.

Cover for 2 minutes until clams partially open up.
Mark as complete
12.

Stir and add in 1 tbsp fish sauce, ½ tsp salt and ¼ tsp pepper.
Mark as complete
13.

Add in bee hoon and stir. Simmer for 3 minutes.
Mark as complete
14.

Add in chye sim, and continue to simmer for another minute.
Mark as complete
15.

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

Leave a Reply

Your email address will not be published.

Subscribe. Get Updates!