Pin It


Shacha Fried Bee Hoon

Thursday, 20 May 2010

I've finally finished my Shacha sauce! I'm marinating some beef for a stir-fry tonight. Glad in a way, as I normally have many opened bottles of sauces used only a few tablespoons. If I were to go through my pantry and fridge now, I'd find a few expired bottles. Anyway, here's another great use of Shacha sauce, and there'll be more posts on ways to finish off your Shacha sauce.

For fried bee hoon, I usually soak the dry noodles in a salted black liquid before frying. This is to soften the noodles and at the same time "infuse" it with some flavour and to "dye" it brown. Before this, I used to boil it like what you normally do with pasta, drain, wash with cold water then fry. After boiling, the noodles tend to clump together forming a ball making it really hard to fry. The noodles tend to break, become soggy and unevenly coloured. With this soaking method, I get nice evenly coloured noodles!

shacha fried beehoon
Ingredients: serves 4
  • 1 packet (375g) bee hoon/ rice vermicelli
  • 10 prawns
  • 1 head Chinese cabbage - sliced
  • 4 sticks Chinese sausages - sliced
  • 1/2 bulb garlic - pressed
  • 3/4 cup dried scallops
  • 1/2 cup water
Soaking water:
  • 3 liter water
  • 1/3 cup dark soy sauce
  • 1/3 cup light soy sauce
  • 3 tbs sesame oil
  • 2 tsp white pepper powder
  • Place bee hoon and all ingredients for soaking water in a pot. Soak bee hoon for at least 1 hr. Drain, reserve bee hoon-soaking liquid for later use.
  • At the same time, soak scallops in 1/2 cup water until softened. Drain and shred scallops with fingers or a fork. Keep the scallop-soaking liquid for later use.
  • Heat up a non-stick pan, add sliced Chinese sausages and fry until fat released and lightly crispy on both sides. Remove and leave aside for later use.
  • Sear prawns in oil, remove, leave aside for later use.
  • Spoon away oil and leave about 1 tbs in pan. Add cabbage and a pinch of salt. Fry until wilted. Remove and leave aside for later use.
  • Add a bit of oil in pan. Add garlic, fry until fragrant.
  • Add shredded scallops, fry until dry.
  • Mix in shacha sauce and sugar, fry until fragrant.
  • Add in softened bee hoon, all the scallop-soaking liquid and 1 cup of bee hoon-soaking liquid. Mix evenly. Leave to cook until dry.
  • Add more bee hoon-soaking liquid and conitnue frying if bee hoon is still undercooked.
  • Add light soy sauce to taste if needed.
  • Mix in cabbage, Chinese sausages and prawns when bee hoon is cooked.
I am sending this dish to Susan of The Well Seasoned Cook who is hosting this week's Presto Pasta Night.

presto pasta nights

0 oink oinks...:

Post a Comment