IMG_7466haha.. did i get your attention? who is chen shimei?
actually ah….. she’s just my helper in beijing
this fried bee hoon that she has been cooking had received so much praises from our friends, i really had to share it
the secret ingredient? read on….
陈世梅是何方神圣?
哈哈。。她呀。。就是咋们北京家的阿姨啦。。
不过哈。。她这名不虚传的炒米粉,人吃人爱、车见车载。。所以,偶一定要分享
神秘材料?看下去哈。。
◥█̆̈◤࿉∥

Ingredients (serves 2)

100g bee hoon (vermicelli), soaked in cold water
10 small mushrooms, soaked and sliced
150g lean pork, thinly sliced
300-400g de-shelled prawns, deveined and halved
200g bean sprout
2 eggs
3 slices of ginger, chopped finely
coriander (as desired)
& the secret ingredient ~ prawn heads from about 750g of prawns
(you can keep prawn heads every time you cook a prawn dish so that you have lots of prawn heads when needed)

IMG_7464食材

米粉 100克,浸泡于冷水
香菇(小)10颗,浸泡后切丝
猪瘦肉 150克,切丝
虾肉(已去壳儿)300-400克,洗净并清理后削半
豆芽 200克
鸡蛋 2颗
姜 3片,剁碎
香菜 (适量)
秘密武器!*750克虾掰下的虾头
*每次在家煮虾时,可别把虾头扔了。。清理后,冷冻,备用。。所谓养兵千日、用在一朝哈!

Directions/方法

IMG_7423clean prawn head thoroughly
虾头处理、去除杂物

IMG_7424set aside cleaned prawn heads
处理后的下头放在碗里、备用

IMG_7425pluck off bean sprout roots and wash
将豆芽根须拔掉、洗净

IMG_7429season prawns and pork with some salt, pepper and cornstarch (cornstarch is optional)
用少许盐、胡椒粉和粟粉腌虾仁和猪肉 (粟粉可免)

beat 2 eggs and add in some chopped coriander (according to personal preference)
将两颗蛋搅碎后加入切碎的香菜 (一个人喜好)

IMG_7436now that all ingredients are in place, we are ready to fry
食材准备好了?那,开炉了哈。。

IMG_7438bring a pot of water to boil, and add in bean sprouts. turn off heat immediately
stir the bean sprouts for a few minutes and drain away the water. set aside
将一锅水烧开。倒入豆芽后熄火
迅速搅拌豆芽,然后捞起沥干水份,待用

IMG_7440add oil to frying pan, then add in eggs. stir very swiftly with chopsticks to break up the omelette
煎锅烧热油后加入鸡蛋,用筷子快速搅拌

IMG_7441remove eggs to cool when it is nearly cooked
鸡蛋快熟透前,将其取出备用

IMG_7442add in oil to the same frying pan, and fry ginger till aromatic
同样的煎锅中加入油,姜粒爆香

IMG_7443add in prawn heads
加入虾头

press down on the prawn head to get as much juice and essence as you can
虾头不时的压下以便挤出虾膏

IMG_7450add in prawns…
拌入虾肉。。。

IMG_7451… followed by pork
然后加入猪瘦肉丝

IMG_7453season with pepper as desired
适量加入胡椒粉

IMG_7454add in bee hoon
加入米粉

IMG_7455stir with chopsticks to ensure bee hoon is coated with prawn head juice
专用筷子、米粉不停搅拌以让其均匀染上虾膏

IMG_7456season with sea salt (i used abt 1 tsp)
适量加入海盐 (我用了一小匙)

IMG_7458then add in bean sprouts
拌入豆芽

IMG_7460finally, add in coriander and fried egg
最后,加入香菜和炒鸡蛋

IMG_7461mix well, viola! done!
拌匀,上碟、开餐!

IMG_7463いただきます!
୧(๑❛ั⌔❛ั๑)୨ ॢゕ̎Խ৷ਕ¨ ♡ॢ

Pollution index: 59 (good)

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(0) Comments

  • Mel (July 23, 2014)

    Thank you for sharing this delicious fried bee hoon……I can\’t comment anymore further as I am heading to my kitchen now to try it….. btw is your helper really called \”Chen Shimei?\”

  • Qi Qi in the house (July 23, 2014)

    金ho liao!

  • Sonia aka Nasi Lemak Lover (July 23, 2014)

    at first I thought you use the prawn heads to make into stock then later add into bee hoon, but just realized that you added prawn head into bee hoon, very interesting recipe and name of this dish.

    • Victoria Bakes (July 23, 2014)

      heh heh.. yes, i prefer a stronger taste, plus the prawn heads became a very crispy snack for me later (calcium…. hee hee).. you are right, there are people who use prawn stock.. but we realised it ended up too wet for our liking. we like our bee hoon still \”al dente\”.. like how hongkys like to \”taste and feel\” their rice :).. that\’s why the prawn head directly

  • Mimi Bakery House (July 23, 2014)

    Wah…!!! who says Victoria can\’t cook??? Beehoon is my favorite, and this one is no exception too^^.
    Eat one serving for me pls!!! hehehe… 🙂

    • Victoria Bakes (July 23, 2014)

      thank you thank you.. was a big challenge… 😀 i will gladly eat your portion

  • mummy2311 (July 23, 2014)

    Thank you for sharing… smell good!!! =)

  • Little Blue (July 23, 2014)

    叮咚。。。我来午餐的。。。。我最爱米粉了!!

  • Fion@轩宏妈 (July 23, 2014)

    我喜欢豆芽多多的哦。。。打令。。嘻嘻嘻

  • Veronica (July 23, 2014)

    Thank you for sharing this mouth-watering fried mihoon. When I saw the name of your dish, I thought to myself, isn\’t this Chen ShiMei the heartless man who broke his wife\’s heart or something like that? I didn\’t know he can cook! Until I read further and realised that Chen ShiMei is your helper, hahah!

  • Grace (July 23, 2014)

    差点误以为你打错字,把阿姨当成是“陈世美”。哈哈。。

  • Jenny (July 23, 2014)

    看了这炒米粉的做法….
    还是得认正…\”陈世梅\”真的是个了不起的大人物

  • Aunty Young (July 23, 2014)

    听起来好好吃!
    把食谱先带走,谢谢咯!

  • Aunty Young (July 23, 2014)

    r听起来好好吃!
    把食谱先带走,谢谢咯!

  • May Law (July 23, 2014)

    我也以为是陈世美, 哈哈哈!
    原来亲亲的厨艺也是顶呱呱的, 只是深藏不露罢了!

  • 婉婉下午茶 (July 23, 2014)

    想吃!!!

  • Cheryl - Bakingtaitai (July 23, 2014)

    这名不虚传的炒米粉,下次回来炒给我吃吧!

  • Cass (July 24, 2014)

    我也是喜欢炒米粉,还要大大盘的 :)

  • Tze (July 24, 2014)

    Victoria, you have a special recipe here, first time to me hearing people using prawn head in the fried bee hon, it sounds interesting!

  • chloe (April 18, 2015)

    Hi Victoria. Just wondering so you serve the noodle with the prawn head together??? Thanks

    • Victoria Bakes (April 18, 2015)

      Hi, yes i did. it really depends on individual preference. for my family, we like to crunch on it and it is a great calcium intake. if your family does not like it, just remove before serving

  • Lynn (February 2, 2016)

    If we do not want the prawns head could we remove the heads before we add in the prawn meat?

    • Victoria Bakes (February 2, 2016)

      It\’s the prawn head that gives the taste to the dish. If you omit it, then there\’s really no difference from normal fried bee hoon. You can remove the heads before serving the dish though

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