Two weeks in the middle east and I’ve got a terrible craving that wouldn’t exist had I my own kitchen out here, but I don’t have my own kitchen. At least not yet. I think I must have instinctively known this before I left Singapore because on the day we left, I somehow managed to have time to make this second version of Dan Dan Mian. That or I was simply trying to finish up the rest of the la mian I had in the fridge before we took off on the plane for a noodleless land. Read More →
Did you know that vermicelli is an Italian word that means ‘little worms’? Thank goodness for us, we always call this noodle Bee Hoon instead.
In Singapore, and probably Malaysia too, we call this thin white noodle bee hoon or sometimes mee hoon, depending on who you’re talking to. It’s bought dried in clear plastic packaging at any supermarket, the most popular brand seemingly being Chilli Brand with two red chillies pictured on its front. Before you cook with it, you have to soak it in either hot or cold water. Cold water takes longer, my mother has said, even an hour, but she says it will never be over soaked or soggy. Noodles need to be springy! Soggy noodles are not on. Hot water is faster, 10 mins at the most, and anything more you’d end up with noodles that break too easily when you fry it later. You get ricey looking noodles (although I know some families who do fry their bee hoon deliberately chopping it up as they go so that it resembles rice).
Fried bee hoon has so many permutations, it’s hard to pinpoint any recipe as being The One. Read More →