I feel a bit bashful for putting up a recipe for Chicken Rice. There are countless versions on the internet, many handed down from mothers or mums’ mums, others gleaned from chefs who sell chicken rice for a living, and most written by Chinese, and rightly so because Chicken Rice as we know it is Hainanese in origin. And if you didn’t know (though I’m sure you do. Right?) the Hainanese are Chinese.
But here I am, this Malay chick who looks sort of Chinese, whose accent has an identity crisis, who’s spent more than half her life away from her non-birthplace of Singapore, is going to share with you her version of Hainanese Chicken Rice.
At this point, I’m writing this post to myself because I’m sure at the end of that last paragraph, anyone reading would have shut their browser tab on me. So I console myself that this post is for me to remember, for posterity, for my children when they’re grown, given I’m still around to pay for my domain. Read More →
fried bee hoon served with chicken curry (possibly the worst photograph ever taken of a meal)
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 →