Fried Lala Bee Hoon
Contributed by: Mabel Wong
Our branch organised a group tour led by veteran Mr Ng Yan Huay to Kinmen Island, where his ancestors are from.
We had the privilege to taste this authentic dish for our breakfast. It tasted really delicious. We thought it would be good to bring this recipe home and share it with everyone.
Portion: 5 - 6 pax
Prep Time: 30 mins
Cook Time: 20 mins
Total Time: 50 mins
Ingredients
• Oil
• 1 pack of rice vermicelli (bee hoon)
• Some minced garlic (According to individual preference)
• 200g pork belly, sliced
• 100g chinese mushrooms, soaked
• 200g fresh prawns, deveined
• 500ml chicken stock
• 300g bean sprouts
• 1kg clams, washed and rinsed
• 1 egg, fried and shredded
• 1 stalk coriander (For garnishing)
Method
1. Heat oil in a wok.
2. Add rice vermicelli and stir fry for 5 mins. Remove and set aside.
3. Heat oil and sauté minced garlic.
4. Add sliced pork belly and chinese mushrooms and fry till fragrant.
5. Add prawns and toss briefly.
6. Add 100ml of chicken stock and light soy sauce and toss briefly.
7. Add 250ml of chicken stock and stir until it boils.
8. Add rice vermicelli and toss briefly.
9. Season with light soy sauce and chicken seasoning powder. Simmer for 5 mins until fairly dry. Mix well.
10. Add bean sprouts, clams and remaining 150ml of chicken stock. Stir well and simmer for another 5 mins until gravy becomes thick.
11. Taste and add more seasoning if preferred.
12. Garnish with shredded egg and coriander leaves.
13. Ready to serve.
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