Review of My Cooking Style Fried Bee Hoon

Serves 1

¼ standard packet of dried rice vermicelli - Tried the Wheat Vermicelli (What a disaster)
¼ cup julienned carrot - Done
¼ cup beansprouts - Substituted with an Eggplant
2 shiitake mushrooms, sliced - Could not find Mushrooms in Mombasa
2 cloves garlic, chopped - Done
2 tbs vegetable oil (preferable peanut) - Done
Dash of thin soy sauce - Forgot
Dash of dark soy sauce - Forgot
White pepper powder - Forgot
Fried shallots, for garnish - Forgot
Cilantro, for garnish - Forgot
Sambal belacan, to serve (optional) – what the hell.

Soak vermicelli in cold water until slightly softened (about half an hour). major backfiring resulted to substituting with spagetti

In a hot frying pan, stir fry garlic in oil until fragrant. Add carrot, mushrooms and beansprouts. Cook until vegetables are just soft.

Add noodles, dash of thin and dark soy, and pepper. Toss well. Taste for seasoning, adding more thin soy as needed. Don’t overcook noodles.

Serve immediately with fried shallots, cilantro and sambal belacan

Today's Culinary Experiment Fried Bee Hoon

I was born with a healthy appetite for food, there is a kikuyu saying "mwana mwega no daa" meaning a good child is one who eats. Having been brought up with that saying eating was a big deal to my mother. So I came to love good food.


Today I will b experimenting using a recipe from http://www.limecake.net/ , I will post my results on Monday lets see how good I am at this



Pic from limecake.net, lets see if mine will look this way

 Fried Bee Hoon
 serves 1

• ¼ standard packet of dried rice vermicelli
• ¼ cup julienned carrot
• ¼ cup beansprouts
• 2 shiitake mushrooms, sliced
• 2 cloves garlic, chopped
• 2 tbs vegetable oil (preferable peanut)
• Dash of thin soy sauce
• Dash of dark soy sauce
• White pepper powder
• Fried shallots, for garnish
• Cilantro, for garnish
• Sambal belacan, to serve (optional)

 Soak vermicelli in cold water until slightly softened (about half an hour).

In a hot frying pan, stir fry garlic in oil until fragrant. Add carrot, mushrooms and beansprouts. Cook until vegetables are just soft.

Add noodles, dash of thin and dark soy, and pepper. Toss well. Taste for seasoning, adding more thin soy as needed. Don’t overcook noodles.

Serve immediately with fried shallots, cilantro and sambal belacan