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Dried Shrimp Fried Beehoon

Posted on June 25, 2020June 21, 2021 By Alexandra Wong No Comments on Dried Shrimp Fried Beehoon

How do you prevent fried beehoon from sticking to the wok?

Ask any cook and that is probably their no 1 pet peeve when cooking fried beehoon, a simple and most delicious dish. Washing the wok after frying, however, is a pain of epic proportions. I usually soak the wok in hot water to “lift” the crust of burnt beehoon bits stuck to the bottom of the wok. Even then it’s no easy task scraping them off.

Lately though, I’ve been able to fry noodles and end up with a clean wok bottom.

The reason, if my engineer-by-training husband is correct in his theory, is because I:

Add the sauces to the noodles BEFORE frying them

Complete disclosure: I picked up that technique from another internet cook (sorry can’t remember where). She does this because it’s less messy to add the sauces at the early stage, compared to mixing them into the noodles during the process of frying.

My husband thinks there is another benefit to this technique. It prevents the noodles from sticking to the hot wok surface. “Noodles contain starch and when starch comes into contact with hot oil, it melts and sticks to the surface. When you add the sauces to the noodles first, the sauces add a layer of lubricant that coats the noodles and prevents this from happening.”

Imagine that! I always thought my fried beehoon doesn’t stick to the surface because I add enough oil at the beginning and it’s hot enough before I start frying. But his theory kind of makes sense. Think of it as the reverse theory of cooking pot stickers. You cook them by frying the frozen dumplings on a non-stick pan, then add water to the pan and cover them to steam through, then let the water evaporates. This results in an extra-crisp bottom crust. That’s because the starch from the dumpling skin has melted during the steaming process and amalgamated with the hot oil to form that crust.

That’s our loyar buruk theory anyway, so food nerds and scientists, don’t rip us to pieces if we’re wrong!

The only downside to this method? Those caramelised burnt bits (or “kerak”) that are a nightmare to eliminate are also delicious. As a kid, I loved scraping them off the wok up with a doek before my mum put the wok to the wash ☺

Another tip: Using brown rice vermicelli in fried beehoon yields a better result.

Brown rice vermicelli has more bite and is slightly chewy compared to conventional white beehoon. Bonus: it’s also healthier! I’ve been using the one from local health foods manufacturer Cottage Farm all this while 🙂

Dried Shrimp Fried Beehoon

Alexandra Wong
Simple but flavourful home-style fried noodles with dried shrimp or hair bee/har mai
Print Recipe Pin Recipe
Prep Time 30 mins
Cook Time 10 mins
Course Main Course
Cuisine Chinese
Servings 2

Equipment

  • wok

Ingredients
  

  • 2 servings dried beehoon (rice vermicelli)
  • 2 tbsp dried shrimp, roughly chopped
  • 2 bulbs large shallots, thinly sliced
  • 2 cloves garlic, roughly minced
  • 1/4 small cabbage, thinly sliced
  • 1/2 small carrot, julienned
  • 1/2-1 tbsp light soya sauce
  • 1/2 tbsp fish sauce
  • 1/2 tsp white pepper powder
  • 2-3 tbsp tbsp cooking oil
  • A few tbsp water

Instructions
 

  • Prep your ingredients ahead of time.
  • Start by soaking the beehoon in water for 20 minutes or so, until soft. Room temperature water is good enough (See Recipe Notes 1). Drain, then add soya sauce and fish sauce and mix well with noodles.
  • In a small bowl, soak dried prawns in enough water to cover. After 20 minutes, drain. Squeeze as much water as possible out of the prawns – just use your hand – or else they will “jump” up too much when frying in oil. Chop dried prawns roughly with knife.
  • Heat up oil and put in chopped dried prawns. Fry for about a minute until fragrant and light brown. Cover with a wok if you find the prawns getting too jumpy. Remove from wok.
  • Using the same oil in the wok, saute garlic and shallots until fragrant and they start to brown.
  • Add in carrots and cabbage. Toss well to ensure they’re coated with the fragrant oil.
  • Add in beehoon and dried prawns. Toss to mix thoroughly and fry until noodles are tender. Add in water if necessary.
  • Finally, add in white pepper and give one final toss. For a truly Malaysian spin, serve with sunny side up fried egg.

Notes

  1. A lot of the beehoon package instructions recommend you soak them in hot water. I don’t do this because it makes the noodles soften too much and clump together in the hot wok. Room temperature water is good enough.
  2. You can also cut the beehoon strands to make frying easier.
Keyword noodles, one-pot meal

For a more adult version of fried beehoon, check out my fried bittergourd beehoon!

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Chinese, Malaysian, Noodles & Pasta, One-pot meal Tags:Asian cooking, noodles

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Who’s Ipohbunny, lah?

Welcome!

I’m Alexandra Wong, a self-taught Malaysian home cook on a mission to simplify and healthify recipes using affordable quality ingredients. I am a writer by profession, mostly known for my feelgood stories about people, travel and food.

ipohbunny

I make this granola Every Single Week. Its that go I make this granola Every Single Week. Its that good 😉 #granola #homemade #homemadegranola #cookwithipohbunny #granolarecipe #oats #wholefoods
"How's my burger?" "The flavour is quite good." "How's my burger?"

"The flavour is quite good."

Hubs' feedback stopped there, so I knew something was not right.

Know what I found out? That he and I have fundamentally very different concepts of what a good burger should be.

Having spent many years in the UK and US, his idea of a proper burger is a patty of mostly ground quality meat. Having grown up in Ipoh eating roadside budget burgers, my idea of a good burger is a moist patty that's much more tender inside because it's been stuffed with something called panade.

No, I didn't know what panade was either, until I Googled it up. Panade is bread soaked with milk, which you add to the meat to form a burger. The panade adds that oh so desirable moistness and juiciness to the burger. Yes, it won't taste as meat-dense as the meat-only burger patties that hubs is used to in the UK and US, but that's the taste I am used to. In fact, I find those meat-only burgers in high-end restaurants too beefy and meaty.

Anyway, here's how I made my burger

1. Cut up one slice bread into cubes. Add a 2 tbs milk to soak bread and crumble with fingers until it's mashed up like puree. This is your panade.
2. Dice up half a yellow onion finely. The acidity of the onion tenderises the meat.
3. Mix onion and panade with 250g minced beef ( you can add more if you want a beefier taste), salt, pepper, and enough egg to bind. Add egg slowly because you don't want too much liquid.
4. Shape into patties and panfry on both sides. Serve! :)

#homemadeburger #burger #hamburger #beefpatty #cookwithipohbunny #ipohbunnyrecipes #Malaysianhomecook #foodporn #meatlover #burgerrecipes
Wahhhh! Didn't expect so many of you to ask me for Wahhhh! Didn't expect so many of you to ask me for my chicken char siew recipe. Either I took a damn good photo, or .. you guys really really want to eat chicken char siew lol.

Ok, I can't take credit for the recipe because I compared and picked bits and pieces off recipes by other people. Most of the ingredients are quite predictable - hoisin sauce, soy sauces, honey/sugar, 5-spice powder - but the one thing taht surprised me was the addition of lam yue or fermented red beancurd. I read that it lends a distinct umami that can't be replicated by other ingredients. Well, I just happened to have a bottle, so I put it in. 

This isn't perfect, but I'm jotting it down for future references.
1) Mix together 2 tbs hoisin sauce, 1 tbs light soy sauce, 1 tbs dark soy sauce, 1 tbs honey/agave, white sugar to taste, and a pinch of five-spice powder. I didn't measure, just agak2 only so please bear this in mind!
2) Add 1-2 cubes of fermented red beancurd along with a tsp of the sauce it's submerged in. Mix everything together and taste if it's sweet/savoury enough.
3) Marinate your chicken chop in the sauce for several hours.
4) Pan fry on both sides. Done!

Important notes:
1) This is one of the most variable sauces around. By that I mean, some people like it sweet, some less so. I say, just taste the sauce before you marinate your chicken and adjust accordingly. I don't like too sweet so I reduced the sugar.
2) Which may be why my chicken didnt' char siew in the oven, although I tried grilling it at 200 C, basting it with the sauce several times, etc. Maybe not enough sugar to caramelise properly, so i ended up pan-frying the chicken in my nonstick sauce pan. Kau tim!

#Chineserecipes #chickencharsiew #bbqchicken #Ipohbunnyyrecipes #cookwithipohbunny #chickenrecipes #chicken #Malaysianhomecook #Malaysianfoodblogger
Stir fried celery with roasted cashews ❤️ Ser Stir fried celery with roasted cashews ❤️

Seriously. One of the tastiest #vegan dishes you'll eat in your life - and so healthy! A restaurant favourite that can be easily recreated at home with just five ingredients, the crunchy freshness of just-cooked celery goes so well with the creamy cashew.

1. Remove the stringy outer layer of celery stems with a vegetable peeler.

2. Slice diagonally across each stem to get 
3/4 cm thick slices.

3. Heat up 1 tbs oil in non stick pan. Add celery and sear for 1 minute, before browning. Remove from pan. 

4. In same pan, add garlic (and more oil if needed) to saute. Add back celery.

5. Add 1 tbs (vegetarian) oyster sauce and 3-4 tbs water. Stir to mix the liquids.

6. Cover with a lid and steam for a few minutes till your desired doneness. The time will depend on how crunchy you want your celery. Less time, more crunchy. Just eat a piece of the celery to decide.

7. Toss in roasted cashews, stir to mix and dish up!

#veganchinesefood #vegetarian #plantbased #plantbasedrecipes #celery #Chinesecooking #cookwithipohbunny #ipohbunnyrecipes #Malaysianhomecook #vegetarianrecipes
This salted egg bittergourd is so gorgeous!! 1. S This salted egg bittergourd is so gorgeous!!

1. Slice bittergourd into two length wise. Scoop out white pith and seeds. 
2. Slice bittergourd thinly. Rub with salt and leave aside for 15 min to remove bitterness. Wash off salt.
3. Boil salted duck egg for 10 minutes. Scoop out egg yolk and mash finely.
4. Heat up 1-2 tbs oil and lightly fry bittergourd slices for 3-4 minutes. Set aside.
5. In same oil, add chopped garlic and mashed egg yolk. Cook until mixture starts to foam.
6. Add 1/4 cup water (or more) and stir to mix and create a sauce. May be a bit watery at this stage, so add water slowly.
7. Add a pinch of sugar.
8. Now add back bittergourd, toss through, cover with lid and cook over low flame to reduce sauce until it has thickened to your desired consistency. 
9. Serve with white rice :)

Psst if you want my steamed egg recipe, check out my YT channel: https://www.youtube.com/watch?v=hkxFGOKXiJg 

#cookwithipohbunny #ipohbunnyrecipes #vegetarianrecipes #vegetarian #bittergourd #Chinesecooking #Malaysianhomecook
Zucchini puffs... Inspired by the incredibly creat Zucchini puffs... Inspired by the incredibly creative Chef @dan.giusti on @epicurious

Using @kawan_food roti malabar, egg, Zucchini and salt and pepper only.

Quick easy lunch :) 

#vegetarian #vegetariansnacks #cookwithipohbunny #ipohbunnyrecipes #puffpastry #vegetabletart
I smashed it!! My one and only #fudgybrownie rec I smashed it!!

My one and only #fudgybrownie recipe from now on. 

Cos it works

1/2 stick butter (60g)
1/2 cup sugar
1/4 cup flour
1 egg
Pinch of salt
50-60g dark chocolate
1 tbs unsweetened cocoa powder

1. Melt butter and dark chocolate.
2. Mix in sugar until sugar melts.
3. Whip egg until pale and frothy. Add to cream mixture.
4. Fold in flour, saltand cocoa powder.
5. Bake in preheated oven for 20 minutes. Done!!

#brownie #brownierecipe #cookwithipohbunny #ipohbunnyrecipes #desserts
Mita Bakery from Kuching @mitaofficialkch kononnya Mita Bakery from Kuching @mitaofficialkch kononnya legendary. At least according to hubby, who got this cake during his biz trip.

One bite of their famous butter cheese cake and I can understand why. Sooo fragrant and moist even after 3 days. Its buttery without being heavy, know what I mean? Good #baking kungfu, this. That addition of cheese gives it a subtle hint of umami that just takes this to another level. When you slice it, it looks like white sandwich bread because the crumb is quite dense, so interesting! 

Gonna eat this very sparingly.

#buttercake #eatcake #cake #kuchingfood #Sarawakfood #foodblogger #Malaysianfoodblogger
I love all sorts of cakes, but carrot cake is sacr I love all sorts of cakes, but carrot cake is sacred territory.

My mum used to make it. Her cakes were wondrously crumbly and moist, and filled with so many goodies (We Ipoh people call it "toh liu") that nothing sold outside has ever, ever come close. 

Until @grumpyoldman_bakes

I didn't plan on ordering his cake, honestly. But I'd had to rush back to Ipoh for an emergency, and after some very stressful days, I figured I deserve a cake. Cakes make everything better right?

I'd read him waxing lyrical about his carrot cake and against my better judgement, I decided to order one. Gulp, risky. But what's life without some risk?

He was so sweet and helpful in his interactions, and even tolerated my unnecessary rambling (I express to destress). 

When I popped the box lid open, I gasped at how pretty it was. The whole cake was covered in thick frosting and topped with fresh walnuts. 

And then I cut a slice for mum and was even more shocked. You could see the grated carrot and nuts - it was so generous portioned - but the proof was in the tasting. MUm's tasting, to be exact.

She took a  bite and smiled approvingly. "It's so moist inside!"

That is the HIGHEST compliment, in my opinion, one can ever pay a carrot cake. So many out there guilty of dry, pebbly abominations. 

I took a bite and immediately noticed how fresh it tasted. And, I realised, tears springing to my eyes, how close it was to Mum's version, which I last ate more than 20 years ago. 

Thank you Chris for awakening these wonderful memories. 

#carrotcake #grumpyoldmanbakes #ipohbaker #homebaker #ipohhomebaker
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