Where to buy heng hua bee hoon

Ms Sylvia Tan Popular Singapore food writer with seven cookbooks to her name. Please do not disregard the professional advice of your physician. Font size. User name field is required Password field is required. Forgot password? Don't have an account? Sign up! News Video. Welcome back! Set font size. Heng Hwa Noodles clams bee hoon. Total Shares. Remove and drain immediately. Leave aside. Scrub the clams well and soak in salted water to rid them of sand and grit.

Heat 1Tbsp. It takes just minutes. Remove and drain on kitchen paper. Brown garlic in remaining oil. Add the pork and clams, then the vegetables, either cabbage or chye sim.

Add rice wine and season with soya sauce and salt to taste. Pour over stock or water, bring to the boil and cover for a few minutes to allow the clams to steam.

When clams have opened, add the beehoon. Throw out the unopened ones. Toss over high heat. Add white pepper to taste. Serve immediately, garnished with seaweed and peanuts. With expertise from:.

Sharing is caring! Sign up today! One of the staples of Heng Hwa cuisine is this dish of bee hoon that is braised in a stock of pork bones and fried with prawn and clams, imbuing the otherwise plain-looking dish with great depth of flavour. While bee hoon, or rice vermicelli, is ubiquitous in a lot of local noodle dishes, the bee hoon from the Putian region is a specialty product, known for its finer and silkier texture. The restaurant chain sources its Heng Hwa bee hoon from artisanal noodle makers in Putian who mill the rice flour by hand and dry the noodles manually under the sun at the crack of dawn when the sunlight is gentle.

Compared to machine-dried bee hoon, the longer sun-drying process gives the noodles a springier texture. When cooked, the Heng Hwa bee hoon is translucent and silky, chewy but not brittle, absorbing all the flavour from the broth it is braised in. This classic dish is then served topped with fragrant fried peanuts and fried seaweed which is also a famous local produce of the coastal region of Putian and can be purchased at PUTIEN outlets as well.

Fried Heng Hwa Bee Hoon Serves 1 16g diced pork 10g red onion, sliced 3g dried shrimp, chopped 23g Chinese cabbage, shredded 5g dried scallops ml pork or chicken bone stock 4g dried Chinese mushrooms, soaked and sliced 5g deep-fried tofu puffs 4 lala clams 3g fried shallots 75g dried Heng Hwa bee hoon 20g cabbage, chopped 6g celery stem, chopped 2 prawns, shelled 5g shallot oil For garnishing: Fried peanuts Fried seaweed Method: 1.

Heat up some oil in a wok and stir-fry diced pork till golden brown and fragrant. Add in red onion slices, followed by the dried shrimp and shredded Chinese cabbage, cook till soft. Add the dried scallops. Add the stock into the wok and bring it to a boil. Add in the mushrooms, deep-fried tofu puffs and clams. Cook till the shells of the clams pop open, then add the shallots followed by the dried Heng Hwa bee hoon. Allow the bee hoon to absorb the stock before tossing the bee hoon and cooking it for another 15 seconds with the lid covered.

Add the cabbage, celery and prawns. Drizzle shallot oil over the noodles. Loosen and spread out the bee hoon in the wok. Turn off the fire but leave the bee hoon in the wok for another 10 seconds with the lid covered. Sprinkle fried peanuts and seaweed over the dish and serve immediately.

Written by Rachel Tan. Dining In Dining In 5 minutes. A meaty story for carnivores Dining In 2 minutes.

An expert level recipe for well-equipped home cooks. Dining In 3 minutes. Phad Thai Thailand Pad Thai.