1. Soak 1/2 packet bee hoon in warm water. I don’t like chewy bee hoon, so I use slightly hotter water. Add 1 tbs each of dark soy sauce, light soy sauce, sugar and sesame oil for bee hoon to absorb.
2. After half hour or more, drain bee hoon, but keep the liquid.
3. Fry 1 tbs garlic. Add vegetables/meat if you like. Do not stinge on the oil.
4. Add bee hoon. Mix well to let bee hoon absorb oil. If too dry, add some of the liquid that was used for soaking earlier.
5. Add 2 tbs dark soy sauce, 1 tbs light soy sauce, 1 tbs fish sauce, 1 tsp kicap manis (optional), salt and msg (optional) to taste. Please note these are all estimates, add according to your own taste.
Ate this dish at Kat's place and have been scouring the net for the recipe since. It's called Economical Bee Hoon, because the original dish is really basic, just the noodles and garlic, maybe some cabbage/bean sprouts. But these days, they are sold with a whole variety of add-ons, such as Ngor Hiang, Fried Eggs, Luncheon Meat etc. I still buy mine 'kosong', ie plain. I like my food strip down to the basics, eg roti canai, best is kosong; nasi lemak, best is the 30sen a pack type with only rice, sambal and maybe a sliver of cucumber.
Back to Economical Bee Hoon, it looks benign enough, but I think it's a silent monster. You need to use quite a bit of oil for the beehoon to taste yummy. And it's entirely carbo, which transforms into...modern day poison...sugar!
I can already feel the effects of tucking into this dish for meals over 2 days, ie breakfast yesterday, lunch yesterday and dinner tonight. But it's so....darn shiok! Especially after I managed to make the garlic/ginger/chilli sauce that my aunt serves with her economical bee hoon during those Chinese Big Day (Tua Dit Chi). Will share that chilli recipe another time.
Source: Mrs Jones from M4M
1. Pound 4 cloves garlic and 2 slices ginger.
2. Marinate 1kg chicken wings with pounded garlic and ginger, 4 tbs oyster sauce, 4 tbs kicap manis, 3 tbs tomato ketchup, for at least 4 hours.
3. Bake at 190C for 20 min. Leave some marinade for basting. After 20 min, turn over, baste with marinade, bake 20 min on 180C, turn over, baste and bake another 10 min, longer if you like it drier or slightly burnt.