Thai-Rice Vermicelli with Naamya Sauce (Khanom jeen naamya) Recipe Video

Source: http://www.ifood.tv/recipe/thai_rice_vermicelli_with_naamya_sauce_khanom_jeen_naamya

The Thai rice vermicelli with Naamya sauce is an authentic Thai recipe that offers a delicious Thai dish that is easy to make. Make a difference to your table with this mouth watering Thai vermicelli cooked in the traditional Naamya sauce.

Fried rice vermicelli and sardines Recipe Video

Source: http://www.ifood.tv/recipe/fried_rice_vermicelli_and_sardines

Source: http://simplyrecipes.com/recipes/vermicelli/

Vermicelli (*pronounced verm-i-CHELL-ee) is one of my mother's signature dishes. In fact, all one has to do is say the word - vermicelli - around here and eyes light up and hearts warm to the very idea. Also known as "Sopa de Fideos", this dish is made with vermicelli pasta, a pasta much thinner than spaghetti, that is sold in twirled nests, also called "angel hair nests". (I think you can buy straight vermicelli, but this dish calls for the kind that is twirled into nests.) The dish can be used as an alternative to Spanish Rice in accompanying a meal. The trick to a great vermicelli is the chicken broth. We've used bouillon, boxed broth, and homemade broth; the homemade broth version is miles ahead of the others. (Isn't it always?)

Vermicelli Recipe

Ingredients
1/2 lb vermicelli (angel hair nests). Vermicelli usually comes in 1 lb packages, so about 1/2 a package.
1/2 cup olive or grape seed oil
1/2 yellow onion, minced
2 fresh tomatoes, peeled and chopped
2 cups chicken broth
Salt and pepper

Method

1 In a 9-inch frying pan (with lid), fry the vermicelli on both sides in hot oil until golden brown in color. Remove from pan.

2 In the same oil, brown the minced onion, add the chopped tomato. Add chicken broth. Season with salt and pepper to taste.

3 When broth is boiling, add vermicelli and reduce heat to a low simmer. Cover and cook until the vermicelli has soaked up the liquid, about 30 minutes.

Serves 4.

Fried Bee Hoon with Stewed Pork Ribs

source: http://www.deliciousasianfood.com/category/bee-hoon/

I am quite fond of noodles and pastas. One form of noodles that I like (if it is classified as a type of noodles in the first place) is bee hoon (also known as rice vermicelli). Beehoon can be cooked dry or in soup or even in light sauce. It is very commonly cooked in Malaysia and Singapore.

On festive occasions, my mum will cook this dish. The stewed pork ribs are sold in cans and purchased from supermarkets. Of course, you can just heat up the stewed pork ribs and eat it with rice but this is another method to cook it. Tastes good!

This is the recipe for Fried Bee Hoon with Stewed Pork Ribs

Ingredients
300 gms of beehoon (pre-soaked for 1 hour and drained)
1 can of stewed pork ribs (do not throw the gravy away)
150 gms of cabbage (sliced) – you can have more if you like more vegetables
1 carrot (optional – sliced into strips)
2 eggs
3 bulbs garlic (minced)
5 bulbs shallots (sliced thinly)
3 tablespoons of cooking oil (preferably palm oil)
1 cup of hot water

Flavouring
1 tablespoon dark soya sauce
2 teaspoons light soya sauce (more if you prefer the dish to be saltier)
Dash of white pepper powder (to taste)

Method

Heat oil in wok and fry shallots till golden brown. Remove fried shallots from oil.

With the same oil in the wok and at high heat, fry the garlic (till light yellow colour). Add eggs and fry till eggs are slightly brown. Then add cabbage and carrot and stir fry for 2 minutes till vegetables are slightly limp. Add in the stewed pork ribs and its gravy.

When the mix above starts to boil, add the beehoon (rice vermicelli) and stir fry for about 5 to 7 minutes. Add flavouring to taste whilst stir frying.

Add the hot water gradually to keep the beehoon moist whilst stir frying. Beehoon is cooked when it is no more translucent and is soft.

Serves 3 to 4 persons.

Fish Ball Bee Hoon Soup

Source: http://www.deliciousasianfood.com/category/bee-hoon/

Once in a while, we will cook Fish Ball Bee Hoon Soup for lunch on a weekend. Bee Hoon is also known as Rice Vermicelli. The clear soup is refreshing especially on a hot day. We usually use Ikan Bilis stock for the soup as it makes the soup tastier.

I would advise that you buy the Fish Balls from the wet market and have it cooked the same day to enjoy its freshness. If you are unable to cook them on the same day, do keep them in the fridge and cook them the next day. I don’t think preservatives are added to these fish balls and so, they don’t last long.

This is my recipe for Fish Ball Bee Hoon Soup. Serves 4 people.

Ingredients
1/2 packet of bee hoon (approximately 150 grammes) (pre-soaked in water for 30 minutes to soften)
15 to 20 fish balls
100 grammes of pork tenderloin (sliced thinly) (optional)
200 grammes of choy sum (chinese mustard leaves) (washed and cut into 6 cm lengths)
5 to 8 shallots (sliced thinly)
100 grammes of ikan bilis (dried anchovies)
a pinch of salted chinese vegetables (tung chai)
3 tablespoons of palm oil
1.25 litres or 5 soup bowls of water

Marinade (for pork tenderloin slices)
2 teaspoons of light soya sauce
a couple of dashes of white pepper powder
1 teaspoon of corn flour

Seasoning
2 tablespoons of light soya sauce
Salt to taste
1/2 teaspoon of MSG (optional)

Method

Marinade pork tenderloin slices for 30 minutes. Meanwhile, boil ikan bilis in water for at least 45 minutes. Remove ikan bilis when done.

Fry shallots in oil under medium heat till golden brown. Remove fried shallots from oil and set aside.

With remaining oil in wok / pot, stir-fry the pork tenderloin slices for 30 seconds. Add ikan bilis stock above and bring to boil.

Add pre-soaked bee hoon into boiling stock followed by choy sum and fish balls and let the ingredients cook for at least 2 minutes in boiling condition. The fish balls will float to surface when cooked. Add seasoning to taste.

Separate into individual bowls and sprinkle fried shallots and chinese salted vegetables prior to serving

Bee Hoon – Cynthia’s Version

Source: http://www.wilfridwong.com/2008/02/04/bee-hoon-cynthias-version/

I literally have to wrest the recipe of this simple healthy tasting home cooked bee hoon (i.e. rice vermicelli) from Cynthia in order to have it published in my site. She is just not comfortable with the limelight, which I reassured her that not many people visit my site anyway. Perhaps I should re-brand my site as: where I’ll go all the way to get things that you want to read. Except, I don’t really know what you want to read.

To be fair, this bee hoon recipe does belong to my family’s treasure box, a well-kept secret of the Wong’s family. One fine year, my mother visited my home and like how the kung fu master finds his disciples, my mother taught Cynthia how to make some of my favorite dishes that I don’t seem to have the talent to learn. What is amazing is that my mother speaks in Cantonese (that Cynthia doesn’t understand) and Cynthia transcripts in Bahasa Indonesia (that I don’t understand). Maybe cooking recipes transcend languages. Maybe all one needs is the patience to record.

Armed with my camera, here is my attempt to record how this dish is made. From left to right, top to bottom …
Cynthia’s secret cookbook with my mother’s well-kept recipes written in Bahasa Indonesia that I can’t comprehend.
Chop the pork into bite size. For the Muslim readers, feel free to use chicken instead. For the vegetarian readers, I wonder if replacing fried bean curd yields the same result.
Marinate the meat with the usual ingredients (soy source, sugar, salt, and corn flour). There is no scientific rule in how much ingredients to add to the meat. Marination is an art and I usually go with the feel. If the meat turns out to be too salty, add less soy source and salt next time and vice versa. Pay attention to the distinct taste of each ingredient and adjust accordingly.
Smash the dry scallop into pieces using a chopper.
Boil the dry scallop with the right amount of water as that will be your soup base.
Wash the vegetable of your choice.
When your soup base is boiling, throw in the marinated meat. There is no need to add salt or whatsoever at this stage.
Meanwhile, prepare another pan of hot water to cook the bee hoon (or rice vermicelli). Upon my request, Cynthia used the Japanese thin flat noodle instead. Somehow I prefer that to bee hoon.
When the been hoon is cooked, run it under cold water to rinse away the extra starch that may cloud your soup.
Throw in the vegetable after the dry scallop becomes soft to the mouth (usually about half an hour or more).
Divide the bee hoon.
Pour the soup onto the bee hoon!

I like the way this dish is cooked because it tastes healthy – subtle and not too overwhelming. The soup base has a distinct taste of meat, dry scallop, and vegetable. You can always add a few drops of Maggi (Chinese seasoning source) if the taste is too healthy for you. Alternatively, add a few pieces of abalone will definitely enhance the dish in a big way.

Note: The 1-800 number advertised is invalid. Please don’t waste your money.

Kerabu Bee Hoon Recipe

Source: http://rasamalaysia.com/merdeka-open-house-2006-kerabu-bee_28/

They say that the sense of smell is most closely tied to that of memory, and preparing my late grandmother’s recipe for Kerabu Bee Hoon with its aroma filling the kitchen certainly brought back a lot of wonderful memories for me.

It had been almost two decades since I last had Kerabu Bee Hoon. My grandmother used to prepare it when the family came over to her house for our traditional Sunday feast…

My grandmother was a Nyonya and probably one of the best cooks of her generation. She came from a place called Lunas – a small town in the State of Kedah – on the mainland of Peninsular Malaysia. She used to sell Nyonya Kuih in Lunas. I heard from many people that she was famous for her Kuih Talam, Kuih Ko Chee, Kuih Ko Sui, and Pulut Tai Tai. Whenever I went back with her to Lunas on festivals and occasions, her old friends and neighbors would come by to say hi and mention how they missed her and her cooking. They would go on forever raving how great her meals were. When we left she would always wear a sly, self-satisfied smile.

When she moved to Penang, preparing Kuih and Nyonya dishes became her favorite past-time. Growing up in her house, I was lucky enough to savor all her cooking. I remember vividly that she loved Kerabu Bee Hoon and naturally it became my favorite too. I always grew excited whenever she talked of preparing this dish.

As years passed by, Kerabu Bee Hoon slowly faded away in my culinary thoughts as I left Penang and settled down far away. Once in a while I would crave Kerabu Bee Hoon, but I never attempted to make it myself. At many of the places I lived, it wasn’t easy to assemble the proper list of ingredients. Don’t let that stop you from trying this recipe, Kerabu Bee Hoon is really not too difficult to prepare. I will warn you though, it is time consuming.

The motivation of cooking this dish surfaced after I read about “Merdeka Open House 2006” organized by Babe in the City. To many people in Malaysia, this is probably not a very special dish but it means a lot to me. It certainly qualifies as a long forgotten recipe in my gastronomic dictionary.

So, how did my version of Kerabu Bee Hoon turn out? Well, I have to admit that it was a far cry from my late grandmother’s version. However, cooking it once more brought back the sweet memories of my almost forgotten past. And that’s what made it taste special.

Ingredients:

1/2 pack of Bee Hoon (vermicelli)
10-12 shrimps (shelled, deveined, and then boiled in hot water)
1 shallot (thinly sliced)
1 stalk of lemon grass – white part only (thinly sliced)
5 kaffir lime leaves (finely sliced)
1/2 cup of grated coconut

Blend the following in a blender:

1 teaspoon of toasted belacan (shrimp paste)
A handful of dried prawns (soaked in hot water for 10 minutes)
6 red chilies
5 teaspoon of lime juice
1 teaspoon of fish sauce
Sugar to taste

Method:

Boil the Bee Hoon in hot water, drain, and set aside. Toast the grated coconut in a wok until they turn dry and golden brown in color. Combine the toasted coconut, shallot, lemon grass, kaffir lime leaves, boiled shrimps, Bee Hoon, and the blended chili paste in a large serving plate. Toss and mix all the ingredients well. Serve cold.

How to make Fried Rice Vermicelli / Fried Bee Hoon

Ingredients
Bee hoon / rice vermicelli / thin rice noodles
Garlic, finely diced
Soy sauce
Oyster sauce
Sesame oil
White pepper
Salt
Fish sauce (optional)
Chicken stock
Shredded chicken
Vegetables of your choice (carrots, cabbage, bean sprouts, etc)
Dried mushrooms
Egg (optional)


I absolutely adore fried beehoon because it is easy to cook, yummy, healthy, cheap, etc etc.. everything good! You can fry it with whatever ingredients you have on hand (just like fried rice..). It keeps. It is awesome. It reminds me of Singapore. ;)

My only problem with it is that it's gone too quickly... I always eat more than I should.. =(


Preparation:
Reconstitute rice vermicelli according to package instructions (usually soaking in water for 20 mins will do); drain and set aside.
Reconstitute dried mushrooms in water, reserving the water for later use. Cut into thin strips.
Cut the larger vegetables into thin strips.
Beat egg, and fry it to obtain a thin omelette. Cut into thin strips... (again..)
Mix soy sauce, oyster sauce, white pepper, salt, fish sauce, reserved mushroom water, and chicken stock to taste.

Cooking:
Heat up a large wok, then heat up small amount of cooking oil.
Stir-fry vegetables, mushroom, and garlic till garlic is fragrant.
Add and stir-fry the shredded chicken to mix and sear chicken a little.
Add rice vermicelli.
Add just enough of the stock mixture to have a little sizzling at the bottom of the wok, and mix well with the ingredients until mostly dry.
Repeat.
Stop adding the stock mixture when it passes taste test. =)
Drizzle sesame oil on top, stir to mix well, and turn off the fire.
Serve on platter and garnish with egg. =)

** Vegetarian option: Leave out chicken and egg and replace chicken stock with vegetable stock.

** If you are frying a huge quantity of bee hoon, do it in batches to ensure even mix!

** When frying the beehoon and stock mixture.. Take it slow! Add a bit of stock mixture at a time. This is ensure that everything is flavored evenly and so that it has the 'fried' taste at the end. Can't be too wet.

Source: http://www.nibbledish.com/people/tracyna... What I am puting on this blog is a compilation of the various styles of preparing rice vermicelli/bee hoon dishes that I have seen on the net. Try the recipes yourself and you will discover how easy it is to prepare rice vermicelli dishes for your self and your loved ones.

A Walk Through MVM