Thursday, January 14, 2010

Fried Beehoon With Scallops

One dish that I cook ever so often is fried beehoon (rice vermicelli). I love it for its versatility, since you basically have a freehand deciding what goes into the dish. You can add the most expensive ingredients and eat like a king; or you can throw in the sad leftovers from your fridge, and eat like a ... mommy. Either way, as long as I have a cup of full-bodied teh-si by my side, I'm guaranteed a happy meal.

Today though, I ditched the mommy version and treated myself to some fresh scallops. They are not often available, so when I saw them at the market, I immediately launched into "aunty" mode, snapped up 4 packs and haggled for a better price. Sheesh.



Well, this was lunch. Sadly, my photos don't do them justice. I was terribly hungry and didn't bother checking my (wrong) camera settings, hence the awful yellow hue in all the pics. I only realised something was amiss when I saw my uploaded photos, long after the last juicy morsel was devoured.

Ah, c'est la vie!



I don't have a proper recipe for fried beehoon. I've never cooked beehoon based on a recipe either. It's always done with intuition and observation. Besides, no two beehoon dishes are the same, seeing that I add whatever ingredients I feel like.

You need to soak the beehoon first, till they have softened, then drain dry before frying. I tend to favour beehoon from Thailand. For colour, you can use dark soy or kicap manis. Or you can leave these out and go for a "white" version.

In Chinese noodle dishes, all ingredients should mimic the long strands of the noodles/vermicelli. So, cut all ingredients - carrots, spring onions, mushrooms, omelette, firm tofu, cabbage, meats, etc - into strips of roughly equal lengths (as opposed to cubes or chunks).

For seasoning, I usually mix some fish sauce, oyster sauce, kicap manis, chicken stock and some water in a bowl, then use it to fry with the beehoon. And I use loads of garlic and shallots to flavour the oil.

As for the baby scallops, I marinated them briefly with some soy and Hua Tiao chinese wine - just a few drops of both. They were cooked last. The moment they turned opaque, I dished them out. They were amazingly sweet and plump. What a lovely weekday lunch treat! ;)

43 comments:

  1. Look at those scallops!!!!!!!!!!!!!!!

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  2. Favolosa questa pasta con le capesante; da te imparo sempre cose nuove, ottima l'idea di cucinare le capesante a questo modo.
    Un abbraccio Daniela.

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  3. Look at your little scallops:) So tender and cute!
    It makes sense to mimic the noodles with the shape of the accoutrements..I learn so much from you..Here the Chinese wine is kept away from the public you must ask for it..it's not on shelves..

    I love the taste of the black vinegar I bought because of you also..
    How funny when you wrote..or like a mommy:) You are the Queen of your family..royalty.

    Your carrots are julienned perfectly!
    And your photos lovely!!

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  4. I love fried bee hoon too! Give me a plate of this and some chilies with soy I'll be very happy for days!

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  5. Wow wow! The scallops! This is my type of dish!

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  6. I love scallops & beehoon!! Scallops with beehoon!? This is a real treat, man ... Too bad, I'm a poor working gal ... T_T

    Btw, the pix look fine to me! In fact, no "discoloration" so to speak!

    Pei-Lin

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  7. Wow, an expensive meehoon !! Can I have some, hehehe..And dont worry about the quality of your photos, for me, they still look beautiful !!

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  8. That is an AWESOME lunch!!! So pretty, and so tasty. I love noodles so much, mmm.

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  9. Photos look great to me! And the dish looks yummy. I love bee hoon and I love scallops so this looks perfect.

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  10. Yumm.. I've never had meehoon and scallops together. I love mum's fried meehoon too!
    It looks very appetizing!

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  11. Wonderful pictures.. looks positively scrumptious.

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  12. just incredible photos. I don't know how to do what you do, make incredibly hard to photograph items look so appealing... loving this

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  13. Oh wow, just look at the juicy scallops!! mmm I never try scallops with meehoon. Look so apetizing. Can I have a plate please :)

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  14. Very nice looking beehoon - no broken pieces! (after your nastar post, I shudder to think what looks terrible to you! :D ).
    I love fried beehoon, particularly vegetarian ones. I prefer Thai beehoon too. But I still haven't learned the knack of frying them though - the beehoon needs to soak up all the flavors and yet retain their bite and length. :(

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  15. JU those pics are absolutely fabulous...
    I would love to have a bite of that dish right this very moment..
    Oh I wish I lived closer so I could come and have a few cooking lessons with you...
    Everything you cook...I love...and never make at home...
    Beautiful!

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  16. It's not thrue, your photos are magnificent, I would indeed plunge my fork into this dish and your scallops, which hapinness !!!

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  17. What a big pile of scallops on the bee hoon! I have never tried scallops with bee hoon. Have to try some day. Looks very delicious.

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  18. scallops...yum! I love fried bee hoon too, so easy and satisfying.

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  19. Love bee hoon... and with the scallops, they really make the bee hoon looks even yummylicious!!!

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  20. Looks lovely though I haven;t had great success with scallops. Didn't like them much when I made them once but...this combo looks great.

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  21. The scallops looks so plump and fresh! It takes skill to cook the scallops so well :)

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  22. i'll surrender to anything with scallops - i love seafood.
    looks amazing ju.
    making me really hungry now at 6am :(
    haha!

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  23. oh this looks wonderful and yep mommys still need to have good eats lol Rebecca

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  24. That looks delicious. I love the way you write...always a joy to read. I'm a big fan of scallops.

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  25. That looks delicious and I love how generous you've been with the scallops! Always a sign of a generous soul :) I used to eat vermicelli so fast when I was little that I would almost gag. I'm talking eating it so quickly though as I loved it!

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  26. omg your bee hoon is really luxurious with the scallops! I'm so hungry now!

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  27. That meehoon looks so good Ju!! The meehoon u use looks realy nice..not too thin..I prefer those. oh and the scallops are making me hungry. LOL ur so right on the 'mommy' thing! I laughed when I read that. and there is no recipe for a dish lke this indeed!
    btw. the fotos looks perfect to me!

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  28. OH your pictures are gorgeous..I don't believe your camera has "wrong" settings!

    Gorgeous dish!

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  29. Ju, this looks absolutely yummy. Love the addition of the fat juicy scallops as well. I often cook beehoon as it's my hubby's fav "fast and quick" meal. BTW I didn't get your email - could you resend it again. Thanks.

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  30. ce plat à l'air excellent, j'en prends note
    bonne journée

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  31. Beautiful pictures and your recipe looks so delicious.
    BRAVO!!!!!

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  32. Scallops and beehoon..
    What a wonderful coalition..

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  33. Could I have a plate too....looks nice and delish...esp the fresh scallops.

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  34. That's my kind of bee hoon! Full of unami taste.

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  35. Even with your wrong camera settings, your pics still turned out very well!

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  36. hi Ju
    scallops are my favourite !! yours are a beauty thanks !!
    Pierre

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  37. questa pasta è favolosa!! complimenti!

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  38. Hi Ju, the Scallop Bee Hoon looks really delicious & the scallops look so juicy!

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  39. now that looks really juicy and tender!

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  40. Wow! First time here and LOVE it! This looks so yummy! I'm a big fan of scallops so I'm bookmarking this. Thank you!

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  41. This is just the kind of dish I love. I want to reach into the screen with my chopsticks and take just a little bit of it--you won't miss it!

    Thanks for this recipe. I didn't know about chopping all the ingredients in a noodle dish into julienne. I never even wondered why they were all the same shape. But it's easier for the chopsticks!

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  42. LOL! "Aunty" mode - yes, I know what you mean. Your noodle dish looks amazing - can't believe you had the wrong settings on! They look great just as they are.

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  43. scallops are lovely. Shellfish here is really only in season when there is an R in the month - so all the shellfish will be easier to get hold of and in better form from next month.

    I'm looking forward to it. I love shellfish. Yummy !

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