Tips for frying rice/ bee hoon.

[auntieM]

For the egg part, my mum will add a little salt and beat the eggs well..

The eggs will fluff up very nicely.. Put aside to cool and can slice/ dice later..

[Augmum]

MMM:

Stewed pork fry bee hoon is also my mum's recipe. It helps the bee hoon smell and taste better.

without the canned pork, fried been hoon will not be that tasty, albeit adding chicken stock/bone stock.
this way of frying bee hoon is the easiest and tastiest.

[hapydino]

sorry ah, is it the green canned stewed pork (more oily & fatty pork) or the yellow canned of pork ribs (more meaty with bones) type? which one har? thanks!

[MMM]

hapydino:

sorry ah, is it the green canned stewed pork (more oily & fatty pork) or the yellow canned of pork ribs (more meaty with bones) type? which one har? thanks!

We get the narciscus pork ribs. More meaty type rather than the leggy.

[hapydino]

MMM:

hapydino:

sorry ah, is it the green canned stewed pork (more oily & fatty pork) or the yellow canned of pork ribs (more meaty with bones) type? which one har? thanks!

We get the narciscus pork ribs. More meaty type rather than the leggy.

thank you!

[Otah]

MMM:

snowcloud:

Thanks snowcloud. I can imagine the taste of the bee hoon flavored by the canned stewed pork.

You are most welcomed

Stewed pork fry bee hoon is also my mum's recipe. It helps the bee hoon smell and taste better.[/quote]

Dear all, just to check, do you need pour in the souce of the canned pork into the bee hoon? or throw it away ?

[Augmum]

Otah:

Dear all, just to check, do you need pour in the souce of the canned pork into the bee hoon? or throw it away ?

Yes, cook with the pork sauce, is the pork sauce that is tasty.
what i do is to microwave it, then scoop up the oily fat before adding it to fry the bee hoon.

[Augmum]

hapydino:

sorry ah, is it the green canned stewed pork (more oily & fatty pork) or the yellow canned of pork ribs (more meaty with bones) type? which one har? thanks!

the \"original green canned stewed pork\" dun seem to be avail now.....
now there are other \"imitations\" ard.
Have been using the Narcissus pork leg....
prefer this to pork ribs becos of the fragrant of the deep-fried skin.