I have some leftovers Fried bee hoon vegetables with eggs and Winter melon beancurd soup, but no more leftover beancurd just some winter melon and soup. I am adding extra water with chicken powder to make the soup.

Google: “Rice vermicelli are a thin form of rice noodles. They are sometimes referred to as rice noodles or rice sticks, but they should not be confused with cellophane noodles, a different Asian type of vermicelli made from mung bean starch or rice starch rather than rice grains itself.”

My family call them bee hoon. Bee hoon are ordinary amongst all Asian cuisines, be it Chinese, Malaysian, Indonesian, Thai or Cantonese. Bee hoon is serve almost every 4 days or as a simple lazy main meal in my home. It’s a simple, budget and you can add any ingredients to it. To make it vegetarian bee hoon omit all kinds of meat and seafood. Bee hoon can be basic or as lavish as you want. Create by adding different vegetables, seafood, meat and poultry.

Google: “Winter melon, scientifically called Benincasa hispida, is also commonly called ash gourd, wax gourd, white gourd, and winter gourd. It is a member of the gourd family (Cucurbitaceae), commonly referred to as cucurbits, which includes cucumbers, melons, zucchini, pumpkins, and other squash Winter melon is low in calories, fat, carbs, and protein. Yet, it’s rich in fiber and antioxidants that are believed to promote your health and help protect your body from disease.”

“The fruit is most often cubed, boiled, and eaten on its own or added to soups and stews. It can also be baked, fried, candied, or simply peeled and added to salads, or eaten raw similarly to how you’d eat a sliced cucumber.”

Well, today I am turning leftovers into a new meal. I don’t like wasting food. Both recipes are written below. I just combined the two meals and add extra water and chicken powder and microwave; but you have to cook them both. This is a flavoursome meal, colourful and delicious. Let’s cook!!!

Ingredients

900 g winter melon,
4-6 c chicken stocks, see note if you want extra stock
1 packet dries beancurd, break into about 2 inches long
1 clove garlic, smashed with the side of a knife
1 Tsp soy sauce (OPT)
2-3 dried squids
6 white peppercorns
salt

Fried bee hoon vegetables with eggs

3 square blocks bee hoon
4-5 eggs, lightly beaten
1 1/4 Tbs milk
2 medium size carrot, julienne
2 bunches choy sum, cut into bite size
6 Chinese cabbage leaves, cut to bite size
10-12 pork balls, sliced
1/2 packet of fish cake, thinly sliced
2 Tbs minced garlic, divide
oil
salt
pepper

Seasoning sauce

Half small bowl boiling hot water
2 Tbs light soy sauce
1 Tbs chicken stock powder
1 Tbs sugar
1/2 Tbs dark caramel sauce
about 4 dashes white pepper

Method

Do the winter melon beancurd soup first

Fill a saucepan with 4 cups of stock, dried squids, and 1 garlic clove, and 6 white peppercorns. Bring to a boil, then reduce heat and simmer, partially covered, for 30 minutes.

While the stock is simmering, peel the melon, remove the seeds and pulp, and cut into long chunks. When stock is ready, add winter melon, dried beancurd, salt and soy sauce in. Reduce heat to low. Simmer for about 1 hour until beancurd and winter melon are tender. For more soup add 2 more cup of stock and simmer for further 10 minutes. Check seasoning. If needed add some more salt.

Meantime soup is simmering do the fried bee hoon vegetables with eggs

Soak bee hoon in warm water for 30 minutes or until they turn soft. Transfer bee hoon to a colander to drain. Mix the seasoning sauce in bowl and set aside.

To make egg matchsticks

Crack the eggs into a mixing bowl and add in milk and salt. Beat with fork until combined. Then strain through a fine sieve to remove any lumps. Liquid without lumps is helpful in making egg roll successfully.

Lightly brush oil to grease the frying pan. Then put on hob and turn on low heat. Pour in ½ egg mixture and cook it over until half done. Roll the omelets halfway from near you to the middle. And move the egg roll to the top edge of the pan. If there is not enough oil, lightly brush oil on to pan each time you roll up.

Now add in 1/4 egg mixture to cover near you half of the pan. And cook until half done. Repeat move the egg roll to edge of the pan. And add in the remaining egg mixture and cook until half done. And finally roll all the way up. Repeat till egg mixture are all used up. Transfer to a plate to cool.

Once it has cool. Transfer to a cutting board. Slice into bite size pieces. And set aside, and cover with foil to keep warm. Heat up a wok on high heat. Add 1 Tbs oil. When oil is heated, add 1 Tbs minced garlic. Stir fry until fragrant or turn light brown. Add carrot cook stir fry until tender slightly about 2 minutes. Remove into a bowl and set aside.

Now add another 1 Tbs oil. When oil is heated add minced garlic. Stir fry until fragrant or turn light brown. Add Chinese cabbage leaves and stir fry until tender about 2 minutes. Remove into a bowl. Set aside.

Now again 1 Tbs oil. Then add bee hoon and seasoning sauce. Stir bee hoon continuously to blend well with the sauce. Continue to stir fry for 2-3 minutes or until noodles turn soft or no longer wet. Add pork balls and fish cakes. Stir-fry for another minute or until soften and cook.

Add back in Chinese cabbage leaves and carrots to warm up again and mix well in all the ingredients with tong or chopsticks about 4 minutes. Check seasoning. Spoon the fried bee hoon vegetables onto the bowls, spoon winter melon beancurd soup over; spread out the winter melon around the bowl then sprinkles egg sticks over the top.

Note: You can omit beancurd if you don’t like it. You can goji berries. If you want extra soup add 1 c water and 1 Tsp chicken powder. I forgot to add in. You can add peanuts in. You can use beef, prawns or squids in your fried bee hoon. For vegetarian omit meat add cabbage, more bean shoots, colourful capsicums or green beans. You can garnish with fried tofu slices, crispy shallots and fried eggs. Beat 2 eggs with pinch of salt and a pinch of pepper, Heat 1 tsp of oil and fry the eggs thinly and cut into strips. You can garnish with parsley, coriander and chili flakes or cut fresh chilies.

https://helenscchin.com/2020/02/06/bee-hoon-winter-melon-pork-ball-vegetable-egg-soup/

#helenscchinrecipes
#asianculinarycurrynoodles
#souplovers
#cookingforthefun
#foodiesplus