Bee tai bak (rice drop noodle minced pork and spring onion)

I am glad to have found this rice drop noodle. My grandma would called it bee tai bak. We grew up calling it rat tail noodle as it’s short like rat tail. It’s not real rat tail. Grandma always make it dry with marinated minced pork and spring onion.

Well for us we are blessed to have two grandmas and grandaunt plus servants to do all the cooking back in Malaysia. Now we are all grown up and living away from Malaysia. Don’t really get that truly depth of Malaysian authentic food where we are now.

Today, I decided to try make it. It reminded me of all the hawkers food back in Malaysia where most people would just go to the hawkers centres and order and eat there. Not many people would be cooking their own dinner unless you got grandma, servant and mom to do it.

Got to learn and making it through trial and error. Hence am glad to have my mother to guide me on how to make many Chinese dishes. Well, this is simple everyday meal for most Malaysian. Bee tai bak is delicious, comforting and a memoirs of grandmas food. Let’s cook!!!!


500 g rice drop noodle
500 g minced pork
4 Tbs oil
3-4 Tbs Shoa Xing Chinese cooking wine
2 Tbs light soy sauce
1 Tbs oyster sauce
1 Tbs minced garlic
1 Tbs corn flour
white pepper
a pinch of salt (OPT)
spring onion, garnish


Heat pan on medium heat add oil. Once oil is hot add garlic, fry until fragrant about 1 minute. Add pork, fry breaking up as you fry it. Add soy sauce, oyster sauce and pepper. Continue to toss around until it browned and pork is cooked about 5 minutes.

Now add in a bit of water and Shoa Xing, mixing well about 5 minutes. Next mix cornflour with 4 Tbs water in a cup until no lump. Then pour into the pork and gives a couple of stir. Check the seasoning. If needed salt add in.

Empty the rice drop noodle into a colander and rinse. Then into a deep bowl with cool water stir around to loosen it and drain dry. Next add rice drop noodle into the minced pork. Stir to mix well and cooked for about 5 minutes.

I spoon into a pot and garnish with spring onion this is to store in fridge for next couple of days and then spoon enough for me to eat in a bowl. Serve it with white wine. Enjoy!!!!