I am glad to have found this rice drop noodle. My grandma would call 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.

Google: “Rice drop noodles, also known as loh see fun or bee tai bak, are short, thick, and chewy noodles made from rice flour and water that are used in many Asian dishes, such as stir-fries and soups. Benefits include being naturally gluten-free, making them ideal for people with celiac disease or gluten sensitivity, and they are low in fat. However, they can be high in calories and carbohydrates, so they should be eaten in moderation and paired with plenty of vegetables and lean proteins to create a balanced meal.” 

Today, I have added something different from my grandma’ s ingredients: preserved olive leaves, shallots and chili sauce. Got to learn and making it through trial and error. I am glad to add preserved olive leaves, and shallots. I got to have chili sauce in my bowl above. Let’s cook!!!

Ingredients

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

Method

Heat pan on medium heat add oil. Once oil is hot add 2 Tbs minced garlic, fry until fragrant about 1 minute. Add pork, fry breaking up as you fry it. A lot of liquid will be released from the meat, spread the mince out and let it slowly cook till the water has evaporated and starts to brown. Add preserved vegetable, 2 Tbs minced garlic, 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 about 1/4 c 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 stirs. 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 microwave safe bowl and microwave for about 3 minutes. Then spoon enough onto bowl for myself to eat and add the minced pork and preserved olive leaves over the rice. Garnish with fried shallots and chili sauce. Serve it with white wine. Enjoy!!!!

Note: Spoon the leftover into an air tight container. When it had cool completely stored in fridge, label date and name. So you can eat over the next couple of days.

https://helenscchin.com/2023/09/07/bee-tai-bak-with-shallots-and-chili-sauce/

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