Zhi-char Kuey Tiow Bee Hoon (Chinese Broad Vermicelli + Rice Vermicelli)

I have not cooked this dish for some times. Pardon me if the sauce looks very dark in the picture. (I accidently added in too much dark soy sauce, but it doesn't affect the taste). Again, this dish can be prepared with many kinds of ingredients. Anyway, you prefer. You can add in prawns, sotong, fishcake etc. I always make do with whatever I have in my fridge.

Everyone in the house is either sick or just recovered. Blame the bad weather. So for the time being, I will skip prawns and sotong (squid). If you don't take pork, just substitute it with chicken meat. I still have some fishballs, pork, and fish slices and a packet of baby spinach. And I have a packet of kuey tiow (chinese broad vermicelli) which is not enough for all of us, so I prepare some bee hoon too.

Ingredients :

Kuey Tiow/Bee hoon
Some minced garlics and shallots (sliced) - roughly about half the rice bowl
3 eggs (beaten)
Corn starch (3tbsp corn starch + 4tbsp water)
Dark soy sauce
Light soy sauce
Sugar
Fish sauce
A kettle of boiling water

Sauce :  Fresh baby spinach
              Fish slices
              Fishballs
              Pork slices


First, heat up wok, add in some oil. Add minced garlics and shallots and fry until slightly browned, add in some eggs at this point(this is to prevent the bee hoon from sticking to the wok), let the egg harden a little before adding in the bee hoon. Add some light soy sauce, dark soy sauce and a dash of fish sauce and mix well. Stir fry till the bee hoon is brown. Remove from the wok.

Do the same thing for the kuey tiow. I didn't indicate the amount of soy sauce and fish sauce to use because we might not be using the same brand of sauces thus you have to adjust according to your taste. However, try to use the kind of soy sauce which is salty instead of sweet one as this will affect the taste. Dish up and set aside.

In the same wok, add in some oil, add some garlics & shallots and fry til light brown. Add in the pork slices and stir-fry. Next add in the boiling water (just measure with the bowl that u are going to serve in, like if 5 bowl then roughly about 4 bowl of water will do). Anyway, just prepare more sauce if u prefers it wet. Throw in the fishballs and fish slices. Let it boil and lastly, add in the vegetables.

Lower the flames and stir in the corn starch, be careful not to break the fish slices. Then  increase the fire and let the sauce thicken. Turn off the gas and stir in the beaten eggs and slowly fold in. Add more eggs if you want.

Put some pre-fried kuey tiow and bee hoon in a bowl and serve with some sauce.

My family likes to add in some black vinegar with a splash of white pepper powder and some fried shallots.

Enjoy!



**Attached are some past pictures of the same dish that I have cooked but with different ingredients.


Mui-Fan (Same method of preparing the sauce and add in seafoods and instead of beehoon or kuey tiow, its served with piping hot rice)

Zhi-Char BeeHoon, topped with some homemade pickled chillies.

This is more complicated but definitely yummy. First steam the chickens rubbed with some salt to extract out the chicken essence then prepare the sauce in the chi-char style. Its really delicious.