SUPER EASY Singapore White Bee Hoon 三巴旺白米粉 (Sembawang) Chinese Rice Noodle Vermicelli Recipe скачать в хорошем качестве

SUPER EASY Singapore White Bee Hoon 三巴旺白米粉 (Sembawang) Chinese Rice Noodle Vermicelli Recipe

White Restaurant Inspired: Sembawang White Beehoon 三巴旺白米粉 If you are a Singaporean, you probably would know how White Restaurant Sembawang White Beehoon (rice vermicelli) took Singapore by storm. I cannot remember exactly how it happened but it just did. I guessed a few people ate their beehoon and then started raving about it. The yummy word got spread around and before we know it, almost the whole of Singapore heard about this yummy white beehoon dish. This bee hoon dish reminds me of Hokkien prawn noodles except that they do not use any yellow noodles in the recipe at all. If you're a fan of Hokkien Prawn Mee but you don't like the taste of yellow noodles, then you will enjoy this recipe. Roland & I weren't believers at first until we took the first mouthful. This dish was so tasty & it reminded us of Fried Hokkien Prawn Noodles (without any yellow noodles). We know you'll like it too so here you go, here's our rendition of this yummy dish. Let us know if we got the taste right. Refer to the ingredient list below or go to our webpage for easy reference: Hope you can recreate this yummy dish in the comfort of your home. Thanks for dropping by our channel. Please subscribe to stay tuned to our home cooking videos. Follow us on: Youtube:    / spicenpans   Facebook www.facebook.com/spicenpans/ Instagram @spicenpans Blog: www.spicenpans.com Chat with us! info@spicenpans.com Thanks for watching! See you soon. xoxo Jamie on behalf of Spice N' Pans Ingredients: Serves 3 1st step: Dry-fry Beehoon -------- 1 tablespoon sesame oil 1 tablespoon cooking oil 150g beehoon / rice vermicelli- soaked (Xin Zhu beehoon from Taiwan is highly recommended) 2 cloves of garlic Step 2: putting the ingredients altogether -------- 3 cloves of garlic 1L chicken stock (use 0.5L ready made chicken stock and add 0.5L water to make 1L) 4 eggs 10 prawns (keep shell and head intact) 1 squid - cut 16 pieces of clams Some vegetables (kailan or choy sum) 1 tablespoon cooking wine 1 tablespoon light soy sauce A generous dash of white pepper 1.5 teaspoons of salt 0.5 teaspoon of sugar