Thursday, August 29, 2013

fried bee hoon with pig's trotters, cabbage and mushroom

I was out having dinner with my cousin about a week ago and she mentioned "Te Kar bee hoon", a.k.a Pig's Trotter bee hoon, and the words were sort of planted in my head.

As the week progressed, I found myself buying a head of cabbage and more shallots. Knowing that I had three cans of pig's trotters with mushrooms in my pantry, I finally gave in to that little voice inside my head, and bought a packet of bee hoon today.

This dish is really easy to make, and few ingredients are needed. Apart from garlic, which does not really count, since everything I cook includes garlic, the rest of the ingredients needed are pig's trotters (I cheated by using canned ones), shallots and cabbage.

In a heated wok, I fried the shallots in a little vegetable oil until they had softened and become translucent. I added garlic and the cabbage.

At this stage, I also added 2/3 of the liquid that came with the trotters, soy sauce and grounded white pepper. It is very important that the liquid is added because the been hoon, which in itself is tasteless, will absorb the liquid and become super yummy.

When the cabbage had softened, I added the pork, gave everything a stir or two, before adding the bee hoon, light and dark soy sauce as well as the pepper.

Keep stirring the bee hoon, to allow it to absorb the liquid.

Once that happens, it is time to eat!

Fried Bee Hoon with Pig's Trotters, Cabbage and Mushroom (Serves 4)

1 packet bee hoon, soaked in boiling water to soften slightly, and drained
3 cans pig's trotters, liquid separated from meat
1 head cabbage, thinly shredded
2 tsp minced garlic
5 shallots, thinly sliced
1 tbs dark soy sauce
1 tbs light soy sauce
1 tsp grounded white pepper
2 tbs vegetable oil

1. Heat oil in wok. Saute shallots until softened and have become translucent.
2. Add garlic, saute for 30 seconds.
3. Add cabbage and 2/3 of the liquid from canned pig's trotters. Cook until cabbage has softened.
4. Add trotters, bee hoon, light and dark soy sauces and pepper.
5. Turn heat down to medium, and stir the bee hoon so that the liquid is absorbed completely.

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