Singapore Seafood White Beehoon
Singapore Seafood White Beehoon

Hey everyone, I hope you are having an amazing day today. Today, I’m gonna show you how to prepare a distinctive dish, singapore seafood white beehoon. One of my favorites food recipes. This time, I am going to make it a bit tasty. This will be really delicious.

Singapore Seafood White Beehoon is one of the most favored of recent trending foods on earth. It is enjoyed by millions every day. It’s easy, it’s fast, it tastes yummy. Singapore Seafood White Beehoon is something which I have loved my whole life. They’re nice and they look wonderful.

Places Bukit Timah, Singapore RestaurantAsian restaurantSingaporean restaurant Chun Kee Seafood White Bee Hoon. This Spicy Version Of The White Beehoon Is A Creation By ChunKee Restaurant. Queue-worthy seafood white bee hoon stalls around Singapore. White Restaurant Inspired: Sembawang White Beehoon 三巴旺白米粉 If you are a Singaporean, you probably would know how White This bee hoon dish reminds me of Hokkien prawn noodles except that they do not use any yellow noodles in the recipe at all.

To get started with this particular recipe, we have to prepare a few components. You can have singapore seafood white beehoon using 16 ingredients and 7 steps. Here is how you can achieve it.

The ingredients needed to make Singapore Seafood White Beehoon:
  1. Prepare 10 Prawns
  2. Take 10 Scallops
  3. Make ready Scallions
  4. Take Crab meat
  5. Get 2 eggs
  6. Take 1 pack (240 ml) Swanson clear chicken broth
  7. Prepare 3 Tbsp Hua diao wine (also known as Shaoxing wine)
  8. Get 1 Tbsp Light soy sauce
  9. Prepare Dash white pepper
  10. Take Dash salt
  11. Make ready 1 teaspoon Mirin
  12. Get 1 teaspoon cream cheese or butter
  13. Get Chilli Brand thick dry bee hoon
  14. Make ready Sesame oil
  15. Make ready Cooking oil ( i used Grapeseed)
  16. Make ready Garlic

The Business current operating status is live with registered address The Business principal activity is in STALLS SELLING COOKED FOOD AND PREPARED DRINKS (INCLUDING. Make this delicious one-dish meal by Hedy Khoo. All photos: Hedy Khoo/The New Paper. The secret to turning bland beehoon into a seafood success lies in a robust stock.

Instructions to make Singapore Seafood White Beehoon:
  1. Wash prawns, de-shell carefully, leaving behind the tails. Leave about 5-6 prawn heads with their shells in a separate bowl. - - Slit the backs gently with a small butter knife, de-vein the prawns. - - Marinate the prawns thoroughly with Hua Diao wine, mirin, dash of white pepper, some light soy sauce and dash of salt. - - Share a little of the mixture with the prawn heads and shell as well.
  2. Wash the dry beehoon. Submerge in water for about 45-60mins. When moist, empty the water from the beehoon.
  3. Clean, peel and dice whole garlic and separate into two portions. Smaller portion for cooking prawn heads and making the base broth. Bigger portion for frying the ingredients and beehoon.
  4. To prepare the prawn broth as base for the White Bee Hoon: - Stir fry the garlic in grape-seed and sesame oil in high heat. When diced garlic turns slightly golden brown, pour in the prawn heads and shells, together with the teaspoonful of cream cheese (or butter). Pour in half the Swanson clear chicken broth when Prawn heads and shells turn red. Cook for about 10minutes. Set aside.
  5. In a separate pan, stir fry the remaining garlic in grapeseed and sesame oil. When garlic turns golden brown, stir fry the prawns ( together with the marinate sauce), scallops. Add in the beehoon, chopped scallions. Add in remaining Swanson chicken broth. Add in a little more sesame oil for extra fragrance. Leave the food to cook a little, and add in the Prawn head n shells broth that was set aside earlier.
  6. Add in the crabmeat and pour the beaten eggs all over the beehoon. Stir fry the bee hoon thoroughly. If you prefer the bee hoon less soupy, leave the bee hoon to simmer in the broth longer.
  7. Ready to serve!

All photos: Hedy Khoo/The New Paper. The secret to turning bland beehoon into a seafood success lies in a robust stock. I threw in soy beans to up the "oomph" factor..seafood white beehoon and they ask you about the origins of this particular dish, you can tell them exactly how this dish became popular in Singapore! Yes, white beehoon (白米粉) was a dish which the owners at You Huak invented a few years ago. Very soon, word got around and queues started to.

So that’s going to wrap it up with this special food singapore seafood white beehoon recipe. Thank you very much for reading. I’m confident you will make this at home. There is gonna be more interesting food in home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!