HENG HWA FRIED BIHUN / BIHUN GORENG HENG HWA

The Heng Hwas originally came from Fujian province in China (same as the Hokkiens), but they’re a minority dialect group. This fried bihun is one of its signature.Unlike other cooking styles of beehoon where it is usually wet with sauce, Putien’s Fried Heng Hwa Bee Hoon’s flavour comes from the milky stock of pork bones and chicken. Of course I replaced pork with beef.  With generous amounts of seafood and vegetables, the Bee Hoon was filling and satisfying. . And one thing good about this fried bihun it gets better once you serve with chili padi or green chili pickles.   YUm....YUm....

Heng Hwa Fried Bihun 

200 g chicken fillet cut into bite size

150 g squids cut into ring

200 g shrimps shelled

6-7 bok choy halved and blanched

1 tsp white pepper corn

1/2 teaspoon salt

1 tbsp sesame oil

Other:

1 packet rice noodles soaked and drained

2 eggs make into thin omelete

3 large clove garlic, peeled and minced

1 green onion

6 tablespoons oil for stir-frying, or as needed

1 tsp chicken cube, mixed with 1 1/2 tablespoons water

Preparation:

Cut the chicken into bite-sized cubes (about 1-inch). Add the marinade ingredients. Marinate the chicken for 20 minutes. Marinade with white pepercorn

In a heavy frying pan or a wok, heat 2 1/2 tablespoons oil over medium-high to high heat. When the oil is hot, add the chicken, shrimps. Stir-fry until aromatic (about 30 seconds) and change color. Add the chicken cubes and garlic.  Stir-fry until they turn white and are nearly cooked through. Remove from the wok.

Heat 1 1/2 tablespoons oil in the wok. When the oil is hot, add the noodles. Stir-fry quickly, stirring to coat the noodles in the oil and make sure they don't stick to the pan. Add the chicken cube and some chicken stock, again tossing to coat the noodles. Taste and add salt and/or soy sauce as desired. Add the cooked chicken, squid and shrimps Add the green onion and stir to heat through. Serve hot.

Bihun goreng putih sebenarnya asal dari Heng Hwa dari wilayah Fujian. Bihun ini banyak pakai sayur dan bahan-bahan seafood. Saya lebih gemar guna bok choy dan banyakkan stok ayam dan cube ayam..memang sedap. Lebih sedap dengan cili jeruk.

Next Post - Steam Seabass with Ginger Torch Flower

Share this post