It’s down memory lane today. I still recall the old lady coming around with a big pot of vegetarian fried bee hoon and a metal can containing that wonderful fried sweet dried bean curd strips. She ladled a whole heap of bee hoon onto a plate and threw just a few fried sweet dried bean curd strips on top. I loved that fried sweet dried bean curd strips and always had to ask for an extra portion – it was never enough.
To add a little “luxury” to the vegetarian fried bee hoon recipe, I added fried SPAM (luncheon meat) and fried omelette pieces. I can now have as many fried sweet dried bean curd strips as I want – yay!
INGREDIENTS (serves 2)
- 1 bunch of bee hoon (soaked in cold water)
- 1 tablespoon dark soya sauce
- 1 tablespoon light soya sauce
- 1 tablespoon oil
- 1 clove garlic (minced)
- 2 slices SPAM or luncheon meat (cut into strips)
- 2 eggs
- 1 cup of shredded wombok (or bok choy or choy sum)
- Oil for deep frying
- 2 pieces of sweet dried bean curd (cut into strips)
- Soak the dried bee hoon in COLD water until softened. Drain and pat dry with kitchen towel.
- Deep fry the sweet bean curd strips for a minute or 2, until golden brown. Set aside.
- Fry SPAM strips until golden brown. Set aside.
- Fry eggs and use frying slice to cut up into small pieces. Set aside.
- Add 1 tablespoon oil to the pan and fry the minced garlic till fragrant.
- Add drained bee hoon rice and let it fry for a couple of minutes. Use a pair of chopsticks to stir fry and separate the boo hoon.
- Add soy sauce and dark soya sauce and stir to combine.
- Add fried SPAM, egg and vegetables to the bee hoon. Stir to mix.
- Add 1/2 cup of water and stir fry for another minute or so. Remove to a serving dish.
- To serve, place fried sweet bean strips on top of the fried bee hoon.