Just a quick post before I knock out for the day !! It’s Day 5 of CNY today. The long weekend is not long at all, too short and brief to be exact ! It’s like I was backed at work since yesterday already but the momentum is still not there yet. It’s slightly better today but still pretty much at gear 1 to 2 still. LOL. Wonders how long would it takes before I manage a full gear and really start the car moving ? ^-^ Well, you can called this the really typical life of a working class in Sg. Everyday counting down days and hours to the weekend. Erm, maybe I shouldn’t stero-type for everyone. It’s probably just me and people like me who work to live only. Haha !
Coming back to CNY, it’s been a good time of feasting for many of us, isn’t it ? For those who caved in on all the hotpot and steamboat affairs, I am sure there should be much seafood and soup stock leftover since as the kiasu people we are, would definitely stock up more in advance than what we would need.
And this is a good time to play on this Seafood White Bee hoon to fully utilise all your leftovers ! Wasting food is a real pity, so as much as possible, converting unused ingredients to new dishes has always been a good exploration at least to me. So with the home made soup broth, and the prawns, squids, scallops, abalone and fish slices from the hotpot, together with vermicelli, this makes a very yummy Seafood White Beehoon which is selling for anything not less than $10 commercially. And with the abundance of seafood you have, it’s probably going to cost much more to dine for this meal at the restaurants or even the hawker stalls.
So nothing’s better than to prepare this from home, where you get to prepare a huge portion of it at a fraction of the cost, and since the seafood and soup broth are already available in possession from the CNY leftovers.
In fact, I coded this as the “cheat” method to concocting this dish, making it as simple and fuss free as possible, but not comprising the taste in big difference. I like it for the fact that the freshness of the seafood and the home made soup broth comes together and makes it a very delicious dish, with very minimal seasoning.
Hope you guys enjoy it as much as I do too !
- 1 tbsp cooking oil
- 1 tsp minced garlic
- 300ml chicken stock/broth (I used home made, you can use store bought too but do adjust with more water accordingly as store bought one tends to be more salty.)
- 300ml water
- 1-2 servings rice vermicelli or beehoon (no pre-soaking required)
- 3-4 pcs prawns
- ½ squid, cut into rings
- 3-4 pcs scallops
- some fish slices
- some abalone slices (optional)
- some green vegetables
- 1 egg, beaten
- ½ tsp fish sauce
- Salt & pepper to taste (if necessary)
- 1 tsp shaoxing wine
- ½ tsp sesame oil
- ¼ tsp pepper
- ½ tsp salt
- Some fried shallots
- Diced chilli padi
- Heat up ½ tbsp of cooking oil and pan fried the scallops until lightly browned. DIsh and set aside.
- Add the balance cooking oil into the wok and add the egg and scramble it.
- Before the egg is fully cooked, add the stock and water.
- When the stock has boiled, add the rice vermicelli.
- Allow the vermicelli to cook in the soup stock until they has softened. Season with some salt and pepper if necessary.
- Add in the prawns, squids and fish slices when the soup stock has reduced to approximately half of original.
- When the seafood is almost cooked, add in the green vege, scallops from Step 1 and abalone slices if using.
- When the vege has softened, add in the fish sauce. Stir quickly to mix well and off the flame.
- Garnish as desired and serve hot immediately.