Rice Cooker Bee-tanghoon!
I like cooking beehoon and tanghoon in my rice cooker. It’s less greasy and less messy. And the best part is, the bee-tanghoon doesn’t get stuck to the sides and break into tiny bits as the rice cooker is non-stick…
Here is my improvised Beetanghoon recipe:
1 pkt xinzhu beehoon
1 pkt tang hoon
1/2 cabbage, shredded
1/2 carrot, shredded
4 dried shitake mushrooms, soaked and shredded (keep mushroom stock aside)
1 pkt Jews ears, shredded (optional)
1 can stewed pork belly cubes
1 can mock abalone
2 tbsp oyster sauce
2 tbsp fish sauce
1 tbsp concentrated chicken stock
1 tbsp shallot oil
1) soak beehoon in boiling water for a minute. Set aside. Wash the tanghoon and set aside.
2) fry stewed pork in rice cooker. Break up the meat till it is shredded. Add in the cabbage and carrots.
3) add in bee hoon (cut into shorter lengths if too hard to manage), mushrooms, Jews ears and stir fry evenly. Add in seasoning and mushroom stock.
4) add in vermicelli and mock abalone and stir fry evenly till cooked. Cover rice cooker to complete the cooking.
Love the springy bite of beehoon mixed with tanghoon!
Garnish with fried shallots. Serve with sliced chilli padi soaked in Soya sauce and lime juice for the extra oomph!
This is one of my favourite comfort food! =) ”