Singapore Seafood White Beehoon
Singapore Seafood White Beehoon

Hello everybody, I hope you’re having an incredible day today. Today, I will show you a way to make a special dish, singapore seafood white beehoon. It is one of my favorites food recipes. For mine, I will make it a bit unique. This is gonna smell and look delicious.

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. White Beehoon, first made popular in Sembawang, is now sold almost everywhere in Singapore.

Singapore Seafood White Beehoon is one of the most well liked of recent trending foods in the world. It is appreciated by millions every day. It’s easy, it’s quick, it tastes yummy. Singapore Seafood White Beehoon is something which I’ve loved my entire life. They are nice and they look fantastic.

To begin with this particular recipe, we must prepare a few ingredients. You can have singapore seafood white beehoon using 16 ingredients and 7 steps. Here is how you cook it.

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

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. The Business current operating status is live with registered address at KEBUN BARU SPRING.

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!

Welcome to another Food Adventure with Getting Lost. Today, the release date of this video, is Singapore's National Day. Order your food or groceries from Yuan Seafood White Bee Hoon 缘海鲜白米粉 Delivery to your home or office Check full menu and items Safe & easy payment options. Current Entity Name: Yuan seafood white bee hoon. Yes, white beehoon (白米粉) was a dish which the owners at You Huak invented a few years ago.

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