We can buy Bee Thye Mak from almost any foodcourt, kopitiam or hawker centre. When you see a fishball noodle stall, most likely you can order Bee Thye Mak too to replace the yellow noodles often used.
This is actually the first time I am cooking Bee Thye Mak at home. I chose to eat this because the Bee Thye Mak is smooth and contains rice flour which makes you feel full enough. At the same time, I have a sore throat and something soupy is easier for me to eat.
Bee Thye Mak
Chicken Soup Stock - I used Swanson 250ml tetra pak
Water - a bowl
Minced Pork about 50-60gm
Bok Choy - take one/two leaves and cut to smaller pcs
Fish Cake - 2 pcs sliced
Some Fried Shallots - store bought or homemade
Kikkoman Soy Sauce - 1 tablespoon
- Marinate the minced meat with Kikkoman Soy Sauce in a small sandwich bag.
- Boil water and put the Bee Thye Mak inside. Use a pair of chopsticks to loosen the bee thye mak. The water will turn cloudy as you boil them.
- I cooked the bee thye mak till they turn translucent which means cooked. Throw away the water and rinse the bee thye mak under cold water and place in a large bowl.
- Use the same pot and put in the chicken stock and a small bowl of water and boil it.
- Put in the wong bok and add in the marinated meat. You can form meat balls and put in the soup.
- Boil about 5 minutes and add in the fish slices.
- Boil about another 5 minutes.
- Ladle the ingredients onto the cooked bee thye mak. Pour some soup over it and garnish with the fried shallots.
- I also added a dash of sesame oil for flavour and fragrance.
- Serve it immediately.