Thursday, 12 September 2013

Bee Thye Mak Soupy Rice Noodles

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.
Basic Ingredients
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
  1. Marinate the minced meat with Kikkoman Soy Sauce in a small sandwich bag. 
  2. 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. 
  3. 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.
  4.  Use the same pot and put in the chicken stock and a small bowl of water and boil it.
  5. Put in the wong bok and add in the marinated meat. You can form meat balls and put in the soup.
  6. Boil about 5 minutes and add in the fish slices.
  7. Boil about another 5 minutes.
  8. Ladle the ingredients onto the cooked bee thye mak. Pour some soup over it and garnish with the fried shallots.
  9. I also added a dash of sesame oil for flavour and fragrance.
  10. Serve it immediately.
Enjoy cooking!


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