Comments on: Xiamen-style Fried Vermicelli Recipe (厦门炒米)

By: suealan

suealan — Tue, 19 Jul 2011 21:25:30 +0000

You have omitted soaking the bee hoon first.

By: Eric

Eric — Mon, 28 Dec 2009 19:41:57 +0000

I’ve started doing my wok cooking outside on my turkey fryer burner. Great benefits are lack of cleanup and that burner can really pump out the heat. Don’t need to worry about too much smoke or food falling out from tossing it around too much. Do need to worry about too much heat at times. Hardest part about it is getting your mise en place ready to bring out there because everything goes really fast.

By: Katya

Katya — Tue, 16 Sep 2008 15:27:00 +0000

I so love fried vermicelli! I will definitely try your fried vermicelly recipe. They sound easy enough for me.

By: speedoflight

speedoflight — Fri, 22 Sep 2006 08:11:00 +0000

Hi:
I’ve been looking for a VERY long time for the Sing Chow Mei recipe that is done in KL/PJ. A VERY long time ago, I had an amazing Sing Chow Mei from a shop there. It did not have curry powder in it like the way the Sing Chow Mei recipes in the US have. I feel the curry powder drowns the actual taste of the recipe. Someone mentioned that Sing Chow Mei has ketchup in it. Is this true? I cannot remember exactly what was in the sauce of that amazing Sing Chow Mei I had. It was more than 18 years ago. I don’t believe the Sing Chow Mei that is in the US is “authentic” at all because of the curry powder. Does anyone know what the actual Sing Chow Mei (KL/PJ style) recipe is? Thanks a lot.

By: Rasa Malaysia

Rasa Malaysia — Fri, 08 Sep 2006 19:15:00 +0000

Hi Tummythoz,

Yes, it did smell but in a good way. The Wok Hey with a little bit burned smell is great for this dish.

Thanks for dropping in Tummythoz. :)

By: Tummythoz

Tummythoz — Fri, 08 Sep 2006 07:13:00 +0000

‘Alo there. Won’t d whole house smells after such vigorous oil frying or did u do it in d open? BTW, great pix + posts!

By: Rasa Malaysia

Rasa Malaysia — Thu, 07 Sep 2006 15:54:00 +0000

Tonixe,

Singapore fried beehoon uses ketchup and eggs and tastes sweet and sour. I believe the origin of our version of fried beehoon in Malaysia came from Fujian province. However, a lot of them are slightly "modified" to fit our palate.

In the authenthic Chinese restaurants in the US, this kind of fried vermicelli are always called Xiamen Fried Vermicelli.

By: Rasa Malaysia

Rasa Malaysia — Thu, 07 Sep 2006 15:49:00 +0000

Rose – you can use bean sprouts instead of cabbage. Cooking is really a personal expression of your creativity – as long as you stay authentic and true to the original recipe. :)

By: toniXe

toniXe — Thu, 07 Sep 2006 07:01:00 +0000

I believe in KL they call this dish singapore fried beehoon ?

By: Rose

Rose — Thu, 07 Sep 2006 02:50:00 +0000

Can I use bean sprouts instead of cabbage?