Actually, there is a techique to cook bee hoon. Here are the factors:
Bee Hoon brand
The chilli brand is usually the brand to use as the texture is not easily break off after it is cooked
'Fragile' ingredients
This means those ingredients that are easily cut off by the blades..:D
Such as fishcakes, meat. These ingredients has to be on top of the bee hoon when cooking ..tougher ones like cabbages are fine to be at the bottom blade area.
Stirring
Need to stop halfway cooking to stir the uncooked bee hoon( which are on the top) to the bottom.
This time, I would like to introduce you to one Bee Hoon brand. That is Taiwan Xin' Zhu bee hoon. I found it in Sheng Siong. It is very resistance to breakage even if it is cook. If you want a zero failure fried bee hoon, no harm trying this.
Note:
The timing for cooking of bee hoon is longer than normal as this need longer hour. If use the chilli brand, reduce the timing 2mins for step 7.
Ok. Here comes the recipe for the fried bee hoon...
Serves 6 (1pax:65g bee Hoon, estimated portion)
Ingredients:
2 cans braised pork leg, removed the bones & separate the sauce & the meat
(Narcissus brand)
150g Cabbage, cut into pieces
400g bee hoon
20g Garlic, peeled
20g shallots, peeled
50g olive oil
500g Water + braised pork leg can
sauce
1tbsp Dark soy sauce
( for coloring. Can omit)
1 pack ready to eat chestnut (optional)
1) Spread the bee hoon and soak for 1 min.
2) Place garlic & shallots into TM bowl.
4s / sp6
3) Add oil, saute.
4m / V / sp2
4) Add cabbage. Cook.
3m / V / R. Spoon
5) Add water ( i.e. braised pork sauce + water) and dark soy sauce.
2m / 100c / R. Spoon
6) Add in the bee hoon, with the pork on top of the bee hoon.
2m / V / R. Sp0.5
7) Stir the bottom bee hoon to the top to proportion the cooking process. Add in the chestnuts.
3m/ V / R. Sp 0.5
8) After done, leave the cooked bee hoon in the TM bowl for another 5mins before serving.
Garnish with spring onions.
 Fried Bee Hoon){kind=link}