Hello everybody, I hope you are having an incredible day today. Today, I’m gonna show you how to prepare a special dish, singapore seafood white beehoon. One of my favorites food recipes. For mine, I will make it a little bit tasty. This will be really delicious.
Places Bukit Timah, Singapore RestaurantAsian restaurantSingaporean restaurant Chun Kee Seafood White Bee Hoon. White Restaurant in Singapore is home to a special kind of White Seafood Bee Hoon where a delectable broth is layered and cooked for hours before being. Queue-worthy seafood white bee hoon stalls around Singapore.
Singapore Seafood White Beehoon is one of the most well liked of current trending foods in the world. It’s enjoyed by millions daily. It is easy, it’s fast, it tastes yummy. They are nice and they look fantastic. Singapore Seafood White Beehoon is something which I’ve loved my whole life.
To get started with this particular recipe, we have to prepare a few ingredients. You can have singapore seafood white beehoon using 16 ingredients and 7 steps. Here is how you can achieve that.
The ingredients needed to make Singapore Seafood White Beehoon:
- Take 10 Prawns
- Take 10 Scallops
- Get Scallions
- Get Crab meat
- Prepare 2 eggs
- Prepare 1 pack (240 ml) Swanson clear chicken broth
- Prepare 3 Tbsp Hua diao wine (also known as Shaoxing wine)
- Prepare 1 Tbsp Light soy sauce
- Take Dash white pepper
- Make ready Dash salt
- Make ready 1 teaspoon Mirin
- Take 1 teaspoon cream cheese or butter
- Take Chilli Brand thick dry bee hoon
- Prepare Sesame oil
- Get Cooking oil ( i used Grapeseed)
- Get Garlic
Make this delicious one-dish meal by Hedy Khoo. 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.
Steps to make Singapore Seafood White Beehoon:
- 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.
- Wash the dry beehoon. Submerge in water for about 45-60mins. When moist, empty the water from the beehoon.
- 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.
- 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.
- 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.
- 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.
- Ready to serve!
Welcome to another Food Adventure with Getting Lost. Today, the release date of this video, is Singapore's National Day. The White Restaurant's mini buffet catering sets are perfect for private gatherings and corporate functions. Enjoy our signature dishes at your own As the pioneer of this uniquely-Singaporean dish - The Original White Beehoon, White Restaurant takes pride in maintaining the standards of this. White bee hoon has been in the running to become one of Singapore's national iconic dishes.
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