White Beehoon & Red Beehoon Goreng

Ingredients

• Beehoon (rice vermicelli), soaked
• Cooking oil
• Mustard seeds
• Pounded anchovies (ikan bilis)
• 2 tbsp Urad dal
• Chopped onions
• 1 tbsp Minced garlic
• Curry leaves
• Firm tofu, cubed
• Fishcake, sliced
• Salt
• White pepper
• Black pepper
• Mustard greens, chopped
• Eggs, beaten
• Red chilli paste (blended dried shrimps, dried chilli, and onion)
• Tofu puffs (tau pok), cut into pieces
• Bean sprouts (taugeh)
• Oyster sauce
• Tomato ketchup
• Dark soy sauce

Method

1. For White Beehoon: Heat oil in a wok and pop mustard seeds to release flavor. Add pounded ikan bilis, chopped onions, minced garlic, and urad dal, frying until fragrant.
2. Add curry leaves, cubed tofu, and sliced fishcake. Season with salt, white pepper, and black pepper.
3. Toss in chopped mustard greens, push ingredients to the side of the wok, add beaten eggs, scramble until set, then add soaked beehoon and stir-fry until evenly combined.
4. For Red Beehoon Goreng: Heat red sambal paste (dried shrimps, chilli, and onion) in a separate wok until fragrant.
5. Add tofu puffs (tau pok), bean sprouts (taugeh), sliced fishcake, and mustard greens, tossing well.
6. Push ingredients to the side, add a little oil, pour in beaten eggs, and scramble nicely.
7. Add the soaked beehoon, season with oyster sauce, tomato ketchup, and dark soy sauce, then toss vigorously until noodles are fully coated and fragrant.