The guy once said he loves this dish, because of the way the tomatoes add a sourly taste to it. Here’s a last attempt by myself to make this dish for him before he disappears from here.
- Butter: 1 tbsp
- Oil: 1 tbsp
- Shallot: 2, chopped
- Egg: 1
- Tomato: 1, chopped
- Shaoxing wine: 1 tbsp
- Beansprout: 50g
- Cucumber: 40g (1/3 of a whole), sliced
- Bee Hoon: soaked in hot water for 30min
- Dark soya sauce: 1 tbsp
- Fish sauce: 1 tbsp
- White pepper: to taste
- Water: 1/2 cup
- Spring onion: 1 stalk, chopped
- Heat butter and oil in wok. Add shallots and fry till fragrant.
- Add egg and stir-fry till almost cooked.
- Add tomatoes and wine. Fry for 1min.
- Add beansprouts, cucumber, bee hoon, dark soya sauce, fish sauce and pepper.
- Add water if dish is too dry. Leave to simmer for 1min.
- Serve with spring onions or parsley.
- Adding the tomatoes first before the rest of the main ingredients helps enhance the sourly taste that makes this dish distinct from other fried bee hoon dishes.
- This recipe was adapted from chef Nurul Liyana Kwan of Pagi Sore Indonesian restaurants, from the Sunday Lifestyle (4th April 2007). I’ve changed some of the cooking condiments and steps to suit my own taste bud.