{"id":2455,"date":"2011-10-05T02:34:24","date_gmt":"2011-10-04T18:34:24","guid":{"rendered":"http:\/\/www.peepor.net\/pint\/blog\/?p=2455"},"modified":"2024-10-05T08:31:26","modified_gmt":"2024-10-05T00:31:26","slug":"indonesian-bee-hoon-goreng","status":"publish","type":"post","link":"https:\/\/peepor.net\/pint\/blog\/?p=2455","title":{"rendered":"Indonesian Bee Hoon Goreng With A Sour Twist"},"content":{"rendered":"<p><img loading=\"lazy\" decoding=\"async\" title=\"Indonesian Bee Hoon Goreng\" src=\"http:\/\/www.peepor.net\/pint\/blog\/wp-content\/uploads\/2011\/10\/Indonesian-Bee-Hoon-Goreng.jpg\" alt=\"\" width=\"650\" height=\"437\" \/><\/p>\n<p style=\"text-align: justify;\">The guy once said he loves this dish, because of the way the tomatoes add a sourly taste to it. Here&#8217;s a last attempt by myself to make this dish for him before he disappears from here.<\/p>\n<p style=\"text-align: justify;\"><!--more--><\/p>\n<p style=\"text-align: justify;\"><em><strong>Ingredients<\/strong>:<\/em><\/p>\n<ul>\n<li style=\"text-align: justify;\">Butter: 1 tbsp<\/li>\n<li style=\"text-align: justify;\">Oil: 1 tbsp<\/li>\n<li style=\"text-align: justify;\">Shallot: 2, chopped<\/li>\n<li style=\"text-align: justify;\">Egg: 1<\/li>\n<li style=\"text-align: justify;\">Tomato: 1, chopped<\/li>\n<li style=\"text-align: justify;\">Shaoxing wine: 1 tbsp<\/li>\n<li style=\"text-align: justify;\">Beansprout: 50g<\/li>\n<li style=\"text-align: justify;\">Cucumber: 40g (1\/3 of a whole), sliced<\/li>\n<li style=\"text-align: justify;\">Bee Hoon: 1 serving, soaked in hot water for 30min<\/li>\n<li style=\"text-align: justify;\">Dark soya sauce: 1 tbsp<\/li>\n<li style=\"text-align: justify;\">Fish sauce: 1 tbsp<\/li>\n<li style=\"text-align: justify;\">White pepper: to taste<\/li>\n<li style=\"text-align: justify;\">Water: 1\/2 cup<\/li>\n<li style=\"text-align: justify;\">Spring onion: 1 stalk, chopped<\/li>\n<\/ul>\n<p><strong><em>Method<\/em>:<\/strong><\/p>\n<ol>\n<li style=\"text-align: justify;\">Heat butter and oil in wok. Add shallots and fry till fragrant.<\/li>\n<li style=\"text-align: justify;\">Add egg and stir-fry till almost cooked.<\/li>\n<li style=\"text-align: justify;\">Add tomatoes and wine. Fry for 1min.<\/li>\n<li style=\"text-align: justify;\">Add beansprouts, cucumber, bee hoon, dark soya sauce, fish sauce and pepper.<\/li>\n<li style=\"text-align: justify;\">Add water if dish is too dry. Leave to simmer for 1min.<\/li>\n<li style=\"text-align: justify;\">Serve with spring onions or parsley.<\/li>\n<\/ol>\n<p><strong><em>Trick<\/em><\/strong>:<\/p>\n<ul>\n<li style=\"text-align: justify;\">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.<\/li>\n<\/ul>\n<p><strong><em>Disclaimer<\/em><\/strong>:<\/p>\n<ul>\n<li style=\"text-align: justify;\">This recipe was adapted from chef Nurul Liyana Kwan of Pagi Sore Indonesian restaurants, from the Sunday Lifestyle (4th April 2007). I&#8217;ve changed some of the cooking condiments and steps to suit my own taste bud.<\/li>\n<\/ul>\n<p><strong><em>Serving<\/em><\/strong>:<br \/>\n1 person<\/p>\n<div id=\"wp_fb_like_button\" style=\"margin:5px 5px 5px 0;float:left;height:40px;\"><script src=\"https:\/\/connect.facebook.net\/en_US\/all.js#xfbml=1\"><\/script><fb:like href=\"https:\/\/peepor.net\/pint\/blog\/?p=2455\" send=\"true\" layout=\"button_count\" width=\"450\" show_faces=\"true\" font=\"verdana\" action=\"like\" colorscheme=\"light\"><\/fb:like><\/div>","protected":false},"excerpt":{"rendered":"<p>The guy once said he loves this dish, because of the way the tomatoes add a sourly taste to it. Here&#8217;s a last attempt by myself to make this dish for him before he disappears from here.<\/p>\n","protected":false},"author":3,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_monsterinsights_skip_tracking":false,"_monsterinsights_sitenote_active":false,"_monsterinsights_sitenote_note":"","_monsterinsights_sitenote_category":0,"footnotes":""},"categories":[143,22],"tags":[166,226],"class_list":["post-2455","post","type-post","status-publish","format-standard","hentry","category-indonesian","category-noodles","tag-bee-hoon","tag-stir-fried"],"aioseo_notices":[],"_links":{"self":[{"href":"https:\/\/peepor.net\/pint\/blog\/index.php?rest_route=\/wp\/v2\/posts\/2455","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/peepor.net\/pint\/blog\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/peepor.net\/pint\/blog\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/peepor.net\/pint\/blog\/index.php?rest_route=\/wp\/v2\/users\/3"}],"replies":[{"embeddable":true,"href":"https:\/\/peepor.net\/pint\/blog\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=2455"}],"version-history":[{"count":14,"href":"https:\/\/peepor.net\/pint\/blog\/index.php?rest_route=\/wp\/v2\/posts\/2455\/revisions"}],"predecessor-version":[{"id":13493,"href":"https:\/\/peepor.net\/pint\/blog\/index.php?rest_route=\/wp\/v2\/posts\/2455\/revisions\/13493"}],"wp:attachment":[{"href":"https:\/\/peepor.net\/pint\/blog\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=2455"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/peepor.net\/pint\/blog\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=2455"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/peepor.net\/pint\/blog\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=2455"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}