Mantou (馒头) is a type of steamed bun, which can be considered as one…
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Sprinkled with some toasted sesame seeds for the little one, for added fragrance.
Served with simple onion & carrot soup for her cough that time 🙂
2 weeks back, while I was taking care of the little one, I came across this recipe for fried bee hoon on Guai Shu Shu‘s blog 🙂
I was happy to try this out because I had been thinking about variety of fried bee hoon (thin & thick), udon, macaroni etc. It was also good that the little one was receptive towards this fried bee hoon! I have cooked this a couple of times since, and it’s still a hit with the little one.
She’s been wanting to use chopsticks to eat after seeing us eating with chopsticks.
Surprisingly, she gets food into her mouth! LOL!
I have modified the recipe slightly to use only curry powder, ketchup and light soy sauce for the seasoning. Original seasoning includes curry powder, ketchup, oyster sauce, corn starch and pepper. Since I have not been able to find a good quality oyster sauce, I just replace with light soy 🙂
If you are serving this to toddlers, you might want to find a curry powder with blends of spices that do not contain chilli. Mine has a little chilli but seems acceptable for my child.
From Kenneth’s post, it seems that originally this bee hoon uses prawns, char siew and bean sprouts. However I have yet to let my child try char siew, so I decided to just use pork. And I also didn’t use bean sprouts because I didn’t have the time to pluck! Hahaha!
Xing Zhou Mi Fen – Recipe Adapted from Guai Shu Shu
(Serves 2 adults)
– 200g dried bee hoon, soaked and then drained
– 300g of meat, eg. prawns, sliced chicken/pork, fish cake, etc.
– 100g of vegetables & mushrooms, eg. beansprouts, xiao bai cai, sliced carrot, frozen veg, mushrooms etc.
– 1 clove garlic, minced
– 2 eggs, beaten
– Seasoning: 1 tbsp curry powder, 1 tbsp ketchup, 1.5 tbsp light soy sauce, 2-3 tbsp water
1. Cook the eggs on frying pan or wok until almost set. Scramble it if you wish. Otherwise let the eggs set into omelette, remove and slice thinly.
2. For the seasoning, mix the sauces in a small bowl and stir well. Set aside.
3. In your frying pan or wok, heat up some oil (about 2 tbsp or so). Saute garlic till fragrant. Add in meat. Stir fry briefly for a few mins. Once the meat does not look raw, add in vegetables/mushrooms.
4. Add in the bee hoon and stir fry for a few mins. If the bee hoon appear a little dry, you can add in some hot water. Pour in the sauce, stir fry to coat and mix well. Add some water if it’s dry.
5. Add in the omelette and stir well. You can also add in some white pepper for taste.
6. Before dishing up, taste if the bee hoon is salty enough. If it’s not, add in a little light soy sauce, until taste is to your liking.
– My toddler is 2y5m.
– I’ve added in the seasoning sauce by gradually so that it won’t be very overwhelming taste for my toddler. The bee hoon should look orangey in color, after mixing in the sauce. Taste as and when, if you wish.
– Most ketchup contains artificial ingredients or additives. You can choose organic ketchup with good ingredients, or replace with tomato paste + a little sugar.