Trending – white beehoon

Being national day eve, national service men are on half day leave, I shall cook something trending in Singapore and that’s white beehoon (vermicelli) for lunch.

During my short stint in Melbourne, I managed to capture some trending scenes, including the iconic cable cars rambling through central business district.

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Iconic cable cars
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The State library awarding a pot of flowering grass as prize, “no thanks”
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Demonstrators abound with messages

Ingredients

I’m cooking for three, half packet of vermicelli, 1/3kg of lala clams, 1/4 kg prawns, 1 piece fish cake, 2 eggs, garlic, 2 big stock of chye sim vegetables.

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Soak beehoon, chye sim, lala clams.

Method

1) Unshell the prawns, cook the shells in pot of water to make broth. Marinate the prawns with 1 teaspoon salt and 1 teaspoon sugar for use later.

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2) In a wok, fry the beehoon, drizzle oil at circumference of beehoon to prevent from sticking to wok.

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3) Dish up the beehoon for use later. In the wok, heat oil and pour in egg.

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4) When egg is half cooked, spread to sides of wok. In the middle, add in more oil to fry chopped garlic. Then add in prawns.

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5) Fry in the fish cake slices and mix well.

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6) Strain in the prawn broth.

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7) When the mixture broth is bubbling add in the vermicelli.

7) Now add in the lala shell clams. Cover the wok and let the mixture cook for about 3 minutes.

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8) Lastly, stir in the chye sim vegetables.

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9) Trending white beehoon is ready for serving.

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10) Plate up, lunch is served.

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