Fried Putien Xing Hua Mi Fen/ Heng Hwa Bee Hoon 兴化炒米粉［莆田兴化米粉食谱］

Whenever we dine at Putien Restaurant, we would not miss out our favourite Fried Heng Hwa Bee Hoon. I have been trying to replicate this dish at home but the end result were never closed to the one that we had at the restaurant. 

Till the day that I attended a workshop to learn from Michelin-Star PUTIEN restaurant chef, I learnt the proper method to cook this dish. 

Home cooked Fried Heng Hwa Bee Hoon
It's crucial to control the heat and cooking time in order to yield this perfect texture - long thin stripes without broken into pieces ;)

The best cookware to use in frying Heng Hwa Bee Hoon is a flat based stainless wok like the one I'm using ~ Song Cho IDEAL Wok, a 30cm stainless steel wok which is perfect for stir-frying. It is a multiply stainless steel wok without chemical coating, it's safe to use not only for stir frying but in any cooking. 

FEATURES:

• - Multiply stainless steel
• - Lightweight
• - Multi-functional (use as a hotpot; pan-fry, stir-fry & steam)
• - Suitable on various types of cooker (gas, induction, infrared, ceramic, electric, oven)
• - Energy saving
• - Economically effifient
• - Environmentally friendly

Ingredients (2 servings)

150g Dried Heng Hwa Bee Hoon/ vermicelli 兴化米粉 150克

35g Pork Belly, sliced 花肉 35克，切丝
(can be replaced with roasted pork belly/ siew yuk, more flavourful 也可以用烧肉，切成丝，更美味）

1/2 Red Onion, sliced 红洋葱 半粒，切丝

1 Shiitake Mushroom, sliced 香菇 1颗，切丝

10g Dried Scallops, rehydrated 干贝 10克，浸泡

6g Dried Shrimps, rehydrated 虾米碎 6克，浸泡

600ml Homemade Stock 骨头上汤 600毫升

(Note: Cook 1 large Kampung chicken carcass + 1 pork leg bone + 1.5ml hot water for 3 hours. Discard the bones. 1个鸡壳＋1个猪腿骨＋1.5公升水煮3小时，取上汤)

1 tbsp Concentrated Chicken Stock 浓缩鸡汤 1汤匙

6 Prawns 虾 6只，去壳去内脏

8 Clams 啦啦／哈利／蜆 8粒

10g Shallot Oil 葱油 10克

6g Shallot Bits 葱油渣 6克

80g Baby Bak Choy, cut into half 小白菜 80克，切段

12g Celery Stems/ Chinese Coriander 芹菜／芫荽 12克 ，切段

1 tbsp Lard 猪油 1汤匙

4 tbsp Cooking Oil 菜油 4汤匙

Fried Peanuts 炸花生 适量

Fried Seaweed 炸紫菜 适量

If you are sharing this recipe/ blog content, kindly attach the link to this blog instead of screen capture/ copy & paste/ use in your blog. No parts of the content of this blog may be reproduced without prior written permission. All rights reserved. Thank you. 

如果您要分享此食谱/内容，请联系这个部落格的相关链接。敬请不要复制或改篇为自己的食谱。谢谢！

Method: 步骤

1. Add cooking oil and lard in Song Cho IDEAL wok. Turn on medium heat.
把油加入松厨IDEAL万能锅，以冷锅下油，然后加热。

2. When the wok is hot, add in pork belly, fry until fragrant and slightly brown. Add in red onion, fry until fragrant.
烧热油后，加入花肉，爆香。加入红葱头，爆香。

3. Add in Shiitake mushrooms, dried scallops and dried shrimps, stir fry until fragrant.
加入香菇，干贝和虾米，爆香。

4. Add in homemade stock, chicken stock, shallot oil, shallot bits, prawns and clams. Bring to boil. Season with salt, if needed.
加入上汤，浓缩鸡汤，葱油，葱油渣，虾和啦啦，大火煮滚。如需要的话，可以加一些盐调味。

5. Add in Heng Hwa Bee Hoon. Cover the wok with lid, continue to cook on high heat, let the Bee Hoon absorb the soup.
加入米粉，盖上。

6. When the soup about to dry up, stir to loosen the Bee Hoon. Add in baby bak choy and Celery stems/ Chinese Coriander. Reduce to low heat, cover the wok with lid.
米粉吸收汤汁后，将米粉翻面，加入小白菜和芹菜／芫荽。转小火焖至收汁。

7. When the bak choy is cooked, turn off heat, leave it in the wok for 10 seconds. Transfer the Bee Hoon onto 2 serving plates. Top with fried peanuts and seaweed, serve right away.
白菜煮熟后熄火，待10秒后即可上碟。撒上炸花生和紫菜，即可享用。若喜欢我的食谱，可以LIKE和追随我的面书专页，不要错过最新食谱发布。

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Enjoy!

By readers, some feedback from those who have tried this recipe:

By HM Soh

By HM Soh