Wednesday, 1 February 2012

Braised Bee Hoon With Pumpkin & Prawns

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With Chinese New Year(CNY) celebration still going on until next Monday, 06 February 2012(the fifteen day of Chinese New Year). Most households are still in the festive mood on preparing auspicious CNY dishes with ingredients such as Abalone, Mushrooms, Black Moss, Sea Cucumber and etc.

In this post I am using simple ingredients such as rice vermicelli, pumpkin(金瓜 - 金玉满堂), prawns(嘻哈大笑) and mushrooms to prepare a very colourful and auspicious New Year noodle dish for the family.


BRAISED BEE HOON WITH PUMPKIN


This dish is prepared using Happy Call Pressure Pan(HCP) but as mentioned previously you could always use the same ingredients and method with your normal pan. I love the way this dish is prepared as compared to the usual stir-fry method where the rice vermicelli(bee hoon) might sometime tends to be a bit burnt or dry in texture. This one prepared by HCP is moist and yet "Q" in texture and not too mushy.  Most importantly the stove top is not oily and my bee hoon won't be flying around like what it does during stir-fry.


(serves: 2-3 | Preparation: 10 minutes | Cooking: 15 minutes)

Ingredients:
1/3 Pack (150g) Dried Rice vermicelli (Bee Hoon - 米粉), soak till soften
1 Bunch of Choy Sum, cut into sections
2 Taiwan Sausage, sliced
150g of Shelled Prawns
100g Pumpkin, thinly shredded
3 Medium Shiitake Mushrooms, sliced
4 Cloves Garlic, minced
1 Teaspoon Chicken Powder Seasoning
200ml Chicken Broth/Hot Water
Salt to taste


Method:-
1. Preheat Happy Call Pan(HCP) for 30 seconds, fry the sausage(pan close) for about 1 minute (give it a quick stir after 30 seconds) till slight golden brown. Remove and set aside.

2. Add in HALF of the minced garlic together with 1/2 tablespoon of cooking oil and saute for a few seconds before tossing in the mushrooms.

3. Pan close and let it cook for 30 seconds before adding the prawns. Give it a quick stir and close back the pan again to cook for another 1 minute or till prawn changed colour.

4. Arrange vegetable on top of the mixture, season it with chicken stock powder, close the pan(lock) and cook the mixture for another 1 minute. Give it a quick stir, remove and set aside.

5. Using kitchen paper towel, wipe off any residual from the pan. Add in 1/2 tablespoon of oil and saute the remaining HALF of the minced garlic till fragrance, add in the drained vermicelli. Close the pan and cook for 30 seconds.

6. Next give the vermicelli another quick stir, pour in chicken broth/water and cook(pan lock) for another 1 to 1.5 minutes, before tossing in the shredded pumpkin and the rest of the cooked ingredients.

7. Lastly braised the whole mixture for another 30 seconds or so and season it to taste with salt if needed.

Tips:-
~ Drained the soaked vermicelli ahead before cooking.

~ If the vermicelli mixture is too dry at "step 6" you can add in 50ml more of stock/water.


I would be submitting this Braised Bee Hoon With Pumpkin and Prawns dish to this month Aspiring Baker #15 - Auspicious Dishes for CNY (January 2012) that is hosted by Wen of Wen's Delight.

10 comments:

  1. Happy new year.  This is so colorful and appetising.

    ReplyDelete
  2. Ann@Anncoo Journal1/2/12 10:10 pm

    Ellena, I want to cook this simple meal after having eating too much meat and cookies. Thanks for sharing.

    ReplyDelete
  3. Nasi Lemak Lover2/2/12 4:17 pm

    Gong Xi Fa Cai to you ! This is a lovely and colourful of meehoon, sound healthy too.

    ReplyDelete
  4. I love the addition of pumpkin in this Bee Hoon!  It's such a lively color to make the noodle so delicious looking!

    ReplyDelete
  5.  Thanks Chris :) Enjoy your (元宵节!!!!

    ReplyDelete
  6.  True true Ann, after feasting too much of meat and seafood, perhaps back to some simple fried bee hoon/noodles with lots of greens would be something great!

    ReplyDelete
  7. Thanks. Sonia. Have a great Chap Goh Mei(元宵节)!!!! 

    ReplyDelete
  8.  Thanks for your kind words Nami :)

    ReplyDelete

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Regards
Ellena (Cuisine Paradise)

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