Cream of Mushroom Soup (蘑菇汤)



I think most Asian families will know of this famous cream of mushroom soup. It is commonly sold in the canned form at supermarket. Most children will like this soup because it is very creamy..


My kids love this soup too and always requested us to buy when they saw it at the supermarket. I promised that I will prepare for them using fresh mushroom and that taste will not be compromised.


I am unsure but I believed that homemade mushroom soup definitely are healthier as we can adjust the creaminess of the cream by using less creams. We can add more mushrooms to enhance the taste.. However, it will not be as economical as what is sold in the supermarket since fresh mushrooms are rather costly in Singapore..Am I deterring you from  trying to prepare this? I hope not and I am sure healthy living is more important than anything else.


“Cream of mushroom soup is a simple type of soup where a basic roux is thinned with cream or milk and then mushrooms and/or mushroom broth are added. It is well known in North America as a common type of condensed canned soup. Cream of mushroom soup is often used as a base ingredient in casseroles and comfort foods. This use is similar to that of a mushroom flavored gravy. Soups made with cream and mushrooms are much older than the canned variety. Ancient Italian (Salsa colla) and French (Béchamel) cream sauces, and soups based on them have been made for many hundreds of years. In America, the Campbell Soup Company began producing its well known “Cream of Mushroom Soup” in 1934, the same year that it introduced “Chicken with Noodles“.” (Source:



Servings : 4-5 adult servings


  • 500 grams of Portobello mushrooms *
  • 300 grams of Swiss brown mushrooms or fresh button mushrooms *
  • 2 tablespoons of butter
  • 1 big onion – cut into small pieces
  • 1 cup of heavy or double cream
  • 1 cup of plain flour
  • Dashes of black pepper
  • Some chopped parsley or dried parsley
  • 5 cups of chicken stock or 5 cups of plain water with 1-2 chicken stock cubes

* Type of mushrooms can vary based on availability and individual preference. Other possible mushrooms are fresh shitake mushrooms, cerimi mushrooms and etc..Quantity can be easily adjusted too. A bit more or less are acceptable.



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  • Cut the mushrooms and onion into small pieces.

  • In a pot, put the butter followed by the chopped onion. Sauté after fragrant. Unlike Chinese cooking, there is no need to sauté until brownish. As long as aroma penetrate the house, it is considered as adequate. Add the sliced mushroom.

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  • Stir fry for 1-2 minutes until the flavour are incorporated. Add the chicken stock, bring to boil and let it simmer under medium heat for about 10 minutes. Transfer the soup to a blender. Blend until as find as possible. Transfer the blended soup back to the pot, add in the chopped parsley and 1 cup of cream. Cook under low to medium heat until it boils.

  • Put about1.5 cups of water to the 1 cup of plain flour and stir until well mix. Add gradually to the mushroom soup until the desired consistency you are looking for. YOU MAY OR MAY NOT NEED TO USE ALL THE FLOUR SOLUTION.  In the event that it become overly sticky, just add some water to dilute it. Stir well, add pinches of salt, dashes of black pepper . Off the heat and best served hot with some American biscuits or breads.



This soup is very easy to prepare and recipe is very flexible. All quantities stated is a starting point for you to lay your hand to try preparing it. A bit more or less is acceptable. You can basically used any type of fresh mushrooms and feel free to explore one that suit your taste buds.


Hope you like the post today. Cheers and have a nice day.



Teochew Huat Kuih or Ka Kuih (潮州发糕,潮州酵糕,米糕, 松糕)


Updated post on 4-5-2015

Today I have experiment with more flour and the results is very satisfactory, the recipe is therefore updated.



I have a confession to made. I have many huat kuih recipes but so far none suits my taste bud though many readers are happy with the recipe. If you are interested in these recipes, just google “Kenneth Goh Huat and it should provide you with a number of huat kuih recipes.

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This is because most of my huat kuih recipes are using wheat flour for the preparation and though very beautiful, it is not the type of huat kuih that I grew up with. Being raised in Sarawak, our huat kuih basically are made from rice flour and yeast. Though I have a recipe of rice flour huat kuih using ENO and baking powder, but the taste and texture is very different..


I have always wanted to prepare a huat kuih that was made using rice flour and yeast like what my late mum had prepared. I remember she soaked the rice overnight, asked my brothers to grind it and proof using overnight yeasted dough from bakery shop. The above picture is  how her huat kuih should looked like but the one in the picture was bought by my mother in law  in Sarawak this Chinese New Year.


In Singapore, I have tasted a version of Teochew huat kuih or Ka kuih which is flat top and usually offered in the temple (as in the above picture). The taste and texture and the ingredients are exactly the same like what my late mum used to prepare. I missed this type of huat kuih and this afternoon, after talking to a member in my Facebook Group, I have decided to try my luck to prepare it. .


I have found one recipe in the internet that uses yeast and rice flour and look quite similar (at least the texture) to the one I have tasted. But the recipe provided are without exact quantity but “some rice flour, some sugar, some yeast and some water”. Since they are no other recipe that I can refer to, based on the method that she had shared, I have decided to use my estimation to prepare the rice cake.


I am happy with the outcome. At least the texture is springy. It was not as beautifully as what is sold but I believed it is because of my steamer heat distribution. I have decided to share this recipe as a record of traditional recipe and I hope that readers can give it a try and feedback to me.



Recipe adapted from: 大米发糕 – 美食家 – 美食天下

Servings : Prepare a 9” round big Teochew Huat Kuih


Yeast starter

  • 11 grams or 1 packet of instant yeast
  • 100 grams of plain flour
  • 100 grams of lukewarm water


  • 500 grams of rice flour
  • 150 grams of white sugar
  • 500 grams of plain water



  • Lightly greased your preferred baking tin.

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  • In  a bowl, mix all the ingredients of yeast starter (lukewarm water, yeast and plain flour). Stir until well mixed. Set aside at a warm place for proofing.

  • In pan, put in the rice flour, sugar and water. Stir until well mix. Place on top of a stove, cook under low heat until the rice flour slightly thickens. Constant stirring is required and thickening of the batter can occur rather fast. Once it thickens, set aside for it to cool until 25-30 degrees or it would not hurt your hand when you touch the sticky batter.

  • By now, the yeast should be frothy with  a lot of bubbles. If not bubbles are noted, do not proceed as your yeast may be dead. You will need to get some new yeast and do the dough starter again.

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  • Once the thicken rice flour solution is lukewarm, pour the starter dough into the rice flour solution. Stir until well combined. Transfer the rice flour solution to the grease tin. Let it proof until about double in size which took about 30-45 minutes depend on the day’s temperature.

  • Get ready a steamer capable of steaming at least 30 minutes and bring the water to boil. Transfer the proofed rice flour solution to the steamer and steam at high heat for at least 20-25 minutes or when a skewer inserts into the centre of the cake comes out clean. Steaming shall be at high heat throughout the whole duration.



  • In this illustration, I have used a 9” baking tin to steam which is not ideal as the centre are less easy to cook. It is suggested that you use two 6 inches bamboo baskets for the steaming.

  • Timing of steaming will depend on your baking tin or baskets. The thinner is your batter, the shorter will be the steaming time.

  • Over proofing Huat kuih will be sour in taste.



With this recipe, I will continue to explore the Sarawak style of flower rice flour huat kuih. Though I know not many readers will try this recipe, but I blog because of my passion for traditional recipe and I hope it will benefit those who are interested in the recipe. If you are unsure of the end product, it is a kuih of strong rice and yeast fragrance and with a very springy texture. You can eat it plain, pan fry it or even spread with butter .


Hope you like the post today. Cheers and have a nice day.




Salted Fish/Mei Cai Steamed Meat (咸鱼/梅菜蒸肉饼)



This is a rather classical type of Cantonese household dishes though it was also sold in classy restaurant.. Most Chinese granny will know how to prepare this dish that goes well with porridge or white rice. In this recipe, I had used both  mei cai and salted fish. However, you can choose either one or both.


I do not have a picture of mei cai that I used to show you. But it can be either be salty or sweet type of mei cai and both of which, you can easily get it in wet market. Whatever type being used, you will need to soak the mei cai for at least 1/2 hours, get rid of the excess salt or sugar used for the preservation and add back seasoning. The main purpose of this preserved vegetable is to provide some unique flavour to the dish.


Source of picture:

As per Wikipedia:

“Meigan cai (mei-kan tsai; simplified Chinese: 梅干菜; traditional Chinese: 霉乾菜; pinyin: méigān cài; Wade–Giles: mei2-kan1 ts’ai4; literally: “molded dried vegetable”; or mei cai (mei tsai; simplified Chinese: 梅菜; traditional Chinese: 霉菜; pinyin: méi cài; Wade–Giles:mei2 ts’ai4) is a type of dry pickled Chinese mustard of the Hakka people from Huizhou, Guangdong province, China. Meigan cai is also used in the cuisine of Shaoxing (绍兴), Zhejiang province, China. The pickle consists of a whole head of various varieties of Chinese mustards and cabbages (芥菜、油菜、白菜) that has undergone an elaborate process consisting of drying, steaming, and salting. The vegetables are harvested, trimmed before the Qingming Festival, and sun-dried until limp. It is then salted or brined, kneaded until the juices are exuded, and left to ferment in large clay urns for 15 to 20 days. The vegetable is then repeatedly steamed and dried until reddish brown in colour and highly fragrant. This pickled vegetable is used to flavor stewed dishes, in particular Meigan cai cooked with meat (梅菜扣肉/梅干菜烧肉)) or for Meigancaibaozi (梅菜菜包). Meigan cai was formerly a tribute item to the imperial palace in the Qing Dynasty.” (Source:


Another important ingredient of this recipe is salted fish and you can easily get it from the market. Salted fish can either be the softer, easily breakable moister type or the hard and dry type of salted fish. The first type (mei xiang) is preferred but the hard and dry type (shi rou) can also be steamed before it is used.

“Cantonese Salted Fish (simplified Chinese: 广东咸鱼; traditional Chinese: 廣東鹹魚; piyin: Guǎngdōngxiányú; also known as “Salted-fish, Chinese style”) is a traditional Chinesefood originated from the Guangdong province. It is a fish preserved or cured with salt, and a staple diet in Southern China. It historically earned the nickname of the “poor man’s food”, as its extreme saltiness way is useful in adding variety to the simpler rice-based dinners. More recently it has become a popular cuisine in its own right. Cantonese salted fishes can be divided into two styles: méi xiāng (梅香) and shí ròu(實肉). For méi xiāng (梅香) salted fish, fishes with thicker bodies like jiaoyu (鮫魚)、mayau (馬友)are preferred. It takes 7–8 days for méi xiāng (梅香) salted fish to ferment, then season with salt and dry in the sun. And they are usually chopped tiny and used as a topping.Furthermore, shí ròu(實肉) salted fish do not need fermentation, they are prepared by seasoning followed by direct drying by the sun. Fishes with thinner bodies such as Ilisha elongata (鰽白) are usually used to prepare shí ròu(實肉) salted fish. Unlike méi xiāng (梅香) salted fish, they can be served directly by frying or steaming. “ (Source:


Preparation of this dish is very easy at home. However, to be as soft as what the restaurant is selling will very much depends on the type of meat you used and starches are needed to smoothen the meat. Pardon me to say, soothing sand smooth steamed minced meat in the eating outlets are  actually prepared from higher fat content pork belly minced meat. In order to further smoothen the texture, corn starch is used and additional oil may be needed.


For this illustration, I have torn down significantly the mei cai and salted fish used because of my kids. However, it was properly adjusted in the ingredients list. You can used either mei cai or salted fish for the recipes. If you want to use both of these, your quantity of each of these two will have to be reduced by at least half.



Servings: 3-4 adult servings


  • 300 grams of minced meat (pork belly preferred)
  • 30 grams of salted fish  (50 grams if mei cai is not used)
  • 50 grams of mei cai , soaked (100 grams if salted fish is not used)
  • 2 tablespoons of corn starch
  • 1 tablespoon of cooking oil
  • 1 tablespoon of sesame oil
  • 1 tablespoon of Chinese cooking wine
  • 1 tablespoon of minced ginger
  • 1 teaspoon of light soya sauce
  • Pinches of salt (remember salted fish will flavour the dish)
  • Dashes of white pepper



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  • Lightly grease a plate suitable for steaming and get ready a pot of water suitable for steaming at least 15 minutes.

  • Put all the ingredients into a food processor. Blend until well mixed and as sticky as possible.  Transfer the minced meat into the greased plate. Press until firm and level it. Steamed under high heat for about 7-10 minutes or when a skewer inserted into the centre comes out clean.



  • If you do not have a food processor, you can use hand to manually mixed the ingredients.

  • Water chestnuts can be used to improve the texture of the minced meat.

  • Timing of steaming will depends on how thick is your minced meat. For 7-10 minutes, it is about 2-3 cm thick.



There is no such a need to have both mei cai and salted fish. You can just used either one. Remember that if you want smooth and soothing steamed minced pork, pork belly will have to be used.  Do give it a try and let me know if this suits your taste buds.


Hope you like the post today. Cheers and have an nice day.






Wanton noodles (云吞面)



I still remember when I was studying in my home town Sarawak, one of my teachers from West Malaysia used the following sentence to describe the differences between East Malaysian and West Malaysian dry noodles: “ East Malaysia Kolo noodles is very dry and whitish in colour where as West Malaysia wanton noodles is dark coloured noodles swimming in a black pool of sauces.” 


In fact there are many differences between Sarawak dry style noodles and West Malaysian/Singapore kolo noodles. Among them are the types of noodles, the sauces and the garnishes. You can have a more thorough understanding of this uniquely Sarawak Kolo Noodles in this post: A Noodle Dish That Chinese Sarawakian Would Not Be Able To Let Go… Sarawak Kolo Mee


Being raised in Sarawak, I have limited exposure of wanton noodles. In fact, it take me quite a while after studying in Kuala Lumpur to get used to the alkaline water dark yellowish wanton noodles. I believed most Sarawakian would have this similar problem  at least for quite a while too. However, I have started to like this noodle after that short period since I have no assess to Sarawak Kolo Noodles.


In between West Malaysian and Singapore wanton noodles, there are still slight differences on the garnishes and the colour of seasonings. Most West Malaysian wanton noodles required caramelized dark soya sauce which darkens the noodles but gives a tint of sweetness, Singapore wanton noodles basically omitted the caramelized dark soya sauces.


Though wanton noodles usually accompanied by barbecue pork, however, there are many items that was served together and this will depend on stores. Some have wanton and other served with soya sauce chicken.


For this illustration, I have purposely prepare a soya sauce chicken to go along with the noodles. If you are interested, you can refer to this post: Cantonese Soya Sauce Chicken (粤式豉油鸡, 酱油鸡)


As per Wikipedia,

“Wonton noodles [Mandarin: Yun-tun mian; Cantonese: Wan-tan Min], sometimes called wanton mee (“wanton” is a Cantonese word for dumpling while noodles in Hokkien is “mee” or in Cantonese, “min”) is a Cantonese noodle dish which is popular in Guangzhou, Hong Kong, Malaysia, Singapore and Thailand. The dish is usually served in a hot broth, garnished with leafy vegetables, and wonton dumplings.  Malaysia offers different versions of the dish, with different states having different versions of the dish and there are versions from Johor, Pahang, Perak, Penang, Sarawak, and Selangor. The Malaysian version differs from the original in having slices of char siu added to the dish, as well as the possibility of the soup and wontons in a separate bowl, the noodles being served relatively dry and dressed with oyster sauce. Some stalls include deep-fried wontons in the dry versions as well. Singapore wonton noodles includes noodles, leafy vegetables (preferably cai-xin), barbecued pork (char siu) and bite-sized dumplings or wonton. It is either served dry or in soup form with the former being more popular. If served dry, the wontons will be served in a separate bowl of soup. Shui jiao or prawn dumplings are served at some stalls and the original Hong Kong version is available at Cantonese restaurants and noodle joints. Fried wontons (wontons deep fried in oil) are sometimes served instead of those boiled in the soup.” (Source:



Servings: 3-4 adult serving


  • 2 drumsticks of soya sauce chicken or about 100 grams of sliced char siu
  • 8 ready made wanton (optional)
  • Chilli sauce or green preserved chilli of your choice
  • 1 bundle of leafy vegetable greens such as cai xin
  • 4 balls of fresh wanton noodles

For each ball/plate of wanton noodles:

  • 2 tablespoons of shallot or spring onion oil
  • 1 tablespoon of caramerlize dark soya sauce
  • 1/2 tablespoon of oyster sauce
  • 1/2 tablespoon of light soya sauces




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  • Get ready a big bowl, put in all the sauce ingredients. Stir until well mixed.

  • In a pot of hot boiling water, blanch one ball of noodles for 2-3 minutes. If it comes with a packaging instruction, follow the instruction as every noodle may have different blanching time. If you want the noodles to be more springy, dip the hot noodles in pot of icy cold water for 1 minute and drain. Transfer the noodles to the bowl with the sauces. Quickly stir until well mixed.

  • Blanch all ingredients such as wanton, vegetables using the same pot of hot water, drain and set aside.

  • For assembly, transfer the noodle to a plate, top with vegetables greens, soya sauce chicken or char siu, wanton and preserved green cut chilli or chilli sauce. Best served immediately after it was prepared.

  • For Singapore version of lighter wanton noodles, omit the dark caramel soya sauce in the sauce ingredients.



Be it lighter Singaporean version or Malaysian darker and sweeter version of wanton noodles, all are delicious. I am rather easy when it comes to this.  For noodle recipes, the ingredients quantity are estimations. You can add whatever you like such as fish balls, meat balls, beansprouts and etc. What is important is the sauce recipe. Even that, it also depends on individual taste bud. Lastly, remember that if you want QQ springy noodles, after blanching, dip in cold water to let the cooked noodles contract and become more springy.


This recipe was included in Page 63-64 of the “One Pot Noodle E-book”. For more One Pot Noodle Dishes, you can have a copy of Easy One Pot Noodles  – A step by step guide” that was packed with 30 recipes, 60 pages at a reasonable convenience fee of USD5.00. The recipes covered various recipes from curry laksa, prawn noodles to fish head beehoon and etc. Of course not forgetting the well like Economy Bee hoon and Mee Rebus . You can purchase by clicking the link above.You can either pay using Pay Pal or Credit card account. Please ensure that you have an PDF reader like Acrobat or iBooks in your mobile phone or iPad if you intended to read it in your ipad or mobile phone. Should there be any problems of purchasing, feel free to contact me at and separate arrangement can be made.


Hope you like the post today. Cheers and have a nice day.


“No forks, No rolling pin, No biscuit cutters but just two well practised hands?” American Style Biscuits (美国饼干)



Don’t confuse this USA biscuit , a type of quick bread with Commonwealth style of crispy biscuits or cookies. As per Wikipedia,

“A biscuit in the United States and parts of Canada, and widely used in popular American English, is a small bread with a firm browned crust and a soft interior. They are made with baking powder or baking soda as a chemical leavening agent rather than yeast although they can also be made using yeast (and are then called “angel biscuits”) or a sourdough starter.. They are traditionally served as a side dish with a meal. As a breakfast item they are often eaten with butter and a sweet condiment such as molasses, light sugarcane syrup, maple syrup, sorghum syrup, honey, or fruit jam or jelly. With other meals they are usually eaten with butter or gravy instead of sweet condiments. However, biscuits and gravy (biscuits covered in country gravy) or biscuits with sausage are usually served for breakfast, sometimes as the main course.” (


Most of the readers should know that by now, I have a passion for traditional recipes . However, I have never wanted to try making Western biscuits as it is consider a niche recipe. A bake that is not common in Singapore and Malaysia until the arrival of Texas Fried Chicken and Popeye’s fast food chain of restaurant. Usually, the fried chicken served was not accompanied by potatoes chips but instead it was served with biscuits. I do not know exactly what is the difference between scones but it does taste like scones and rather salty. After a few tries, I found that both my kids and myself loves the biscuits..


This morning while I was scrolling Facebook, there is a video shared by one Western friend on this dough bowl biscuits originated from Southern USA. Accompany with it is a Video of an old women who are preparing it with hand feel. It was written that the recipe : No forks, No rolling pin, No biscuit cutters but just two well practised hands. If you are interested, you can refer to :


The title really captured my attention and I decided to lay my hand on it. As there is no quantity listed, i have decided to use my hand feel to do the traditional biscuits. Hmmm, I do not know if the outcome is exactly what the granny expected, but I found that it suits my taste buds and rather similar to those sold in Texas Fried Chicken and Popeye’s.


I swore I did not cheat, I did not measure the ingredients and I will show you how I did it.. And if you are game enough, do give it a try. But before you try, I will encourage you to watch the video first..




  • Some self raising flour
  • Some butter, melted
  • Some buttermilk or fresh milk
  • Salt to taste



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  • Sift the self raising flour in a mixing bowl and make a well. Pour the melted butter and follow by milk gradually. Use hand to lightly swirl in a clock wise motion . Do it until it forms of pliable soft dough. Take some and shape round and transfer to a lightly greased tin. Bake in the preheated oven of 180 degree Celsius until golden brown.



Personally, I like the outcome of this “blind” adventure.. I really need just two hands to do the job. Whether authentic or not I am unsure but it does suit my taste buds. I doubt many readers will be as crazy as I am but If i can do it, I am sure you can. Remember that butter and salt will make it smother, fragrant and aromatic. More butter will render less milk required. Your dough should be as soft as you can handle.. Don’t worry, if too sticky, add flour..


Not a great investment. Why not try out this fun adventure. If you like scones, you will like this. Hope you like the post today. Cheers and have a nice day.



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Belachan Bee Hoon (虾酱米粉)



This is a very niche recipe confined to Kuching of Sarawak and East Malaysia. I was utterly shocked that Miri and Sibu residents of Sarawak do not even heard of this recipe. I also have a difficulty to trace the origin of this cuisine so uniquely confined to Kuching area. Even the use of century egg and cuttlefish also puzzling me until to date.


I have decided to blog this unique Kuching recipe as a record of my noodle dish compilation and out of the obligation as a Sarawak blogger. 


This is a recipe that either that you likes it or you hates it just like durians to some. It can be rather stinky if the belachan was not properly cooked.. The main ingredients that make this dish tasty are: dry shrimps, shrimp paste and shallots. You have to use lots of these to create the unique taste. All the others are minor ingredients.


I grows up with this and my late mum used to cook this during Sunday, It is a spicy, sweet and tangy noodle dish and commercially, it was usually served with soaked/cured cuttlefish and century eggs..At home, we served with cuttlefish and normal hard boiled eggs.


When I prepared this dish, I am equally eager to see my kid’s expression when they took their first bite.. Well, i am happy that they can still accept this though they do not really like it.. But both my wife and me loves it..



Servings: 3-4 Adults


  • 200 grams of dried prawns – soaked
  • 150 grams of shrimp paste (belachan)
  • 10 shallots
  • 2-3 big chilli or 8 chilli padi
  • 2-3 tablespoons of brown sugar (Gula Apong or Gula Melaka) or white sugar
  • 3-4 tablespoons of tamarind paste (Assam) – add about 1 cups of water and extract juice
  • Pinches of salt (optional depending on the saltiness of your belachan)
  • 2-3 litres of plain water




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  • In a frying pan, pan fry the belachan or shrimp paste until fragrant and aromatic. This step is very important as uncooked shrimp paste will make the dish very stinky. Properly grilled shrimp paste will give you a nice aroma. In this process, the shrimp paste may disintegrate but that is ok for the next step.

  • Pound the chilli, soaked dry prawns and shallots until as fine as possible. Set aside. You can also use a blender if you wished.

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  • In a pot, put the water, add the pounded herbs and dried shrimps followed by toasted shrimp paste, tamarind juice and the brown sugar. Bring to boil. Once boil, lower the heat to medium and let it simmer for at least 15-20 minutes. Take a tablespoon and taste some. Add additional sugar and salt if desired.


  • For assembly, have a bowl or plate, put some rice vermicelli, pour some gravy on top until it covers the rice vermicelli. Drizzle with special sauces (as explained in ingredients, if desired). Garnish with some century eggs, shredded cucumber, cuttlefish and beansprouts. Best served warm as a snack or a noodle meal.



If readers have never tried this dish, I encouraged you to try half of the recipe and see if it suits your taste buds. It should be spicy, sweet and tangy and full of cooked belachan flavour. The shredded cucumber and beansprouts make the dish very refreshing.. However, if you like sambal belachan, I believed you will like this unique dish also.


Hope you like the post today. Cheers and have a nice day.



Singaporean Fried Rice Vermicelli? Xing Zhou Fried Bee Hoon or 星洲炒米粉



Xingzhou or 星洲 in the short form and old name for Singapore .. Xingzhou Fried Bee Hoon literally translated as Singapore fried rice vermicelli.


Hmmm, this dish is so common overseas and deem to be a landmark Singaporean dish in Western countries. Most if not all Asian or Chinese restaurants have this noodle dish… Almost all the international hotels that I have stayed overseas have this as one of the international menus just like gado gado is to Indonesia.. In Hong Kong, it is very common in tea restaurants or “茶餐厅“ and I am shy to say I get to know this dish  only when I stationed overseas…


Well, there are not  many choices of Asian cuisines  in international hotels and this is one of them.. When I missed home, I ordered this.At least it tastes a bit like home and It is one of the few dishes that have tauge, char siu and some curry powder..


But when I settled in Singapore, I found that this is not a common dish locally… Yes, you can still order Xingzhou Fried Beehoon in Chi Cha stores (as picture above) but the taste is totally different from overseas version. In fact, I cannot taste any curry powder in the noodle dish. But all the stores that I have visited have char siu and tauge .


I do not claim that this recipe is authentic and I doubt if there is any recipe that is authentic due to such a huge difference in preparation and taste. I have amalgamated what I tasted overseas and what I have tasted locally and come out to this version.. It definitely suits my taste bud and I hope it will suit the readers taste buds as well.



Servings: 3-4 Adult Servings


  • 200 grams of dried rice vermicelli – soaked in water
  • 150 grams of shelled prawns
  • 150 grams of char siu or Chinese barbecue pork – cut into small pieces
  • 50 grams of beansprout
  • 50 grams of straw mushrooms (optional)
  • 1 capsicum – cut into stripes (optional)
  • 1 big onion – cut into stripes
  • 1 tablespoon of minced garlic
  • 3 eggs
  • 2 tablespoons of oyster sauce
  • 1 tablespoon of curry powder (optional for local version)
  • 1 tablespoon of tomato sauce (optional for local version)
  • 1 tablespoon of corn starch
  • Pinches of salt
  • Dashes of white pepper
  • 2-3 tablespoons of oil




  • Crack the eggs, and stir fry the eggs until set and become scramble eggs look alike. Dish out and set aside.

  • Meanwhile, in a bowl, mix the corn starch, curry powder, oyster sauce, tomato sauces, pinches of salt and 2-3 tablespoons of water. Stir until well combined and set aside.


  • In a wok or frying pan, have some cooking oil, sauté the garlic until fragrant, add the spring onion, char siu cubes, straw mushrooms and prawns. Stir fry for 1-2 minutes. Add in the soaked rice vermicelli and stir fry for another minute or two until the flavours are well incorporated. Add in the sauces prepared above, stir fry for 2-3 minutes. If it is too dry, add in some more water. Add dashes of white pepper, scrambled eggs and bean sprouts. Stir fry until well mixed.  Best served hot as a one pot noodle dish.



Well, this is my version of Xingzhou fried bee hoon. If you want overseas version, you definitely have to put in curry powder. However, for local version, you can safely omitted curry powder. Char siu and bean sprouts is a must. In places where bean sprouts were not available, sliced red and green capsicum are used instead.


This recipe was included in Page 52-53 of the “One Pot Noodle E-book”. For more One Pot Noodle Dishes, you can have a copy of Easy One Pot Noodles  – A step by step guide” that was packed with 30 recipes, 60 pages at a reasonable convenience fee of USD5.00. The recipes covered various recipes from curry laksa, prawn noodles to fish head beehoon and etc. Of course not forgetting the well like Economy Bee hoon and Mee Rebus . You can purchase by clicking the link above.You can either pay using Pay Pal or Credit card account. Please ensure that you have an PDF reader like Acrobat or iBooks in your mobile phone or iPad if you intended to read it in your ipad or mobile phone. Should there be any problems of purchasing, feel free to contact me at and separate arrangement can be made.


Hope you like the post today. Cheers and have a nice day.