Malaysian Fried Bee Hoon is a truly divine and flavorful meal option. Often served for breakfast but perfect for those times when the kids, or you, are ravenous and you need to whip up something quick that also tastes great! Our Fried Bee Hoon Recipe is ready in a matter of minutes!
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A simple yet perfectly balanced combination of rice vermicelli with select vegetables and meat. Be prepared for this spicy flavored platter to be devoured quicker than you the time taken to prepare it. It is also a nutritious and healthy meal option, dependent on your choice of added extras of course. It’s packed with crisp vegetables and protein so you know your family is being well cared for. And they know they are very much loved and being spoilt!
It is a winning dish for parties or family celebrations. Heaped up on a large serving dish, and served cold, warm, or heated in the microwave your Fried Bee Hoon will be star of the show! Only you will know this impressive platter was prepared practically moments earlier!
What Makes Fried Bee Hoon So Special?
The Makan Style Fried Bee Hoon is a simple, and totally delicious Malaysian (some would argue Singaporean) breakfast. If you find yourself in the fantastic Kuala Lumpur, the side streets of Penang, a town in Sarawak, or wherever you may find yourself in Peninsula Malaysia and Borneo you will find this dish.
However you’ll find differing ingredients added dependent upon region, and heritage. Chinese often add their famous pork sausage, and this would most definitely not be added by Malays. They instead ensure the dish is Halal, with addition of mushroom and of course wonderful hits from hot and spicy chili. Truly earning this dish a place here in Asia Flavor. You absolutely must try this divine dish!
Fried Bee Hoon is easily found. As it is popular among locals and tourists alike it is commonly found in Hawker Stands, in dishes along roadways, and the local ladies with homemade delights who sell breakfasts as you head to work (it’s an awesome way to start the day!) You’ll also find the dish served in almost every mall food court and even in some of the top class restaurants.
Origins and History of Fried Bee Hoon.
Makan Bee Hoon has its roots in Peranakan cuisine, which is a unique blend of Chinese and Malay flavors. The term “Makan” in Malay means “to eat,” reflecting the importance of food in the culture.
The Peranakan culture emerged in the 15th century when Chinese men migrated south in search of wealth and subsequently married local Malay women. The term “Peranakan” translates to “locally born,” and it is used by the community to distinguish themselves from the more recent Chinese immigrants who came to Singapore and Malaysia during the 19th and early 20th centuries. Men in this community were referred to as “Babas,” while women were known as “Nonyas.” Additionally, there were Peranakans of non-Chinese heritage, such as the Jawi and Arab Peranakans, but the Chinese Peranakans represented the largest segment.
By that time, the Chinese Peranakan community had developed a distinct identity. Rather than using Mandarin, they communicated in a blend of English, Malay, and Hokkien. They adapted to Anglicization and formed strong relationships with the colonial settlers. Many of them entered bureaucratic roles or engaged in trade. A few amassed considerable wealth—a stereotype that persists today, as illustrated in the film “Crazy Rich Asians.”
Regional Variations and Key Ingredients
While Makan Bee Hoon is primarily associated with Peninsula Malaysia and Singapore, variations of the dish can also be found in other Southeast Asian countries like Brunei and Indonesia. Each region having its own twist on the recipe, incorporating local ingredients and flavors.
Some common key ingredients used in Makan Fried Bee Hoon include:
- Rice Vermicelli Noodles: Thin rice noodles that are stir-fried until they are cooked through and slightly crispy.
- Shrimp: Fresh or dried shrimp are often added to the dish for a seafood flavor.
- Sliced Pork: Thinly sliced pork is a common protein choice for Makan Bee Hoon. (Non-Halal)
- Fish Cake: Slices of fish cake add a unique texture and flavor to the dish.
- Vegetables: Ingredients such as bean sprouts, cabbage, and scallions are often included for added freshness and crunch.
Regional variations may include the addition of different meats, vegetables, or spices to customize the dish to local tastes. Regardless of the variation, Makan Bee Hoon remains a beloved and versatile dish that reflects the diverse cultural influences of the region.
The Best Fried Bee Hoon Recipe
Fried Bee Hoon – A Makan Delight
4
servings10
minutes10
minutes386
10
minutes30
minutesMakan Style Fried Bee Hoon a simple, and delicious Malay breakfast. From KL, to Penang, to Sarawak, you will find this dish in every corner of Peninsula Malaysia and Borneo.
Keep the screen of your device on
Ingredients
- Dry Ingredients To Soak
400 ml 1 2/3 cup Water
200 g 7 oz Bee Hoon
30 g 1 oz Dried Mushroom
85 g 3 oz Dried Black Fungus
- Aromatics
6 6 Dried Red Chilis
2 2 Garlic Cloves
4 4 Shallots
1 tsp 1 tsp Shrimp Paste
Salt
Sugar
- For The Stir Fry
2 tbsp 2 tbsp Cooking Oil
90 g 1/5 lb Mustard Greens
50 g 1 3/4 oz Fish Cake
2 2 Eggs
100 g 3 1/2 oz Chicken Breast
2 2 Carrots
1 1 Fried Tofu Skin Sheet
- For The Stir Fry Sauce
2 tbsp 2 tbsp Light Soy Sauce
1 tbsp 1 tbsp Dark Soy Sauce
- Garnish
Red Chili
Spring Onion
Directions
- In a bowl add 400ml of warm water. Soak the Vermicelli for 5 minutes. Once soft and soaked remove the Vermicelli and drain. Retain the water and to it add the dried red chili and dried mushroom/fungi. Allow these to soak for 5 minutes.
- In a pestle and mortar add the garlic cloves, chopped shallots, shrimp paste, salt, sugar and soaked red chilis. Grind into a rough paste. This can be achieved quickly as a fine smooth paste is not needed. Just grind until no shreds of chili skin remain.
- Heat a wok or large frypan. Add the 2 tbsp of cooking oil to the wok and fry the chili paste until aromatic. About 2 minutes. Once your paste has become fragrant and fried through add the meats. In this case the fish cake and chicken meat. Stir fry to 3 minutes. Then add your sliced carrots, and stir fry for a further 2 minutes.
- Sprinkle about 1-2 tsp of water to the wok and add the light and dark soy sauces. Now add the bee hoon and stir well to thoroughly combine all of the ingredients. Add additional water if the dish becomes too dry and begins to stick. Once heated through add the mustard greens and stir fry for a further minute or two.
- Now push all the ingredients in the wok to one side. Add a drop or two of oil and once hot add your lightly beaten eggs. Once the eggs have started to set, stir through the noodles. Leave to cook for a few seconds more.
- Place your noodles into a large serving dish, or individual portions, and finish by garnishing with fine slices of fresh red chili and spring onion. Enjoy!
Equipment
Notes
- Garnish with spring onion and green chili sliced and soaked in rice wine vinegar and / or red chili flakes.
- Many people add a teaspoon of sugar to the dish when the soy sauces are added,. This brings out the sweetness of the caramelizing sauces. Totally up to you! Try both ways! I prefer mine tangy.
Nutrition Facts
- Serving Size: 1g
- Calories: 839kcal
- Fat: 49g
- Saturated Fat: 14g
- Cholesterol: 153mg
- Sodium: 1185mg
- Carbohydrates: 49g
- Fiber: 5g
- Sugar: 11g
- Protein: 24g
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