Easiest Way to Prepare Mesmerizing Bee hoon soup with dong cai and egg

Bee hoon soup with dong cai and egg. Fish Bee Hoon Soup is a delicious, slightly tangy fish soup with slippery, soft rice noodles (bee hoon). Fried fish soup recipe + egg FLOSS Masak Apa Masak Mystyle Bee Hoon Soup.

Fish Bee Hoon Soup made with DOM Benedictine. What kind of rice noodle to use. Make this comforting Singapore style fish bee hoon soup with an addition of XO liquor if you choose too. You could have Bee hoon soup with dong cai and egg using 8 ingredients and 4 steps. Here is how you create it.

Ingredients of Bee hoon soup with dong cai and egg

1. It's of Main.
2. You need 100 grams of bee hoon (rice vermicelli).
3. You need 1 of egg.
4. Prepare 1 1/2 tbsp of dong cai (preserved Chinese cabbage).
5. You need of Other.
6. Prepare 700 ml of water.
7. Prepare 1 of white pepper powder.
8. Prepare 1 of sesame oil.

For baking/ kueh making: I highly encourage to weigh ingredients with a digital kitchen scale instead of. Fish soup bee hoon or fish head bee hoon is a Singaporean- dish made out of rice noodles called bee hoon in rich fish stock made by boiling fish head and bones with hints of milk served with fried fish fillet slices, vegetables and tomatoes. A dish considered to be one of the dishes Singaporeans cannot live. Bee hoon goreng with kicap manis tempeh - morethanveggies.

Bee hoon soup with dong cai and egg instructions

1. Give dong cai a quick rinse and drain to remove impurities while retaining its flavor..
2. Boil water in a small pot. When water starts boiling, cook bee hoon for not more than 2 minutes..
3. Add dong cai and crack egg into pot. Give a quick stir to the ingredients till soup turns milky..
4. Serve in a big bowl. Add sesame oil and white pepper powder to taste..

Malay food, contrary to popular perception, is easy to veganize I cook fish quite often. Usually steamed, braised or in soup. Steamed fish is very easy to prepare and you need few ingredients. Steamed Scallops with Salted Egg and Normal Eggs 带子蒸鸳鸯蛋 - Anncoo Journal. For bee hoon (rice vermicelli) (used in this recipe), soak in water for half hour until softened and blanch in boiling water for about a minute.