New visitors

Half of the people in our cell group were absent last night for various reasons. But we were so glad when Wendy invited four young adults. Except for Natalie, three of them were first-time visitors to my home.

Eleven of us had some light snacks after the session ended. Duan and Angeline brought some really nice homemade fruit cakes from Kuching. Roseline baked a beautiful chocolate marble cake. Wendy prepared a dessert dish of glutinous rice balls (red beans stuffing) in pandan syrup. I received a good review on the bee hoon I cooked. So hochiak, they complimented.






















This is the big bee hoon I used:

I prefer this brand Cha Kow (RM2.70, 400 grams) because it doesn't become soggy easily when frying. The quality is excellent.

Here is my simple fried big bee hoon recipe (serves 6 small eaters). Anyone can do it!

Soak bee hoon for 2 hours in water.
Soak shitake mushrooms (5 pcs) for 2 hours in water. Remove stalks. Cut to strips when soften.
5 leaves of Chinese long cabbage. Wash and cut to strips.
Boil 1 chicken breast. Shred cooked meat with fingers.
Fry beaten eggs (2) thinly. Cut to strips.
6 cloves chopped garlic.
4 tablespoon oyster sauce.

Heat cooking oil (4 tablespoons) in wok.
When oil is hot, add in chopped garlic and stir fry until light brown.
Add in the mushrooms and long cabbage and stir fry for 2 minutes.
Add in oyster sauce.
Pour in ½ cup of water. Let the gravy boil.
Add in bee hoon. Stir fry vigorously until bee hoon is completely cooked. (Should be around 5 mins).
Garnish with the egg strips and chicken shreds.

There are no fixed rules on ingredients. Some people use seafood, some like lots of chilli and pepper powder. Some even garnish with some Foochow red wine while stir-frying.

Would you share how you cook your big bee hoon?