20 Dec '13, 3pm

旨かった。しかし胃が重い。 / “ieatishootipost blogs Singapore's best food: Yong Kee Seafood Restaurant: Chao Tar Bee Hoon!”

旨かった。しかし胃が重い。 / “ieatishootipost blogs Singapore's best food: Yong Kee Seafood Restaurant: Chao Tar Bee Hoon!”

Actually Bee Hoon is quite nice when it is fried to a crisp don't you think? I remember as a kid my Dad would fry Bee Hoon at home. But it wasn't the first round of Bee Hoon that was the best but the leftover Bee Hoon which has to be refried the next day. That was when we would fry it with Tomato Ketchup and make sure that as many strands of the Bee Hoon get to that crispy brown stage. Bee Hoon has that special quality of being able to absorb flavours much better than noodles. Lately I have been thinking that Fried Hokkien Mee should rightly be called Fried Hokkien Bee Hoon Mee because the Bee Hoon actually plays a very big role in the overall taste of the dish. I am of course referring to the type of Hokkien Mee that uses thin noodles. Most of the hawkers actually put the bee hoon in while it is still dry so that it will absorb the prawn stock, then they fry it till it is...

Full article: http://ieatishootipost.sg/2010/08/yong-kee-seafood-restau...

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