Dive into the tantalizing world of Kiam Hu Bee Hoon, a beloved Chinese dish that promises to transport your taste buds straight to the bustling streets of Asia! With its delicate rice vermicelli, aromatic salted fish, and a hint of spice, this dish is not just a meal—it's an experience. Perfect for a cozy dinner or impressing guests, Kiam Hu Bee Hoon is quick to prepare yet bursting with flavor. Are you ready to unlock the secrets of this delightful recipe? Let’s get cooking!
Prep Time: 15 mins
Cook Time: 20 mins
Total Time: 35 mins
Cuisine: Chinese
Serves: 3 servings
Ingredients
- Rice vermicelli
- Salted fish, diced
- Garlic, minced
- Chili, sliced
- Vegetable oil
- Water
- Green onions, chopped
- Dark soy sauce
Instructions
- Begin by gathering all your ingredients: rice vermicelli, salted fish, garlic, chili, vegetable oil, water, green onions, and dark soy sauce. This will ensure a smooth cooking process.
- Soak the rice vermicelli in warm water for about 10 minutes or until it becomes soft. Drain and set aside.
- While the vermicelli is soaking, prepare the salted fish. Dice the salted fish into small pieces, ensuring they are bite-sized for easy eating.
- In a large skillet or wok, heat 2 tablespoons of vegetable oil over medium heat. Once the oil is hot, add the minced garlic and sauté for about 30 seconds until fragrant, being careful not to burn it.
- Add the diced salted fish to the skillet. Stir-fry for about 3-4 minutes until the fish is golden brown and releases its aroma. This step enhances the flavor of the dish.
- Next, add the sliced chili to the skillet. Adjust the amount according to your spice preference. Stir-fry for another 1-2 minutes.
- Pour in about 1 cup of water into the skillet. Bring the mixture to a gentle simmer. This will create a flavorful broth for the vermicelli.
- Add the softened rice vermicelli to the skillet. Toss gently to combine with the fish and broth, ensuring the noodles are well-coated.
- Drizzle 2 tablespoons of dark soy sauce over the vermicelli. Stir well to evenly distribute the sauce, giving the noodles a rich color and flavor.
- Continue to cook the mixture for about 5-7 minutes, stirring occasionally. If the noodles seem dry, add a bit more water to maintain a moist texture.
- Once the vermicelli is cooked through and has absorbed the flavors, remove the skillet from heat. Taste and adjust seasoning if necessary, adding more soy sauce or salt if desired.
- Finally, sprinkle the chopped green onions on top of the dish before serving. This adds a fresh flavor and a pop of color.
- Serve the Kiam Hu Bee Hoon hot, garnished with additional green onions or chili slices if desired. Enjoy your delicious homemade dish!
Tips
- Soaking the Vermicelli: Make sure to soak the rice vermicelli in warm water for the right amount of time—about 10 minutes—so they become perfectly soft. This step is crucial for achieving the ideal texture!
- Balancing Flavors: Adjust the amount of chili according to your spice preference. If you like it mild, reduce the chili slices; if you crave heat, feel free to add more!
- Enhancing Aroma: When sautéing the garlic, keep a close eye on it to prevent burning. A perfectly sautéed garlic will elevate the dish's aroma and flavor.
- Creating a Broth: The water you add creates a flavorful broth, so don’t rush this step. Allow the mixture to simmer gently before adding the vermicelli to maximize flavor absorption.
- Final Touches: Don’t skip the fresh green onions on top! They add a burst of color and freshness that beautifully complements the rich flavors of the dish.
- Serving Suggestions: Serve Kiam Hu Bee Hoon hot, and consider garnishing with extra chili slices or a drizzle of soy sauce for an added kick!
Nutrition Facts
Calories: kcal
Carbohydrates: g
Protein: g
Fat: g
Saturated Fat: g
Cholesterol: mg
