So I was supposed to do my workout today but it was 7.30pm when I realised I hadn’t done it.. of course I had to skip it cos the prep for stir fried beehoon was going to take a while. Idk why I suddenly decided to make this, I guess it’s cos GROCERIES ARRIVED TODAY and I had to use the chye sim that had been sitting around in the fridge. This is not as awesome as the vegetarian beehoon back home but it’ll suffice.

Vegetarian Beehoon (no quantities for this because I really just went with my gut)
beehoon/rice vermicelli for those who don’t know what beehoon is (enough for 3 people)
3 eggs, beaten (+1 if you like more fried egg)
shiitake mushrooms (i used dried ones)
2 carrots
chye sim (as much as you like)
220g minced pork (more if you prefer)
garlic/soy sauce (light + dark)/shaoxing wine (optional)/sesame oil/pepper

1. Soak the beehoon for 30 mins. Marinade the minced pork with some light soy, pepper and sesame oil. Soak the mushrooms. KEEP THE MUSHROOM WATER.

2. Meanwhile, slice the carrots into strips, cut the chye sim, beat the eggs! After mushrooms have softened, cut them into strips as well.

3. Heat some oil on the pan/wok, fry the egg. Then cut it into strips. Set aside.

4. Heat some oil, add garlic and pan fry a little. Add the carrots. Add some mushroom water so the carrots can cook faster. When they look like they are 50-70% done, add the minced pork.

5. When minced pork looks like it’s almost done, add the chye sim and mushrooms. Add the beehoon at the same time. pour in mushroom water (don’t pour all) if beehoon looks too dry. ADD SOY SAUCE (LIGHT + DARK) to beehoon. I generally add more light soy cos it gives it taste, dark soy gives it colour. Add Shaoxing wine if you like, make sure it evaporates! Mix, mix, mix!




A year ago, I sent out this recipe exchange email that Kellie & RJ started:

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which I think is a brilliant idea! Anyway, one of the recipes I got was this vongole one from Melsteph. And finally, after a year, I tried it out with Yu Wen!!! Yu Wen says it was simple and homey and she is currently polishing off all the gravy, which is probably testament to how good it is. Without further ado, I present to you Melsteph’s vongole (with step by step pictures!!)!!

You will need:
500g of clams
pasta for two (not too much because if you have more, there’s less gravy to go around)
garlic (A LOT)
white wine
chicken stock
cornstarch (optional)
parmesan (optional)

1. To prepare the clams, soak them for about an hour in salt water. (We did 1.5h) This is to remove the sand that might be caught in the clams. Also, wash them after that.

2. Pour boiling hot water over the clams and let them stand for 10-15 minutes. Meanwhile, boil your pasta. I like to add a bit of chicken stock to it to give it some jazz. (Yu Wen says, add dashi for umami)

3. While the pasta is boiling, mince garlic & cut the coriander. MULTITASKING FTW.

4. After pasta has finished boiling, drain & set aside. Remove clams from the clam water, KEEP THE CLAM JUICE (V IMPT)

5. Stir fry garlic in olive oil until fragrant. Throw in clams. Cook it till some of them open and are evenly coated with garlic.

6. Add chicken stock (as much as you want) followed by clam juice & wine. Wait till the smell of the alcohol evaporates, which means simmer for a few minutes!!

7. Thicken with cornstarch if it’s too thin for you. (We mixed cornflour with clam juice)

8. Remove from heat. Stir in pasta and some butter. Top with coriander, add parmesan if you want. SERVE IMMEDIATELY. Drink the leftover white wine!!!!