This is what I like to prepare for a simple lunch. All I need is beehoon (dried vermicelli), some meat, vegetables and seasoning. It is a totally fuss free dish, everything goes into the wok, and stir, stir, stir. It's got carbohydrates, protein and vegetables. A well balanced meal, don't you think?
Actually, this plate of fried beehoon is for my partner. I can't eat any noodles or pastas for the time being (self-imposed restriction) because I need to knock off some pounds (many pounds). I don't tolerate carbohydrates very well because they all convert to fat and go to my fat cells. My partner on the other hand can eat a huge plate of rice or a huge bowl of noodles or half a loaf of bread and he still weighs the same. Life is so unfair :(
Between the two of us, we used to eat 8 bowls of rice (they were small bowls) with four dishes at the old Esquire Kitchen. And we used to whack Wat Tan Hor and dim sum on Saturdays for lunch. Before I knew what hit me, I gained 20lbs and he still weighs the same. Life is so unfair :(
I blame it on genetics. The people on my father's side of the family are all super sized. If you know Small Kucing's papa, you will know what I mean. Papa Kucing is my cousin from my father's side of the family. But not all my cousins are big. We do have the skinny ones. During the recent Chinese New Year, the husband of a skinny one remarked into my face "You have put on a lot of weight". Right. And Keong Hee Huat Chye to you too. Life is so unfair :(
Right now, I am trying to get down to a more modest size. I eat very little carbohydrates and I also put in some exercise. How do I exercise? I put on some music and start pounding on the floors early in the morning. degoong! degoong! degoong! That's what it sounds like when a fat auntie is jumping up and down in the wee hours of morning. At 5:00am when most of you are still in dreamland. Life is so unfair :(
Recipe source : Phong Hong
This makes for a generous serving for one person.
- 150g beehoon (soaked weight)
- 100g meat, sliced and seasoned with 1 clove minced garlic, 1 tsp light soya sauce, 1 tsp sesame oil and some pepper
- 120g Chinese Cabbage
- 40g carrots
- a small handful of chives
- 3 cloves garlic, finely minced
Seasoning to add together :
- 1 tbsp vegetarian oyster sauce
- 1 tbsp fish sauce
- 1 tsp dark caramel sauce
- some pepper to taste (optional)
- some water
1. Heat oil in a wok and saute garlic until it is fragrant and lightly browned.
2. Add sliced meat and stir fry until it changed colour. Add a little water and simmer for a short while.
3. Add carrots and Chinese cabbage and stir fry until the cabbage is wilted.
4. Add the beehoon and seasoning and continue to stir fry to mix the ingredients.
5. Add a little bit of water and cover to simmer (stir occasionally) until the beehoon is cooked (check by eating a small bit of the beehoon). Add chives and stir with the beehoon until chives are wilted. Add pepper to taste (if using).
6. Serve it hot immediately or at room temperature.