Crispy Johor "Chao-Ta" Bee Hoon (Burnt Rice Vermicelli Pancake)

If you have never tried "Chao-Ta" Bee Hoon before... You're missing out! Charring the surface of Fried Bee Hoon creates an incredibly fragrant and addictive crispiness that elevates the entire dish. You'll be getting seconds before you know it!

Tip: Bypass the time needed to soak regular Bee Hoon by using Instant Bee Hoon! Instant Bee Hoon also comes pre-portioned (you are most welcome hehe). Here is the Bee Hoon I used for this recipe:

Cooking Time: 10 mins | Serves 2 pax

Ingredients

• 100g Instant Brown Rice Vermicelli (2 servings)

• 2 Cloves Garlic, Chopped

• Cooking Oil

• 1 Can of Narcissus Spiced Pork Cubes (142g) *See image below*

(Seasoning)

• 1 Tsp Oyster Sauce

• 3 Tsp Dark Soy Sauce

• 1/4 Tsp White Pepper, Ground

(Garnish) - Optional

• 2 Eggs

• 1/2 Tsp Light Soy Sauce

Directions

1. Combine eggs with light soy sauce in a bowl and mix well. Add to a heated pan with oil and fry till golden brown. Slice into strips and set aside.

2. In a separate bowl, combine the ingredients for the seasoning and stir well. Set aside.

3. Cook instant Bee Hoon in boiling water for 2.5 minutes *UNDERCOOK THEM BY 30 SECS (If you are using a different Instant Bee Hoon, follow the instructions on the packaging for the recommended cooking time)

4. In a heated frying pan, add 1 Tbsp of oil then add in chopped garlic and stir fry till fragrant. Add in the Narcissus Spiced Pork Cubes and press down on them so that the meat is flaky and separated.

5. Add in Bee Hoon and seasoning and continue to stir-fry until each Bee Hoon is evenly coated. Then, transfer Bee Hoon to a plate. (I usually use a pair of Chopsticks to separate and mix the noodles instead of a spatula)

6. Add about 3 - 4 Tbsp of oil to the frying pan and pan fry the Beehoon, using a spatula to press down on it so that it is tightly packed.

7. Let the Bee Hoon crisp up at the bottom for 2 - 3 minutes. (The Bee Hoon is ready when you move your pan and the Bee Hoon is able to move in one piece).

8. Carefully slide the Bee Hoon unto a plate and put another plate on and FLIP. The charred side should now be facing up.

9. Transfer to a plate and top with garnish before serving.
   

ON SOUND AND LISTEN TO THAT CRUNCH. Let's dig in!

Enjoy!

Signing off, Cher