I had not thought of writing up this recipe, since it is quite common sense, I thought. But then, I remember this is my younger daughter’s favourite and I must document it for her in case she ever wants to cook it for herself.
Simple recipe. I do make this when I’ve collected a lot of fish bones. Normally bones and heads of three large fishes. With a tinge of XO, this is a fantastic dish.
250g dried bee hoon
1/4 cup oil
Bones and heads of 3 large fishes
3cm cube ginger
4 cloves of garlic
1 teaspoon bullion powder
1.5 liters of water
1kg fish meat (cut into about 2cmx x 5cm)
Salt and pepper
1/4 cup rice flour
2 Tbsp XO or brandy (I used cordon bleu)
Sliced green onions
Salt and pepper to taste
- Make the stock by first frying the garlic and ginger in oil, until golden brown, in a pressure cooker pot. Then fry the fish bones.
- Add the boiling water and cover. Cook for 1 hour.
- Meanwhile cook the noodles and fish.
- Place half a pot of hot water and a teaspoon of salt over the stove and when it is boiling, add the beehoon. Follow instructions on the package for the length of cooking or until cooked.
- Rinse the noodles when it is cooked with cold water to finish the cooking.
- Divide the noodles into bowls, and add 2 tablespoons (or desired amount) of evaporated milk in each bowl.
- Season the stock according to taste. And pour over noodles. Then top with desired toppings.
- Season fish with salt and pepper and coat with rice flour.
- Fry the fish in 2 cups of cooking oil, until golden.
- Use it as a topping.