How To make Chinese Spaghetti (Frud Bee Hoon)
1 pk Rice sticks
1/4 lb Lean pork tenderloin
1 ts Ginger
1 ts Garlic
3 tb Sesame oil
1/2 ts Sugar
4 tb Soy sauce
1 ea Small head cabbage
2 ea Carrots
2 ea Eggs
4 tb Oyster sauce
2 ea Cloves of garlic, chopped
Cut pork into small strips and marinade with ginger, garlic, 2tb sesame oil, sugar and 2 tb soy sauce for 30 minutes. Cut cabbage and carrots into strips. Fry eggs in wok. Break up in small pieces and set aside. Soak rice sticks in hot water for 3-5 minutes, until springily; drain; rinse with cold water and drain. Stir fry vegetables for 1-2 minutes. Add 2 tb oyster sauce and 1 tb of soy sauce. Vegetables should be crunchy. Set aside. Stir fry pork and set aside. Stir fry garlic and add rice sticks. Add 1 tb sesame oil, 2tb oyster sauce and 1tb soy sauce, to taste. Mix in pork, eggs and vegetables to rice sticks.
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Ming Fa - Fishball + Satay Bee Hoon
and here I am enjoying the lovely Ming Fa Satay Beehoon at Simpang Bedok with a bowl of bouncy Fish Balls. Situated just directly opposite the Giant Supermarket this coffee shop serves all kind of local fare. I especially like their underrated Satay Beehoon which is with fresh cockles, shrimps, sliced lean pork, morning glory and cured cuttlefish with rich peanut gravy.
Ming Fa Fishball / Bedok Shopping Complex
328 Bedok Road, 469499
Two Bowls of Satay Beehoon SGD$9/-
One Bowl of Fish Ball SGD$4/-
Music by YOUTUBE - On Hold by Silent Partner
PAKAI PURDAH, AZZA ELITE TRY MAKAN. NOR KHIRIAH TUNJUK CARA MUDAH
PAKAI PURDAH, AZZA ELITE TRY MAKAN. NOR KHIRIAH TUNJUK CARA MUDAH
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LIVE - How to Cook Ginger & Shallot Yee Meen Noodles
In this LIVE broadcast, Jackie M shares her quick and easy recipe of Ginger and Shallot Yee Meen Noodles.
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***Ginger and Shallot Yee Meen Noodles Recipe***
INGREDIENTS:
1 cake of yee meen (or substitute with any type of noodles)
8 garlic cloves, peeled and crushed
1 ½ – 2 inches ginger, cut into chunks
3 shallots, cut into 2-inch lengths
1 Tbsp oyster sauce
1-1.5L water or stock
1 tsp chicken powder
½ tsp pepper
½ tsp sugar
1 tsp tapioca starch or cornstarch + 2 Tbsp water
2 Tbsp oil
METHOD:
1) Heat up oil in wok or frying pan, add garlic and ginger and fry until aromatic (2 minutes).
2) Add oyster sauce and fry a further 10 seconds. Add water or stock.
3) Add noodles, shallots, chicken powder, pepper and sugar. Cover and simmer until noodles are soft, adding more water if necessary.
4) Add tapioca starch+water mixture, stir to combine until sauce is evenly thickened.
5) Remove from heat and serve.
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JACKIE M
Southeast Asian Street Food Specialist
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HOW TO COOK GINGER & SHALLOT YEE MEEN NOODLES
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Yee Mee Goreng | How To Stir Fry Yee Mee Noodles | Yee Mee Goreng Kicap | SoySauce Stir Fry Noodles
Singapore-Style Curry Fried Rice Noodles | Asian Bites
The Dumpling Sisters are back in the Scoff Kitchen for their series of Asian Bites and this week they are showing you how to make Singapore style curry fried rice noodles.
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INGREDIENTS:
100 g Rice Vermicelli Noodles
150 g Prawns
1 tsp Cornflour
1/2 Red Pepper
1/2 Medium Onion
1 Clove Garlic
2 Eggs
White Pepper
1 tbsp Medium Curry Powder
1 Handful Bean Sprouts
1 tbsp Soy Sauce
1 tsp Salt
2 Spring Onions
Vegetable Oil for Frying
STEP 1: COOK NOODLES
Place the noodles in a large bowl and add enough cold water to cover completely. Allow the noodles to soak for around 30 minutes, loosening the noodle cake halfway through. Leave the noodles in the water until they are ready to be cooked.
STEP 2: COPY PRAWNS
Heat 1 tsp vegetable oil in a wok over a medium heat. Stir the cornflour into the prawns and add them to the wok. Stir-fry for a few minutes until the prawns are pink and firm. Remove from the heat and set aside.
STEP 3: VEGETABLES
With the wok still on medium heat, add 1 tsp vegetable oil followed by the onions and garlic. Stir-fry for 1 minute then add the red pepper and stir fry for a further minute. Remove and set aside with the prawns.
STEP 4: EGGS
Heat ½ tbsp oil in a large frying pan. Pour the egg in and allow it to cook in a sheet, like an omelette. Just before the egg has set completely on the top side, slip it out onto a chopping board (it will keep cooking when you return it to the noodles later). Slice the egg into long ribbons and set aside.
STEP 5: MIX CURRY POWDER
Thoroughly mix the curry powder with 1 tbsp water and set aside.
STEP 6: MIX INGREDIENTS AND OIL
Fill a cup with cold water and place it by the stovetop. Heat ½ tbsp oil in the wok over a medium heat. Fish the noodles out from the water and pop them straight into the wok. Drizzle the curry powder mixture onto the noodles then use two spatulas to help you toss the noodles for 1 minute, distributing the bright yellow curry throughout. If you find that the noodles start to clump together, simply sprinkle water from your cup onto the noodles while you toss.
STEP 7: ADD BEAN SPROUTS
Add the raw bean sprouts and stir fry for 1 minute, then add the cooked prawns, veg, egg ribbons, soy sauce and salt.
STEP 8: STIR FRY
Stir-fry constantly for 3-4 minutes to heat everything though and distribute the seasonings, again sprinkling cold water on top if the noodles need loosening.
STEP 9: FINISH AND SERVE
Turn off the heat and gently toss through the spring onions before serving.
Uncle Roger Review GORDON RAMSAY Fried Rice
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Uncle Roger review this much requested video - Gordon Ramsay making Indonesian style fried rice. Will Uncle Roger put my leg down from chair?
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