When I had a post on fried tom yam mihun recently, somebody commented that she would prefer the extra fine version of the rice vermicelli so the other day when I thought of frying some more, I went and bought this –
…which is finer than the usual ones that I normally use. There is, of course, the bigger version or what we call hung ngang here which is about the size and looks something like what is called laksa – the type they use in preparing Penang assam laksa.
I soaked that in hot water to soften and this time around, I decided to cook it with canned stewed pork…
In the past, we would us the green-labelled Ma Ling brand but lately, people are very doubtful about their products here, probably imitations as even the labels do not seem to be of not very good quality and the colours look kind of suspicious. I put that in the fridge the night before so that when I opened it in the morning, I could easily remove the layer of fat/oil at the top. I poured the sauce into the softened mihun and tossed thoroughly, prior to the cooking proper.
As for the other ingredients, they are the same as those that I would use for frying my version of the kampung fried rice minus the ikan bilis – sliced shallots and garlic…
…and I had some sliced fresh chili as well and chopped spring onions since we had that in the fridge.
As usual, I fried the shallots and onions in a bit of oil in the wok till golden brown and then I added the pork, mashing the pieces up with the ladle to break them up into smaller strips and chunks. Then I threw in the mihun and the chili and spring onion. After mixing everything together thoroughly, I added some soy sauce and fish gravy (in place of salt) and some msg, according to taste. Finally, I broke two eggs into the wok and kept frying everything together till the eggs were cooked and then, it was ready…
When I shared a photograph of this on Facebook…
my friend, Yan, commented that this was very typically Foochow. Well, I’m not really too sure which dialect this belongs to but my mum often cooked it this way for us while I was growing up…or with canned clams in soya sauce, Amoy Brand no less which, I must say, is just as nice.
Come to think of it, I imagine it would be good also if I had some cangkuk manis in it. Hmmmm…another time perhaps but the next time around, I would probably go back to using the slightly-bigger mihun that I would usually use, not this extra-fine one – between the two, I would very much prefer that.
...STILL CRAZY AFTER ALL THESE YEARS! 
the size is like what we normally have in fried meehoon? the thicker version is normally for soupy dish, no? i would have added some green, or cabbage in my fried meehoon, balanced diet, you know.
Here, we can fry all – small, medium, large…and all nice. This small or fine ones, I had a problem with the tiny strands sticking here, there and everywhere…and they got stuck to the wok too – the medium ones would be easier to handle. They fry the large ones – what they call hung ngang, at the shops but I’ve never done that at home. Will try one of these days.
And I HAD to come read this at 1.42AM! Argh! I should have just gone to bed.. now my tummy’s growling. I love fried mee hoon and this is driving me crazy!
Oh…poor thing! So late already and you still haven’t gone to sleep. What are you up to eh? Wink! Wink! LOL!!!
My family and I love our bee hoon with the stewed pork.i think I have a post of the recipe as well in my blog. As for me, I much prefer the thinner bee hoon than the fat ones and I especially like the way the Malays cook their bee hoon…pedas with not much rencah and extra hancur.Yours look just like that and now my air liur meleleh!!!
I used to buy that at a Malay stall here – plain, no ingredient at all – no meat, no veg…nothing, just the mihum…slightly orange/yellow in colour and it was soooo nice, RM1 I would have a whole lot, enough for the family. I wonder how they cooked it – no longer available unfortunately. What I can get now – not really nice, very oily…and RM1, you get about two spoonfuls. 😦 I think I prefer the medium mihun – easier to handle and has more bite to it as well.
Looks like a Foochow dish with HengHua mi hoon….haha. My mom loved to cook this way too. It’s a long time I have not tried this fried mi hoon. I don’t think I can find this type of mi hoon here. Love your cooking.
You can’t? It’s from China – should be available at the Asian shops. I had no problem getting it in Plymouth…but I could not get mee sua there. Their “longevity noodles” – not the same. I have not had this for a long time too – the meat’s too fat so I’d rather go without it and cook my mihun some other way instead…but it was good. Really enjoyed it after not having had it for a long while.
wow yum yum! just same like the way how my mum make it! =D just urs seems a little dry. =p
Dry? No water may be added to this, just the soy sauce from the canned pork. Maybe your mum uses more oil? I try to cut down on that – just use a little bit and I even removed the excess oil from the sauce in the can. Maybe that was why some of the fine mihun got stuck to the wok. 😦
Oh? Your mum makes it eh? Hmmmm…why can’t you cook it, young man? Tsk! Tsk! LOL!!!
I didn’t realize there are fine and finer versions!
There are…and the big version too!
Oh I bet that was delicious, looks good of course and so colorful! I love the splashes of color that is displayed throughout this dish. I really need to get better at taking pictures of what I prepare. Usually when I remember the food is gone, lol. I cannot tell where my daughter puts the food. She’s all legs, lol.
Do you use your wok often. I have a hand hammered stainless steel wok, but haven’t used it since we purchased a smooth top stove– several years ago.
Yes, I use the wok a lot more than the pan. Because of the curved sides, the food does not spill over that easily…pr at least, I am more accustomed to it. Ya…taking photographs of food can be quite a challenge. Have to be very fast sometimes before everybody digs in…and if you take too long, there will be grumbling all around. LOL!!! 😀
i don’t mind my meehoon thick thin or fine, but I would very much prefer it to be al dante rather than soggy, in long strings rather than broken.. all in all, I just love any kind of fried beehoon, haha!!!
Oh? I thought you’d go for pasta…you into ang moh stuff one, got class. 😉 LOL!!!
There is one nice one at Pan Heong. Ask Claire. She can verify
I dont really like meat in a can. Too much oil and sometimes it’svery hard.
No leh, this one’s not hard…and you hancurkan into strips, so ok…and the oil, you remove before cooking like what I did. Pan Heong in Ipoh kah?
Thanks for sharing this. I think I want to try to masak this bihun over the weekend la…hehehe….
Good luck! Hope you like it. It’s the favourite among many as it was what they grew up eating. 🙂
l used stew pork to cook fried Kwe tiau…taste good too.
Oh? Kway teow, I would fry with prawns and egg and taugeh….something like Penang-style.
Normally the fine version is the “siam” type of mihun… There is one shop in Batu Caves.. they fried the mihun with the canned stew pork like what you did… but I prefer it to be just plain.. dried prawns/fresh prawns/cabbage/kuchai(the one you dont like)..
So.. getting ready to fly over? Happy Gathering and Eating!!
Tomorrow, tomorrow…. Looking forward to seeing everybody. Strange combination, your ingredients. This was nice…and the tom yam one that I fried the other day was also nice, I liked!!! Another way would be with corned beef. Will cook that sometime…but corned beef is so very expensive now. 😦
Bee hoon with corned beef?Wow..that I got to try. Recipe, please!My sister cooked hers with bitter gourd…very shiok too and my mom used to goreng hers with yam.
Wait lah! Wait till I cook. Must go and buy corned beef also – the cheap ones Linkz or Mili RM5 something last time, that day I saw at the supermart RM7 something. Almost pengsan. No need to talk about the NZ, Australian and whatever ones lah – those well over RM10 a can.
wah .. I love the canned pork fried with bihun..
love it…
Aha!!! So it is not just a common dish among the Foochows here – everybody else cooks and eats it like this. 🙂
Thanks for this hassle free receipe. Looks absolutely delicious. Never use canned stewed pork though but will try out soon. For fried mihun I prefer the slightly bigger one whereas for soup I like the fine type.
I could not stand the little tiny bits stuck all over the place – in the bowl, in the basin, in the sink, everywhere… I would just stick to the medium ones from mow on. If you don’t mind the canned stewed pork, you would love it. Just get the small can – RM4 something here. Some people do not like the smell – then they can use the clams in soy sauce instead…but not for people with high uric acid. Gout!
You really love your mee hoon. I do too, wish I was your neighbour so I could curi makan some whenever you cook some. 😉
It’s nice. Just sharing… Maybe there are people who are interested and would like to give it a try. As you can see, my recipes are all very easy ones…ideal for lazy people like me and the best part, they’re cheap and taste good! Cost price – RM10.00 for at least 8-10 plates. Outside, RM4 a plate… You go figure! Hehehehehehe!!!!
Count me in. I am one of the lazy ones. Yea, best part is cheap and taste so goooood. Muahahaha!!!!
That’s my kind of cooking and my kind of food.
Probably the Bee Hoon was too fine and most of them just separated like that (as in they fall apart), i would prefer my noodles to have a springy texture instead but overall the Bee Hoon looks nice ! Fry me some if i happen to be there 😛
Ya, the medium ones would be more chewy. Nicer texture or to me, at least. I only tried this one as somebody said these fine ones would be nicer. 😦 Come, come…anytime!
Those were the days my mum used to use fry bee hoon with can of stewed pork. Taste very good but been more than 15 yrs…pork not my cup of tea. My cooking now comes out halal all the time 😉
No problem. You can substitute it with a can of clams in soy sauce…or prawns or cuttlefish, fishballs…anything at all. To each his own.
Your first time here, I see. Can’t track you down on Facebook and you don’t have a blog. Well, whoever you are, thanks for dropping by. Anyone who cares to come and visit and comment are always warmly welcomed.
S-L-U-R-P-S!!! It look very very good, and love the mee hoon colour. Your version look ok, not very oily, some i try mee hoon with stew pork, very oily eat until very takut.
Ya, must remove the oil from the can and to fry the ingredients, add very little oil – some of the fat will melt during cooking, have to remember that. I guess they do not do all these, so theirs end up being too oily. Me too, very geli to eat if over-oily.
You know, that picture reminds me of how my mom used to cook bihun when i was small, and we had that for breakfast some fine mornings, with hot ground coffee, in the kitchen, with the rest of the family in attendance. She used the exact ingredients, including the fine version of vermicelli (except different brand). Sigh… nostalgia…
Ahhhh!!! Looks like everyone is familiar with this way of frying mihun!!! Those were the days indeed. My mum used to cook it for breakfast on some mornings, other mornings we had fried rice…or bread and half-boiled eggs. There would always be something for us to fill our tummies before we left for school… 🙂
It looks good. My hard once told me that It’s hard to fry a good mihun. It cannot be too wet, and it cannot be too dry. It need to be just nice. Yours look absolutely delicious.
Nice. If not soaked enough, it is hard and can cause indigestion – in my case, i.e. If soaked too long, it gets too soft and soggy and then it’s not nice.
hmmm….is the kopitiam proposal still on? give it a good thought, arthur. include this in the menu alongside with your nasi goreng kampung and spam fried bitter gourd 🙂
Me? Oh no… I’m too old for this. If only I had known I could cook when I was younger. Would be rich by now. 😦
gosh that is my favourite. i always buy that till they claim is no good. especially with fried mee.. it taste so well.
Good with fried mee too? Hmmm…must try it one of these days.
I have not had my breakfast yet. Looking at your delicious platter of mihun does not help. I love love love the extra fine mihun.
You do? I can’t stand the bits sticking all over – like the black hair-like seaweed – fatt choy or what, you call it?