White Restaurant Inspired: Sembawang White Beehoon 三巴旺白米粉
If you are a Singaporean, you probably would know how White Restaurant Sembawang White Beehoon (rice vermicelli) took Singapore by storm. I cannot remember exactly how it happened but it just did. I guessed a few people ate their beehoon and then started raving about it. The yummy word got spread around and before we know it, almost the whole of Singapore has heard about this yummy white beehoon dish.
Roland & I weren’t believers at first until we took the first mouthful. This dish was so tasty & it reminded us of Fried Hokkien Prawn Noodles (without any yellow noodles). We know you’ll like it too so here you go, here’s our rendition of this yummy dish. Let us know if we got the taste right.
Refer to the ingredient list below and watch our YouTube video to see how we cooked this yummy dish
Hope you can recreate this yummy dish in the comfort of your home. Thanks for dropping by our channel.
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on behalf of Spice N’ Pans
1st step: Dry-fry Beehoon
1 tablespoon sesame oil
1 tablespoon cooking oil
150g beehoon / rice vermicelli- soaked (Xin Zhu beehoon from Taiwan is highly recommended)
2 cloves of garlic
Step 2: putting the ingredients altogether
3 cloves of garlic
1L chicken stock (use 0.5L ready made chicken stock and add 0.5L water to make 1L)
10 prawns (keep shell and head intact)
1 squid – cut
16 pieces of clams
Some vegetables (kailan or choy sum)
1 tablespoon cooking wine
1 tablespoon light soy sauce
A generous dash of white pepper
1.5 teaspoons of salt
0.5 teaspoon of sugar