Manna from Mum's Hands - Bee Hoon Hong Kong

My mum's one of those women who never follow recipe books. She'll look at certain type of cooked dishes and get ideas on how to make them or she'll have a taste and she'll know what went into the food. Yeah she's amazing that way!

But it gets frustrating when you try getting recipes from her though, LOL. Ask her how to may something and she'll say, "you add a bit of this and a bit of that..." and my next question would always be, "how much is a bit?". For someone who tend to cook from recipes, it could get frustrating, LOL!

Anyway, I finally sat down and got a few recipes from her and this is a good time as any to share. :) Be forewarned that the method used would sound like how your grandmother or mother tells you, LOL!

BEE HOON HONG KONG

1 packet rice noodles

3 cloves garlic - sliced or pureed in the blender

Salt

Light Soya Sauce

Oyster Sauce

Sweet Soya Sauce (or sugar)

Sesame Oil

Prawn, fish cake, meat (depends on your preference)

Vegetables (can be grated carrots, mustard greens, bean sprouts)

1. Soak the rice noodles (use hot water to soften it at a faster rate) and set it aside.

2. Saute the garlic in a medium-sized pot.

3. Once the fragrance of the cooked garlic is emitted, add water until it fills up 1/4 of the pot.

3. Add salt, light soya sauce, oyster sauce, sweet soya sauce; all to taste.

4. Add a dash of sesame oil.

5. Taste the sauce and see if you need to add anything else.

6. Add the either the prawn, fish cake or meat.

7. Once the mixture comes to a boil, add the noodles.

GREEN CHILI PICKLES

Green chili

Vinegar
Sugar
Salt

1. Cut up a few pieces of green chili (depends on how much you want).

2. Place them into a small bowl.

3. Add vinegar until they are about half submerged in it.

4. Add a dash of sugar and a dash of salt.

5. Stir the mixture well.

You don't have to eat it with the green chili pickles but it tastes so much better.