I tried it last night. It was so yummy 😋. First time cooking this dish. As I only cooked for a person, I used 1 canned & didn’t add the dried mushrooms, the oyster sauce & dark soya sauce. I added about 50ml of water. After cooking I thought the sauce is too much & watery but by the time I ate it, it was just nice. Thanks for recipe. 🥰☺️
Love this brand of pig trotters. My mum use to make the same bee hoon for us with it, so it is a real nostalgic dish. The bones were super soft such that you could even eat it as a good source of calcium.
Hi. So far i tried few of your recipes , one of them is the Super Easy Treasure pot.. and it is sooooooo good ( I cooked it 2x already) and i even introduced the recipe (and your channel ) to my friends. I am a Filipino with 25% Chinese blood, my father used to this cook this noodles with canned pig trotters to us.. and i still remember how good it was, unfortunately he can’t cook for us anymore 😩 ( he passed away 5 years ago)but thankful to your channel so i can able to do my version & hopefully it is as good as my late father. Thank you for this recipe ☺️
Hi Mary Ann! Thank you so much for using our recipes :) Also thank you for sharing what your father used to do for you. We're so sorry for your loss. Hope this recipe will help remind you of him. Happy cooking!
Wow! You’re already planning your CNY buffet dishes. Respect! Glad you enjoyed this recipe. So sorry the sound went kaput at the end of the video. Hope you figured out what I added. Towards the end, I added Shaoxing wine.
Yeah I need to plan early because I can't really cook even though I m in my mid 40s (my cooking experience is only 1 yr n 10 months.) I chance upon your channel just 2 weeks ago and I find it quite easy to follow and dishes turn out great. Now I cook your recipes daily and started to enjoy cooking like never before.
Narcissus brand is the best for canned foods though they cost more. Never thought of eating it this way. On my lazy day, I just have it heated up and go with white rice and some kimchi. My occasional sinful indulgence once in a while. Will try your beehoon version soon.
Hi , Thank you for sharing your recipe. May I ask for you to re - create that canned pork trotter recipe please ? I grew up in the Philippines with that canned pork trotter stew and we do add it to the bee hoon or if we want to be extravagant , just warm it up and add it over rice. However , when I moved to the US , I went to various Asian groceries and none of them carries any braised pork trotter like the one you use in your recipe. I am looking for that nostalgic taste and would love a recipe that would taste the same. Thank you very much. Please keep up the good work.
recently found your UA-cam posts, it's great to find a channel like yours with different varieties! looking forward to see more different culture recipes from you 👍
Thank you so much for sharing your dishes. I tried a canned pork trotter beehoon which is lighter in color - almost white. Can you tell me what I should substitute the oyster sauce or black sauce with? Soya sauce? Fish sauce? Thank you so much.
Hihi. You can replace oyster sauce with mushroom sauce and black sauce with dark soy sauce. At the end of the video, suddenly the video went quiet without sound. Roland added 1 capful of Chinese cooking wine. Thanks so much for coming to our channel. Happy cooking!
"black sauce with dark soy sauce" did you mean black sauce with light soy sauce? Looking at you recipe above, you are already using black soy sauce... Thanks for clarifying..
Barry Wong hi Barry. If you want it darker, dark soy sauce is the only way to go. Fish sauce and light soy sauce will be too salty. Please use premium dark soy sauce so that your beehoon won’t be too salty.
Hihi Rockafella. It depends on the brand of your Beehoon. Usually it’s between 20 mins for Hsing Zhu Beehoon to about 1 hour for conventional Beehoon (like chilli brand). Hope this helps.
Brings back so much memories...my family used to make this when we lived in Hong Kong...we are of Hokkien stock...I thought only our family makes it as most in Hong Kong are Cantonese...thanks again!!
+applejuicecanada You're most welcome, Applejuicecanada :-) Yes we eat this dish a lot in Singapore too because we have a big population of Hokkiens migrated from China in the olden days. This dish is sooooo good. Super comfort food! 🤓🤓🤓
Thanks for sharing! I love this sinful dish... heehee. May I know what brand of pig trotter you used? I find that the brand that I used... had more fats than meat. ;P
Hi, I was wondering what type of Shaoxing wine do you use? The cheaper one containing salt that's about S$3 a bottle or the more expensive ones without salt that sells for more than S$10?
Hi Selina. If you scrutinise the bottles closely, you will notice that the salt content of the cheaper bottle to be higher. Usually we go for the more expensive one. Hope this helps. Happy cooking!
Good morning! It depends on how cooked you want your vegetables to be. I would suggest that you add vegetables in after you have stirred in the beehoon. After you stirred in the beehoon, add vegetables and then cover the lid on to let the pot stew for 7-8 mins. Btw, towards the end, there’s some problem with the sound of the video. Roland added 2 caps of Chinese cooking wine which is also known as Shaoxing Huatiao wine.
Hi Richard. Thank you so much for your encouragement! 🙏🙏 do you mean luncheon meat with potatoes? Here’s our recipe ua-cam.com/video/ywT7xz7wPLI/v-deo.html happy cooking!
Hi Don, it depends on the brand and type of beehoon you're using. In general, just soak the beehoon in room temperature water until they soften. If you're using henghua beehoon, no soaking is needed. Hope this helps. Happy cooking!
![Chef Eric Teo: 简朴的美味 猪脚糙米米粉!《名厨私房菜 Chef's Diary》EP04 [A SuperSeed™ TV Original]](http://i.ytimg.com/vi/3J8X1ow-MLY/mqdefault.jpg)
![Chef Eric Teo: 简朴的美味 猪脚糙米米粉!《名厨私房菜 Chef's Diary》EP04 [A SuperSeed™ TV Original]](/img/tr.png)
I tried it last night. It was so yummy 😋. First time cooking this dish. As I only cooked for a person, I used 1 canned & didn’t add the dried mushrooms, the oyster sauce & dark soya sauce. I added about 50ml of water. After cooking I thought the sauce is too much & watery but by the time I ate it, it was just nice. Thanks for recipe. 🥰☺️
Hi Jurianna! Glad to know that you enjoyed this dish as much as we did ❤️❤️
Love this brand of pig trotters. My mum use to make the same bee hoon for us with it, so it is a real nostalgic dish. The bones were super soft such that you could even eat it as a good source of calcium.
Ultimate comfort food 👍🏻👍🏻
Hi. So far i tried few of your recipes , one of them is the Super Easy Treasure pot.. and it is sooooooo good ( I cooked it 2x already) and i even introduced the recipe (and your channel ) to my friends.
I am a Filipino with 25% Chinese blood, my father used to this cook this noodles with canned pig trotters to us.. and i still remember how good it was, unfortunately he can’t cook for us anymore 😩 ( he passed away 5 years ago)but thankful to your channel so i can able to do my version & hopefully it is as good as my late father. Thank you for this recipe ☺️
Hi Mary Ann! Thank you so much for using our recipes :) Also thank you for sharing what your father used to do for you. We're so sorry for your loss. Hope this recipe will help remind you of him. Happy cooking!
This is so easy. Tried and tested on Friday and it was so good. I am shortlisting this recipe for my CNY 2019 buffet.
Wow! You’re already planning your CNY buffet dishes. Respect! Glad you enjoyed this recipe. So sorry the sound went kaput at the end of the video. Hope you figured out what I added. Towards the end, I added Shaoxing wine.
Yeah I need to plan early because I can't really cook even though I m in my mid 40s (my cooking experience is only 1 yr n 10 months.) I chance upon your channel just 2 weeks ago and I find it quite easy to follow and dishes turn out great. Now I cook your recipes daily and started to enjoy cooking like never before.
i usually cooked this at home, my family’s comfort food :) yummy I usually add julliened carrots, cabbage and spring onions.
Nice. All the vegetables add vitamins to this dish. 😋👍🏻👍🏻👍🏻
Narcissus brand is the best for canned foods though they cost more. Never thought of eating it this way. On my lazy day, I just have it heated up and go with white rice and some kimchi. My occasional sinful indulgence once in a while. Will try your beehoon version soon.
that is a really seasoned wok, impressive!
This dish works best with narcissus brand canned pork/trotters. But, my goodness the price is so expensive! Love this video!
Yup dont buy other brands
Yummy, Very nice after adding the shaoxing wine. Thank you.
+zhang chen Glad you liked it, Zhang Chen :)
Hi ,
Thank you for sharing your recipe.
May I ask for you to re - create that canned pork trotter recipe please ? I grew up in the Philippines with that canned pork trotter stew and we do add it to the bee hoon or if we want to be extravagant , just warm it up and add it over rice.
However , when I moved to the US , I went to various Asian groceries and none of them carries any braised pork trotter like the one you use in your recipe. I am looking for that nostalgic taste and would love a recipe that would taste the same.
Thank you very much. Please keep up the good work.
Totally love your channel! Keep it up.
Thank you very much for the encouragement, Diana.
I just cooked this..very nice.thank you for the recipe..👍👍👍👍
I think very delicious minu yummy food nice tutorial
How long to soak the bee Hoon ? Thanks 👍👍👍😊
recently found your UA-cam posts, it's great to find a channel like yours with different varieties! looking forward to see more different culture recipes from you 👍
Hi, thanks for the recipe and I tried, it is delicious! Btw, not sure why, the auto-generated caption is in French 🤔
I miss my grand aunt pork knuckle bee hoon. Salivating right now...
Let us know if this is half as good as hers. Happy cooking! 👍🏻👍🏻
Thank you so much for sharing your dishes. I tried a canned pork trotter beehoon which is lighter in color - almost white. Can you tell me what I should substitute the oyster sauce or black sauce with? Soya sauce? Fish sauce?
Thank you so much.
Hihi. You can replace oyster sauce with mushroom sauce and black sauce with dark soy sauce. At the end of the video, suddenly the video went quiet without sound. Roland added 1 capful of Chinese cooking wine. Thanks so much for coming to our channel. Happy cooking!
"black sauce with dark soy sauce" did you mean black sauce with light soy sauce? Looking at you recipe above, you are already using black soy sauce... Thanks for clarifying..
Barry Wong hi Barry. If you want it darker, dark soy sauce is the only way to go. Fish sauce and light soy sauce will be too salty. Please use premium dark soy sauce so that your beehoon won’t be too salty.
how long to soak the bee hoon in cold water for?
thanks
hi, how long do u soak the bee hoon? also can we substitute with brown rice bee hoon for this recipe? thank you
Hihi. Soak the beehoon in room temperature water for 2.0-30 mins. Yea you can use brown rice bee Hoon for this recipe. Happy cooking!
May I know how long to soak the bee hoon in cold water for?
Hihi Rockafella. It depends on the brand of your Beehoon. Usually it’s between 20 mins for Hsing Zhu Beehoon to about 1 hour for conventional Beehoon (like chilli brand). Hope this helps.
Thank you!
Brings back so much memories...my family used to make this when we lived in Hong Kong...we are of Hokkien stock...I thought only our family makes it as most in Hong Kong are Cantonese...thanks again!!
+applejuicecanada You're most welcome, Applejuicecanada :-) Yes we eat this dish a lot in Singapore too because we have a big population of Hokkiens migrated from China in the olden days. This dish is sooooo good. Super comfort food! 🤓🤓🤓
Wow! It's a simple & fast beehoon. I will go along with my garlic & Chilli sweet sour vinegar. Thanks.
+wanling tay yeah this is seriously sinful it oh so yummy. Drooling for it now.
I had almost forgotten about this way to cook beehoon, since once upon some blue moon😃Well, for this kind sin, I think I can still afford.
Hi, can I check did u use 3 small cans or 3 big cans ?
Hi Lena. 3 big cans. Hope this helps. Happy cooking!
Thank you for the info!
Hello, can I check if the shaoxing wine is needed or optional?
Any gd non alcohol replacement for the shaoxing wine?
Where to buy hsin chu bee hoon? Any brand?
Thanks for sharing! I love this sinful dish... heehee. May I know what brand of pig trotter you used? I find that the brand that I used... had more fats than meat. ;P
Hihi. We love Narcicsus brand (dunno how to spell) haha.
Hi, I was wondering what type of Shaoxing wine do you use? The cheaper one containing salt that's about S$3 a bottle or the more expensive ones without salt that sells for more than S$10?
Hi Selina. If you scrutinise the bottles closely, you will notice that the salt content of the cheaper bottle to be higher. Usually we go for the more expensive one. Hope this helps. Happy cooking!
Hi, If I’m gonna add in the cabbage when should I add in?
Good morning! It depends on how cooked you want your vegetables to be. I would suggest that you add vegetables in after you have stirred in the beehoon. After you stirred in the beehoon, add vegetables and then cover the lid on to let the pot stew for 7-8 mins. Btw, towards the end, there’s some problem with the sound of the video. Roland added 2 caps of Chinese cooking wine which is also known as Shaoxing Huatiao wine.
Can you show us how to fry luncheon meat like they do at economic rice stalls. Keep up the good work 👍
Hi Richard. Thank you so much for your encouragement! 🙏🙏 do you mean luncheon meat with potatoes? Here’s our recipe ua-cam.com/video/ywT7xz7wPLI/v-deo.html happy cooking!
U can put some bean sprout n sliced egg omelette
Can you show me the can of pig trotter
great
May I know how long to soak the beehoon?
Hi Don, it depends on the brand and type of beehoon you're using. In general, just soak the beehoon in room temperature water until they soften. If you're using henghua beehoon, no soaking is needed. Hope this helps. Happy cooking!
Would be nicer if you fried some garlic and shallot before you pour in the pig trotters...
+Jason Koh great idea but this is just the way we liked it. However we will try out your suggestion one day. Thanks much!
Yummy 😋
+Lily Harly Hehe thank you Lily!
可以有华文说明吗，谢谢?
❤
Done
No need to add vegetables?
+Felicia Tay hi Felicia. It's entirely up to you. You can add cabbage or bean sprouts as you wish. For us, we prefer without any.
In my family we add kai Lan. My mum said it's the best vegetable for this dish.
So many recipes...
Ya man. Phew!! 🤪🤪
Whenever I try frying beehoon, it always end up very chuichui like small pieces 😪😪
Maybe you can try frying 新竹米粉 Xinzhu Beehoon. Chilli brand etc breaks easily.
Dun stir too much otherwise the bee Hoon will break
Hi Orbital111 👍🏻👍🏻👍🏻👍🏻👍🏻
Aiyoh...Don't use this thin type of beehoon, use the traditional beehoon (bigger/lager in diameter)
太多肉。
+程咪咪 haha. 我们还觉得不够。太好吃了！