Just made this for the very first time today. I’m very impressed! It tasted better than some shops outside. The shallot oil made ALL the difference and it’s very good on its own but I served this with some chicken curry. If you wanna impress someone, please use this recipe. Thank you Ah Pa!
Hi ah pa, I tried ur recipe today and it was awesome. Calculation of sauce, timing, everything was accurate!!my kids ate , thinking I bought it from shop! Thank you so much.
I keep learning to fry beehoon, sometimes successful sometimes broken into small pieces and made me crazy 😡😅😅. For cooking always fallow ah pa ways, simple and everything look easy. For baking i fallow Michael lim .
Hello Ah Pa I have tried the way you cook your Beehoon absolutely full proof every time I have passed this method on to my daughter in the US... so fluffy Not nervous to cook Singapore Noodles anymore I cook this dish like you "A Professional " ha ha ha Thank you Mein Chef 👍👍👏👏🇬🇧🇬🇧
bit longer for me cause i like the bihun softer and fluffier, and yes me too mix all sauces together first Sir so completely mixed 🙆🏻♀️🙆🏻♀️👌👌👍👍🙏🏻🙏🏻🤓🤓
Thanks Ah Pa. I cooked this for a family gathering with 14 pieces of A1 beehoon with adjusted portion of the sauce mixture. Very good!!! Ate it with own cooked curry chicken. Delicious.
It’s nice! But just a recommendation.. it would be good if you add the amount of ingredients in the description box :) it will be more friendly for viewers! ☺️
Hi Actually how homecooks do at home is "agak agak" meaning we just use our common sense to guess...weird every time when i ask my granny for her mee jawa recipe she will give me a vague recipe and i cant replicate at all
@@CookingAhPa thank u! I guessed it and cooked before u replied. Its really delicious and the bee hoon is not dry or mushy like how u said!! Great recipe ah pa!!
Ah pa ah pa ..wanna ask u. My meehoon sticks together after i boiled it for 60seconds n after covering. How come geh? I rinsed the meehoon with cold water before i put in the wok of sauce.
Simple straightforward recipe, I don't agree with the sequence of the cooking but obviously people have tried and liked it. One thing that got me was when you cut the beehoon inside the non-stick pan - you're cutting the coating which can get into your food. But otherwise thanks for sharing.. the shallot oil was the key ingredient 👍🏼 Is 詹姆士 the Taiwan chef you talked about? He also blanches the hardened beehoon before frying them.
U used saoshing wine quite often in your cooking. May i know the purpose of the wine that u used? I can't consume wine...maybe it can be replaced by something else. Tq...
Is that the A1 mini beehoon? Sometimes i only used Malay kicap & oyster sauce. Yummy too. I like the onion oil tip. Thank you for showing this method 😊
@utah chew i doubt there is any sweet soy sauce used here. I guess youre referring to kicap manis right? Nah..only dark soy sauce and light soy sauce is being used here
Ah Pa, Can I ask which brand of wok are you using? I am using one with non sticky coat since April 2018 and realised that the coat is now gone and there seems to be rust on it.
Cooking Ah Pa can you do a video of this steaming technique because i am not very sure how to ensure the mixture is evenly distributed to the beehoon using steaming
Mr Me Is easy, after you cooked the bee hoon you just mix the sauce and bee hoon together without frying. Is like cooking the instant Mi goreng. Hope this helps.
Mr Me you don’t need to steam, but after boiling the beehoon for 1 minute you need to cover for a few minutes like what Ah Pah said to make the beehoon more bouncy then you mix in the sauce like Ah Pah did just without frying. You can mix in the sauce bit by bit to prevent too wet or too salty.
Just made this for the very first time today. I’m very impressed! It tasted better than some shops outside. The shallot oil made ALL the difference and it’s very good on its own but I served this with some chicken curry. If you wanna impress someone, please use this recipe. Thank you Ah Pa!
Glad u like it
Hi ah pa, I tried ur recipe today and it was awesome. Calculation of sauce, timing, everything was accurate!!my kids ate , thinking I bought it from shop! Thank you so much.
Thx for trying
I notice that Ah Pa uses wine in almost all his dishes!!! 🤣
Looks amazingly simple but also look so tasty! Thanks for sharing.
It is simple if you know the timing when to drain the noodles.
Ah Pa, I can smell the aroma of that dish through my screen. So unfair.
Wow, i like the way u described
Thank u for sharing,yum! Same taste as what we are buying at the hawker
Thanks for trying
Usually when I cook beehoon, everything hancur. .after I follow your tips now my beehoon look and taste mush Better
omg, the scissors is definitely killing the non-stick pan... uncle roger will cry...
I tot so too when I heard the scrapping sound
I keep learning to fry beehoon, sometimes successful sometimes broken into small pieces and made me crazy 😡😅😅. For cooking always fallow ah pa ways, simple and everything look easy. For baking i fallow Michael lim .
Use the traditional thicker type of beehoon. Can find in some Chinese shop 🙏
This was a very good recipe. The beehoon had a wonderful texture with this method
Thank u
What's your favourite brand of shaoxing wine to use in cooking ? I'm not sure which one to buy in malaysia
Pagoda, usually in the range of price of around RM24
Hello Ah Pa I have tried the way you cook your Beehoon absolutely full proof every time
I have passed this method on to my daughter in the US... so fluffy
Not nervous to cook Singapore Noodles anymore I cook this dish like you "A Professional " ha ha ha
Thank you Mein Chef 👍👍👏👏🇬🇧🇬🇧
Thanks u :)
Love your cooking channel Ah Pa! What can be substituted for the wine?
Just skip it, no need substitution, onion oil is more important here
Tqvm Ah Pa for yr reply!
Thank you for sharing . I want to try this for my employer .
bit longer for me cause i like the bihun softer and fluffier, and yes me too mix all sauces together first Sir so completely mixed 🙆🏻♀️🙆🏻♀️👌👌👍👍🙏🏻🙏🏻🤓🤓
I wonder if it's ngam to use onion oil in making fried yellow noodle?
Ah Pa kitchen.
Simple and good .
👍👍👍👍👍👍👍👍
I have been doing your method of behoon and works every time, Thank You Ah Pa
Thank u!
Wow Ah Pa... this is the tastiest n simplest fried bee hoon ever... Well done!
Simplicity at its best
Thanks Ah Pa. I cooked this for a family gathering with 14 pieces of A1 beehoon with adjusted portion of the sauce mixture. Very good!!! Ate it with own cooked curry chicken. Delicious.
Wow, not easy to cook that amount of beehoon, u r amazing
It’s nice! But just a recommendation.. it would be good if you add the amount of ingredients in the description box :) it will be more friendly for viewers! ☺️
Hi Actually how homecooks do at home is "agak agak" meaning we just use our common sense to guess...weird every time when i ask my granny for her mee jawa recipe she will give me a vague recipe and i cant replicate at all
Ah Pa. Can recommend an alternative for the wine.
If u cannot take alcohol then just omit it, it’s ok
@@CookingAhPa Thank you for sharing your wisdom. Huat Ah!!!!
Hi cooking ah pa, the dark soy sauce is it the watery kind or the thick one? Its quite difficult to see. Thank you.
Thick one
@@CookingAhPa thank u! I guessed it and cooked before u replied. Its really delicious and the bee hoon is not dry or mushy like how u said!! Great recipe ah pa!!
Ah pa ah pa ..wanna ask u. My meehoon sticks together after i boiled it for 60seconds n after covering. How come geh? I rinsed the meehoon with cold water before i put in the wok of sauce.
I never had this problem, maybe u try to put some oil in the boiling water to blanch ur beehoon
@@CookingAhPa tq ah pa!
@@CookingAhPa or is it I left it in the pot for too long before frying it? I left for about an hour after blanch 😜
Huh? One hour? It shud be only 2-3 minutes
@@CookingAhPa alamak. Thanks ah pa!
Hi Ah Pa. Is this the meehoon dish which we can get in the morning markets?
I just tried this and the bee Hoon tasted good but texture wise is too dry. Please advise. Thanks
Morning breakfast
Yes, yummy beehoon and veggie curry, absolutely mouthwatering, very nice Ah Pa. ❤👌👍
Yaya, absolutely
Aiyah Ah Pa, this
type of Beehoon cannot lah.. too thin and soggy. Use the traditional hand made type (thicker in diameter) ☺️
Ah pa, do u have the recipe to make the soy sauce for noodles? For Any dry noodles
th-cam.com/video/62OwBY7884U/w-d-xo.html
@@CookingAhPa I mean those sauce for wan tan mee, dry Kon Lou kueh Teow.
How many grams of bee hoon is used as shown in the video?
A1 beehoon 3 pieces
If I want to add bean sprouts (豆芽), do I put beehoon first or the bean sprouts?
Beansprout first as the beehoon is ady almost cooked
@@CookingAhPa thank u ah pa...I am going to try your recipe this week. Cheers
Thx for trying
Hi Ah Pa. Looks yummy. Did you use just dark soy sauce or was it Kecap Manis. It looked thick. Thanks in advance x
Just dark soya sauce
Sticked to the wok
Err…so?
Dear Ah Pa, if I dont have wine can I just omit it? Or there is any other alternative?
No need wine to fry beehoon
@@CookingAhPa thanks Ah Pa, I was just concern since i dont have Siaoxing Wine. Haha
@@rgseven6557 ha ha
Simple straightforward recipe, I don't agree with the sequence of the cooking but obviously people have tried and liked it. One thing that got me was when you cut the beehoon inside the non-stick pan - you're cutting the coating which can get into your food. But otherwise thanks for sharing.. the shallot oil was the key ingredient 👍🏼
Is 詹姆士 the Taiwan chef you talked about? He also blanches the hardened beehoon before frying them.
U used saoshing wine quite often in your cooking. May i know the purpose of the wine that u used? I can't consume wine...maybe it can be replaced by something else. Tq...
It’s how chinese use to create umami flavours to the dishes, it also helps to remove gaminess from the meat. If u cannot take alcohol, just omit it.
What name of the last ingridient name with spelling
Good recipe but why has the bee hoon burnt at the bottom of the pan?
Ah pa, what brand meehoon u use..i frm shah alam. Tq
A1
@@CookingAhPa ok tq
Is that the A1 mini beehoon? Sometimes i only used Malay kicap & oyster sauce. Yummy too. I like the onion oil tip. Thank you for showing this method 😊
Yeah, that’s A1
absolutely beautiful and delicious!!
Thank u
@@CookingAhPa gyu
Another quick simple dish, thank you..😁😁
U r welcome
Wow so yummy 😭
Thanks for sharing 👍👍👍🙏❤️🌺😋
U r de bes cook of al;
How come i never see you use a carbon steel wok for your stir fry recipes ?
What exactly goes into the sauce ? I didn’t understand which black sauces were used
Light soya sauce and black soya sauce
Why both types of salty soy sauce so is there no sweet soy ?
@utah chew i doubt there is any sweet soy sauce used here. I guess youre referring to kicap manis right? Nah..only dark soy sauce and light soy sauce is being used here
Ah Pa, Can I ask which brand of wok are you using? I am using one with non sticky coat since April 2018 and realised that the coat is now gone and there seems to be rust on it.
I am using a stainless steel wok from Thermos Malaysia
Simple but yummy!!! 💕
Indeed it is
Simple and nice🥰
Can i add fish sauce for the seasoning?
Of course u can
@@CookingAhPa tq very much.
👍👍👍👍👍👍👍👍👍👍
Can see it stick to the wok
chop stix kung fu hor 🤣
I like your marinate. I will tryit
I don't have that wine you mentioned
you can replace it with chicken stock or omit it completely.
Just omit it
Is there a way to cook this without frying but by steaming it with the sauce mixture instead?
Then it will just becomes another dish.
Cooking Ah Pa can you do a video of this steaming technique because i am not very sure how to ensure the mixture is evenly distributed to the beehoon using steaming
Mr Me Is easy, after you cooked the bee hoon you just mix the sauce and bee hoon together without frying. Is like cooking the instant Mi goreng. Hope this helps.
the phuong la so is it after boiling it one minute like ah pa does here then mix in the sauce is enough? Or need to steam
Mr Me you don’t need to steam, but after boiling the beehoon for 1 minute you need to cover for a few minutes like what Ah Pah said to make the beehoon more bouncy then you mix in the sauce like Ah Pah did just without frying. You can mix in the sauce bit by bit to prevent too wet or too salty.
Ah pa!!!! Im gonna subscribe to ur channel..
Ah Pa how many gram bee hoon did you use in the video ?
I have no idea, it’s 3 pieces of beehoon
Ah Pa, what beehoon brand do you use?
A1
Mantap
Oishii
Indeed it is
炒米粉 好棒棒
Omg.. this is not even fried bihun.. is conlo mihun. Boil bihun ? Cut bihun ? NO CHOPSTICK OR FORK TO FRY? LOL
Should change Ah Pa name to other more suitable name....ah pa sounds like calling u father.
Cooking Tai Kor 😁