I’m very much a make-do cook. I substitute with reckless abandon, and sometimes it works great. This is what I made today, the first new recipe of 2011.
Malay bee hoon is a noodle dish that’s supposed to be made with rice vermicelli. I didn’t have any rice vermicelli, so I used plain old egg noodles. Still tasty, but I’m not really sure what to call it because bee hoon it ain’t. Here’s what I did:*
2 T oil 1 carrot, cut into matchsticks 1/2 lb fresh shrimp, peeled 1/2 c shrimp stock (made from the shrimp shells, salt, and peppercorns simmered for about 15 minutes) 3 T soy sauce a large handful of bean sprouts a small bok choy, shredded 8 oz noodles, cooked. Fresh cilantro Rempah (spice paste): about 1 t red pepper flakes 4 garlic cloves 1 enormous shallot**
1 oz fresh ginger 1 t ground turmeric
Grind the rempah ingredients to a paste with a mortar and pestle.
Heat the oil in a stir fry pan, then fry the rempah until it becomes fragrant (about 1 minute). Add the carrots and cook 1 minute. Add the prawns, then the stock and soy sauce and cook 1 minute. Add the beansprouts and bok choy, then the noodles. Stir fry until the vegetables are cooked. Garnish with cilantro and serve.
*Bastardized from the excellent Malay bee hoon recipe in this cookbook. My apologies to the authors, whose careful instructions I regularly disregard.
**Seriously, this thing was freakish…it’s supposed to be 4 shallots.