Seafood white bee hoon: a lighter home recipe with a clear finish · SG

What changes—and what stays

From a restaurant serving with unmeasured oil and sides often reaches 600–800 kcal to 420 calories

Seafood white bee hoon: Braise the soaked bee hoon with prawns, squid, cabbage, garlic, soy sauce, and white pepper in fish stock until the noodles absorb the liquid. 200ml fish stock; 2g white pepper. Seafood white bee hoon: cabbage, shredded · garlic, minced · fish stock · soy sauce · white pepper. The bee hoon is soft and moist, the seafood is tender, and the dish is flavourful with a slight sauciness.

Ingredients for 2

Measure first; timing is part of how this recipe uses less fat.

• 150gbee hoon, soaked
• 100gprawns, peeled
• 80gsquid, sliced
• 80gcabbage, shredded
• 10ggarlic, minced
• 200mlfish stock
• 10mlsoy sauce
• 2gwhite pepper

Method

Each step includes heat, a visible cue, and a recovery.

1

Step 1 · follow the visible cue

Prepare the measured ingredients

Seafood white bee hoon — bee hoon, soaked · prawns, peeled. Prepare bee hoon, soaked, prawns, peeled, and squid, sliced in the listed amounts. Keep wet components separate and cut pieces for their different cooking times.

Look for: Seafood white bee hoon — bee hoon, soaked · prawns, peeled · squid, sliced. bee hoon, soaked, prawns, peeled, and squid, sliced are evenly prepared and accurately measured, with no unintended water left in the preparation bowl.

2

Step 2 · follow the visible cue

Build the defining flavour

Seafood white bee hoon — squid, sliced · cabbage, shredded. Add cabbage, shredded, garlic, minced, and fish stock in an order that softens strong aromatics without scorching the delicate seasonings.

Look for: Seafood white bee hoon — cabbage, shredded · garlic, minced · fish stock. cabbage, shredded, garlic, minced, and fish stock smell rounded and remain recognisable, with no black specks, raw spice smell, or separated oil.

3

Step 3 · follow the visible cue

Cook with controlled heat

Seafood white bee hoon — garlic, minced · fish stock. For the main cooking stage, Braise the soaked bee hoon with prawns, squid, cabbage, garlic, soy sauce, and white pepper in fish stock until the noodles absorb the liquid.. Control both heat and surface moisture rather than correcting later with extra oil or sauce.

Look for: Seafood white bee hoon — Braise the soaked bee hoon with prawns, squid, cabbage, garlic, soy sauce, and white pepper in fish stock until the noodles absorb the liquid.. The bee hoon is soft and moist, the seafood is tender, and the dish is flavourful with a slight sauciness.. Check the thickest or coolest part rather than judging only the browned surface.

4

Step 4 · follow the visible cue

Finish and verify the texture

Seafood white bee hoon — soy sauce · white pepper. Add soy sauce and white pepper at the point where their aroma remains clear. Rest briefly and divide Seafood white bee hoon into two equal portions.

Look for: Seafood white bee hoon — The bee hoon is soft and moist, the seafood is tender, and the dish is flavourful with a slight sauciness.. Seafood white bee hoon holds its intended shape and colour, with no unwanted water, fat, or loose coating around the serving plate.

Calories at the same serving size

The estimate uses the listed ingredients divided into 2 servings. Brand labels, trimming, and the amount left in the pan can change the result.

Frequently asked questions