Recipe: Famous Fried Heng Hwa Bee Hoon from Putien
Fried Heng Hwa Bee Hoon is Putien Restaurant’s signature dish. Unlike other cooking styles of bee hoon where it is usually wet with sauce, Putien’s Fried Heng Hwa Bee Hoon flavour comes from the milky stock of pork bones and chicken cooked for hours at high heat. With generous amounts of seafood and vegetables, the Bee Hoon is springy and delicious, making it a hit with regulars who enjoy the light flavours of Heng Hwa cuisine.
Here’s the recipe for the fried Heng Hwa bee hoon from Executive Chef Billy Li of Putien Restaurant for you to recreate this famous dish at home.
75g dried heng hwa bee hoon (1 pc – available at Putien restaurant)
Shredded Chinese cabbage (23g)
Cabbage (small bunch) (20g)
Red onion, sliced (10g)
Diced Pork (16g)
2 prawns, shelled
Celery stem (6g)
5 dried Putian clams (may be substituted with dried scallops)
Dried Chinese mushrooms (4g)
Deep-fried tofu puffs (5g)
Dried scallops (5g)
Mini Shrimps (3g)
2 tsp fried peanuts
Fried Putien seaweed, broken into smaller pieces
300ml stock made from pork and chicken bones
Shallot oil (5g)
Shallot oil bits (3g)
Oil, for frying
- Heat up some oil in a wok and stir-fry diced pork till golden brown and fragrant. Add in red onion slices, followed by shrimp and shredded Chinese cabbage, cook till soft. Add in dried scallop.
- In a wok, bring the stock to a boil, add in mush- room, deep-fried tofu puff and clams. Cook till the clams pop open, add in scallion oil bits, followed by dried heng hwa bee hoon.
- Allow the bee hoon to absorb the stock before tossing the bee hoon and cook for another 15 seconds, cover with lid.
- Add cabbage, celery and prawns. Drizzle over the scallion oil.
- Loosen and spread out the bee hoon in the wok, off the fire but leave the bee hoon in the wok for another 10 seconds, cover with lid.
- Sprinkle over with fried peanuts and seaweed and serve immediately.
Also, check out Putien’s new Summer Bliss menu here.
About Executive Chef Billy Li
Graduated from culinary school in 1989 and having worked at many Putian cuisine establishments across the mainland, Chef Billy Li has been awarded a string of accolades from prestigious Fujian provincial culinary competition.
Chef Li continues to impress with every creation when he joins Putien Restaurant in 2006. During his 8-year tenure at Putien, he has worked his way up from kitchen assistant to head chef, master chef, district head chef and eventually to the Executive chef position he now helmed in the Singapore kitchen.
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