兴化米粉

It's the second day of Chinese New Year and breakfast will be another traditional food of the 'Heng Hua'. Last time when i was a child, i dun really know how to appreciate the tradition custom food where we get to eat during festive season.
But now i really look forward to eating them especially during Chinese New Year. Y? Becoz it is once a year affair! Hey, come to think of it, i can also cook on normal day rather than special occasion, provided i can find the ingredients. haha...

Ingredients;
1 packet heng hua bee hoon
5 leaves of beijing cabbage, shred
1 carrot, cut into sticks
5 dried mushroom, soak and shred
1 handful of beansprouts
1 garlic, minced
Salt to taste
Water
Oil for frying

Garnish;
Shredded omelet
Fried tau kee strips
Roasted cashew nuts
Bak Kwa

Method;
-Fry beansprouts in oil for a min, dish up and set aside for later use.
-Fry mushroom till fragrant, dish up and set aside for later use.
-Fry garlic in oil till fragrant, add carrot and fry for a min b4 adding cabbage.

-Add stock until it covers veggie, season with salt.

-Dish up some of the veggie.

-Unpack the packet of dried heng hua bee hoon...

-Add bee hoon in batches into the veggie stock

-Push the soaked bee hoon to side of wok, continue until completing the processing of soaking bee hoon.
-Toss well, return all the veggie into the wok and mix well.
-Note that the bee hoon at this stage isn't too dry nor wet.
-Serve with garnish.

Fried sweet tau kee strips.

Enjoy!