Pig Trotter Beehoon is one of the traditional Chinese New Year food in Singapore that you wouldn't want to miss when visiting relative house during Chinese New Year.
In celebrating Chinese New Year with my family all in one place is a wonderful gift due to our hectic lifestyle and family commitments in Singapore.
Our mother hatches elaborate meal plans and her fridge is stuffed with foods for Chinese New Years dishes.
Pig trotter beehoon is one of the Chinese New Year dishes that you wouldn't want to miss.
Before people became aware and afraid of cholesterol, rice vermicelli fried with supremely oily canned pork was a pleasure and never a guilty one.
My mother would make it whenever she felt like it and our family member loved tucking into the noodles glistening with pork fat.
You may want to spice up the dish with different toppings such as green vegetables like green cabbage, carrots, scallions and, for a good measure, sliced red chillies because I love the mild heat they impart.
The favourings are simple. Lots of chopped garlic, a little oyster sauce, white pepper and the distinctive, unforgettable taste of canned pork.
You may try to make the Pig Trotter Beehoon at home.
The Ingredients
One 397g can of pork leg with mushrooms
One 397g can of stewed pork400g beehoon (rice vermicelli)
6 to 8 cloves garlic
1 small head green cabbage about 500g
3 small carrots , about 300g in total
4 to 5 large red chillies
100g scallions
2 teaspoon oyster sauce
120g cooked chestnuts
White pepper to taste
Salt or light soya sauce to taste
Fried shallots for garnish( optional)
Sambal belacan for serving(optional)
The Method
1. The night before cooking the dish, place the cans of pig trotter and stewed pork in the fridge.
2. The next day, place the beehoon in a large mixing bowl and cover with room-temperature tap water. Make sure the noodles are submerged and let soak for 30 minutes while you prepare the rest of the ingredients.
3. Peel the garlic and chop finely.
4. Remove the outer leaves of the cabbage , cut the head of cabbage in half. Cut out and discard the root. Cut into strips about 0.5cm wide. Peel the carrots, slice crosswise on the diagonal. Stack the slices and cut into thin strips.
5. Slice the chillies thinly crosswise on the diagonal. Cut off and discard the roots of the scallions. Cut the scallions crosswise into 4 to 5 cm long pieces.
6. Remove the cans of pork from the refrigerator. open them and , using a teaspoon, scoop out the white, solidified fat(above) that has risen to the top . Drain the beehoon.
7. Place a wok or large frying pan over medium high heat. Add the cooking oil. When it is hot, add the carrots and stir-fry about one minute. Add the garlic and stir-fry about 30 seconds or until fragrant, but not burnt. Add the cabbage, stir well to mix with the carrots and garlic.Add the oyster sauce and stir-fry until the cabbage is completely witted.
8. Scoop the pork into the wok with a spoon .let cook until the jelllied stock melts. Add the chestnuts and stir well. Add white pepper to taste.
9. When the mixture comes to a boil, add the drained beehoon to the wok and mix well with the other ingredients using a pair of cooking chopsticks or tongs. Cook until the beehoon has soaked up the liquid. If the noodles seem dry, add a little water or chicken stock. Have a taste and add salt or light soya sauce if needed.
10. Add the sliced chillies and scallions, mix well and cook another tow to three minutes.Transfer into a large serving bowl or claypot. Sprinkle fried shallots(if using)over the noodles. Serve immediately with belacan( if using). ( The Sunday Times, dated 14th Feb 2016)
Serves six to eight person.
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