Last week, Candy made some ba zhang with some other wives,
and gave some to both me and amelia.
Thank you, Candy!
While eating the delicious ba zhang, i asked how they manage to find such fat, chewy pork
to wrap inside.
She told me that they actually stew/braised pork belly the night before and then use it as the filling.
It kept me thinking for a little while,
and when i went back home, i asked hubby if i can use the same method to fry bee hoon.
I seldom fry beehoon because firstly, i cannot find the canned pork my mother used, over here.
Secondly, i prefer beehoon that is slightly brown (I DONT KNOW WHY! LOL!)
And i cannot hit that effect, omg also dunno why la. the color always super uneven.
In short, i have no skill, so best not to attempt and get disappointed,
plus my kid and hubby have to eat them all up LOL~!!
This week i decide to be slightly adventurous.
Cooked extra large portion of braised pork belly on tuesday, then kept the remaining to fry beehoon
I used french beans because my mum always use french beans HAHAHA
After it is slightly soft, i throw in the pork and "tok" the meat into smaller pieces
(okay i fail being a recipe writer)
After throwing in the soften beehoon, I pour the "zap" of the braised pork in,
making my beehoon BROWN.
I LOVE BROWN BEEHOON HAHAHAHA!
So this is my final product, hubby keep saying it rock,
and i decide to believe him. LOL
Shall attempt this more often YAY!
No canned pork also can make good fried beehoon.