My mom used to buy this and serve it as breakfast. Over time, we no longer eat this. Actually I also don't know why.
Thus today, instead of breakfast, I served it as lunch for my kids. Showing them my culinary world when I was young.
I guess it was not the bee hoon that they were interested in but rather the luncheon meat and sunny side egg.
Talking about frying bee hoon, I used to have so much trouble getting the taste right. Either it is bland or it will end up too salty. All these changed when I pre prepared a bowl of water/stock, seasoned with oyster sauce, pepper, light soya sauce and dark soya sauce. From this bowl, I was able to gauge the taste of my bee hoon. So far, this method never fail.
I used to love crispy ikan bilis until I saw how the cook prepared them and I swore off it. They don't wash the sun dried ikan bilis. They just add everything into hot oil and fry. Yucks!
What I do now is, rinsed the ikan bilis (partly to get rid of some salt and dirt), zap it in the microwave for 2 mins (1 min interval). Let it cool and then deep fried it. In fact, I didn't even deep fry, I just used a good splash of oil, enough to semi cover the ikan bilis. These turned out so crispy and with a hint of garlicy taste.
What you need:
1 pkt of bee hoon
1 tbsp oyster sauce
1 tbsp soya sauce
1/2 tbsp dark soya
1/2 tsp salt
1 tsp sesame oil
1 cup of water (adjust accordingly)
Soak bee hoon with water until soft.
Mix all the sauces with water.
Heat oil and sauteed minced garlic until fragrant.
Add in bee hoon and mix.
Add in seasoned water and mixed well with bee hoon. If not enough, add in more water (depending on how soft you want your bee hoon to be).
Cook bee hoon until soft or until water is all soaked up. Taste to test, if not salty enough add in more soya sauce or salt.
Serve with fried luncheon meat, fried egg and chicken wings.