Bee Tai Bak / 'Mi Tai Mu' (米台目) Chinese Rice Noodle in Spicy Dry Version

Have we not tried before this Bee Tai Bak (米台目) at any hawker centre or coffeeshop selling fishball or minced meat noodle store?

Yes for the soupy version, but presumedly the dry version only at stores selling fried bee hoon or mixed vegetable rice (什菜饭).

So far, I've never seen or tasted the dry & spicy version. This delectable dish is what we desired in most afternoon during our lunch at home.

It's cheap & tastiness guaranteed! For about $3 for 3 persons serving, this is how its prepare.

Recipe (Serves 3)

Ingredients:

• Bee Tai Bak ($1 or per packet)
• Green vegetables (Xiao Bai Cai / 'Bak Choy' 小白菜) ($0.70 per pkt /$1.10 for 2 pkts) / (Or Bean sprouts)
• Fishball ($1 per pack) / (Minced meat or, & Prawn based on personal likings)
• Shrimps (2 tablespoons)
• Chilli Padis (8 strips)

• Salt (To taste)
• Ajinomoto (added on preference)
• Dark Soy Sauce (2 tablespoons)
• Oil / (Pork lard with Oil) (approx. 7-8 tblespns)
• Water (one pot)

Method

1. Pound Chilli Padis and Shrimps together until semi-fine.

2. Wash & Cut Vegetables. Heat a wok of water and boil vegetables for approx. 3 mins (Cook in hot water but not in boiling bubble form). Ladlen up vegetables and place aside. (If using bean sprouts - this step is not required)

3. Heat wok & Oil. When heated, fry the pounded Chillis & Shrimps to fragrance using small medium heat. (approx. 1-2 mins)

4. Add Bee Tai Bak and stir-fry.

6. Place in Fishballs & Vegetables to wok. (Alternatively, prawns or bean sprouts here)

7. Add Dark soy sauce to wok.

8. Lastly, sprinkle salt to taste. Add ajinomoto, if you prefer.

It doesn't matter if this dish should be only serve hot. This spicy dry Bee Tai Bak is definitely simple to prepare, less effort taken and wham....a dish prepared in mins....a something else from the usual maggi mee stuffs. Yes, there should be a tad bit of oiliness in it; as a component of its tasty factor. Try it & like it!

Best regards,