Chefs flown in from China to prepare Hin Hua traditional dish
We are bringing in a different taste rooted in our culture. I found something interesting. The Hin Hua community in Sibu, though having left their original village for more than a century, has passed on the traditional dish to the new generation. Li Wenbo, master cook from Putian
Its special characteristic is, it is made purely of rice and dried in the sun - not machine- dried.”
He said because it is made of rice, Hin Hua bee hoon is “white as snow and fi ne as silk threads”.
So popular is the dish now that it has become a common feature during Chinese New Year and other grand occasions, he added. To ensure locals get a taste of the original bee hoon, the chefs brought with t hemhome - made instant rice noodles from China. Preparing the snow-white bee hoon involves simple steps, said the master chef. “Dip it in hot stock added with ingredients and toss it so that it will mix well. Never fry it. I find the locals stir- fry it. This will make the bee hoon brittle and spoil its look.” What makes the dish special is its rich and aromatic stock of chicken which is stewed for six hours without monosodium glutamate, he pointed out. Li uses more than 10 ingredients for the stock including Chinese cabbage, bok choy, red onions, dried shrimps, meat, Chinese mushrooms, scallops, prawns, dried tofu and celery. The dried shrimps and red onions are g r ou nd e d while the rest cut into bitesized pieces wh i c h a r e added to the stock, after which it is then poured into a wok. After that, the dried bee hoon is soaked in the stock before serving. Hin Hua bee hoon is springy, soft and delicious, making it a hit with regulars who enjoy the light f lavours of this traditional cuisine handed down from the Northern Song Dynasty. Hin Hua bee hoon is selling like hot cakes at the Chinese cultural street of the festival.