D'Open Kitchen

COOKING FOR THE SOUL

Claypot Bee Tai Mak (Sliver Pin Noodles)

Name: Claypot Bee Tai Mak (Sliver Pin Noodles)
Prep time: 10 min
Cook time: 10 min
Ingredients: 400 g Bee Tai Mak; 1 tbsp Dried Shrimps (soaked); 1/2 tbsp Garlic (minced); 50 g Fish Cakes (sliced); 100 g Minced Pork; 1 tbsp Oil (for stir frying); 1 tbsp Dark Soy Sauce; 1 tbsp Light Soy Sauce; 1/2 tbsp Fish Sauce; 1/2 cup Water; 1/8 tsp White Pepper; 5-6 pcs Prawns; 1 stalk Spring Onion (chopped); 1 qty Egg

Recipe by

Trish yee

Bee Tai Mak or aka Lou Shu Fen is a type of noodles made from rice starch. The shape of the noodles resemble the pin needle and this is how the noodle get its name. Some people also calls it Lou Shu Fen which means rat noodles as the shape also resembles the shape of the mouse's tail. Bee Tai Mak cooked in claypot is a commonly seen zi char dish in Malaysia. This is one of my favourite quick meal to cook at home!

Print Recipe Pin Recipe

Prep Time 10

Cook Time 10

Course Main Course

Cuisine Chinese, Singapore

Servings people

Calories 294 kcal

Equipment

Claypot
Pot

Ingredients

400 g Bee Tai Mak
1 tbsp Dried Shrimps soaked
1/2 tbsp Garlic minced
50 g Fish Cakes sliced
100 g Minced Pork
1 tbsp Oil for stir frying
1 tbsp Dark Soy Sauce
1 tbsp Light Soy Sauce
1/2 tbsp Fish Sauce
1/2 cup Water
1/8 tsp White Pepper
5-6 pcs Prawns
1 stalk Spring Onion chopped
1 qty Egg

Instructions

In a pot of boiling water, lightly poach the prawns for 1-2 mins. Remove and soak in prawns in ice bath.
Remove shells and set aside for plating.
Heat oil in the claypot. Add in the soaked dried shrimps and fry for 2-3 mins.
Add minced garlic to fry for a min.
Add in the minced pork and fish cakes for 2-3 mins.
Add in the bee tai mak (sliver pin noodles) and pour in the water.
Simmer for 5 mins.
Add in the dark soya sauce, light soya sauce, fish sauce and pepper to season.
Turn off the heat and sprinkle chopped spring onions to garnish.
Place the prawns over the noodles and cracked a raw egg to serve.

Notes

if you doesn't like pork, you can replace with chicken or other preotein
To replace raw egg, use poached egg/ onsen egg or scrambled egg (the raw egg will be cooked by the residual heat once mix together with the noodles in the claypot)

Nutrition

Calories: 294kcal

Keyword asian, Noodles, stir fry

Tried this recipe?Mention @dopenkitchen or tag #dopenkitchen!

Chilled Mango w/ Sago & Pomelo

June 17, 2020 3:32 am

Hong Kong Styled Fried Rice

August 22, 2023 9:35 pm

Gingerbread Cookie

September 3, 2023

Mini Apple Pies

September 3, 2023

Trish yee

I was a runner up in Singapore's Masterchef Competition Season 2. Cooking has been a passion of mine since I was young. I would always follow my grandma to the wet markets to buy groceries and watch her whip up amazing dishes. Always inspired by my grandma, I look to continue her journey in the culinary world.