Today, hope you’re having an amazing day today. Now, we’re going to make a special dish, mussel bee hoon soup. It is one of my favorites food recipes. For mine, I’m gonna make it a bit unique. This is gonna smell and look tasty.
Mussel Bee Hoon Soup is one of the most well liked of recent trending foods in the world. It is easy, it’s quick, it tastes delicious. It’s appreciated by millions every day. Mussel Bee Hoon Soup is something which I have loved my whole life. They are fine and they look wonderful.
Fish soup bee hoon, also known as fish head bee hoon, is a Singaporean soup-based seafood dish served hot usually with bee hoon. The dish is viewed as a healthy food in Singapore. Fish soup bee hoon or fish head bee hoon is a Singaporean- dish made out of rice noodles called bee hoon in rich fish stock made by boiling fish head and bones with hints of milk served with fried fish fillet slices, vegetables and tomatoes. A dish considered to be one of the dishes Singaporeans cannot live.
To get started with this recipe, we have to first prepare a few ingredients. You can have mussel bee hoon soup using 7 ingredients and 9 steps. Here is how you can achieve it.
The ingredients needed to make Mussel Bee Hoon Soup:
- Take Mussels (1 packet) (has 20+ mussels in the packet)
- Make ready Shallots
- Prepare Garlic
- Prepare White wine
- Prepare Celery
- Make ready Chicken stock
- Make ready Bee Hoon (I use 1/4 packet)
This is another one of the popular Singapore hawker foods that I used to eat pretty often when I lived in Singapore. How to make easy xo fish bee hoon soup. I didn't make the fish stock from scratch, but this quicker version still yields delicious result. Fish Bee Hoon soup is robust, super tasty and slightly tangy and combines well with the slippery soft bee hoon (thin rice noodles).
Instructions to make Mussel Bee Hoon Soup:
- Soak the bee hoon
- Chop garlic, shallots, celery to fine pieces.
- In a stockpot or any pot you fancy, melt butter.
- Put in chopped garlic and shallots and fry till fragrant.
- Next, add in the celery. Fry for a while.
- Add in chicken stock. Let it boil.
- In the mean time, in another pot, I cook the bee Hoon in boiling water. Then remove, drained the bee Hoon. Soak it in cool water.
- When your broth starts to boil, add in the mussels. Add in the white wine. Cover lid to cook till the mussels open up.
- Once mussels are ready, add in the bee Hoon.
I didn't make the fish stock from scratch, but this quicker version still yields delicious result. Fish Bee Hoon soup is robust, super tasty and slightly tangy and combines well with the slippery soft bee hoon (thin rice noodles). One of my favourite Singapore street food is Fish Head Bee Hoon soup. It's nearly impossible to buy meaty fish head in Brisbane but we were able to get some fresh. Fish Bee Hoon Soup is a delicious and comforting dish.
So that’s going to wrap it up for this exceptional food mussel bee hoon soup recipe. Thanks so much for reading. I’m confident that you can make this at home. There’s gonna be more interesting food in home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!
