Stewed Pork Beehoon – Delishar

Here’s a quick and easy one pot local favourite! Most Singaporeans are not a stranger to this dish, and will classify it as comfort food. The recipe calls for canned stew pork, and it has to be Narcissus brand, which is available at all major supermarkets by the way. Some family recipe uses the pork legs, some prefer the bone in pork chops, but I like the stewed pork slices. Which is the belly meat, with skin on and layers of fats.

However, I always discard the fatty bits and the skin, using only the lean meat. Partly because I’m trying to redeem myself by making it slightly healthier. The only exception is when I’m cooking for my mum, or for guest whom I know will enjoy the gelatinous fatty layers. My mum will give me a earful on how I’m wasting the ‘best’ part of the whole dish if I she knows I discard her favourite collagen-rich layers away! :p So let’s keep it a secret between you and I, okay?

Stew Pork Beehoon 1

I made this for my family for the first time. If I’m not wrong, I made it on a very busy Sunday. Where I’m between having to pick the kids up from Sunday class, grocery shopping, getting lunch ready for the girls, feed the girls lunch, cleaning up the house, constantly entertaining the girls, and making sure dinner is ready before the husband comes back from softball. The husband will usually be famished when he returns from his softball games. 

When the husband got home, he was ready to eat. Lucky for me, I made extra portions that day because the husband had 2 servings of this dish! My elder daughter, also the picky one of the lot, cleared her plate quickly as well and thanked me for a delicious meal. That evening, the husband give me a kiss after dinner and thanked me for a delicious meal as well. What they didn’t know was that, it was a really simple one pot meal that was done within 30 minutes! 


Oh, on the side note. Catch me on 弹指间的料理 6th April 2016, Wednesday on Channel 8 at 8pm. I will be cooking along side Touch Screen Cuisine’s hosts Ben Yeo and Vivian Lai, together with the hilarious Dennis Chew as he tries to recreate one of my recipe: Steamed Cabbage Wraps. The program will feature celebrities cooking and recreating recipes of 12 cooking bloggers. How will they fare? 12 cooking bloggers bringing you their unique style of cooking, one every week! It is going to be entertaining and you might be able to pick up a few kitchen tricks here and there too! Help spread the word!


Stewed Pork Beehoon


  • 200 g dried beehoon
  • 2 cans Narcissus Stewed Pork Sliced 383G/can
  • 4 shitake mushrooms sliced
  • 1 carrot cut into match sticks or shredded
  • 4 pieces of napa cabbage thinly sliced
  • 2-3 garlic cloves minced
  • 1 shallot sliced
  • 1 tbsp shaoxing wine
  • 1 tbsp fish sauce
  • 1 tbsp soy sauce
  • 3 tbsp dark soy sauce
  • white pepper to taste
  • 3 large eggs lightly beaten
  • 1 tsp soy sauce for eggs
  • white pepper to taste for eggs
  • 1 tbsp cooking oil for eggs
  • 1 tbsp sesame oil
  • 1 tbsp cooking oil
  • Sliced red chilli to garnish
  • Chopped coriander leaves to garnish
  • Season eggs with 1 tsp light soy sauce, and white pepper to taste.

  • Heat 1 tbsp cooking oil in non-stick pan.

  • Add eggs and cook until almost set, flip and cook for another minute.

  • Remove, allow to cool, and slice into 2 inch slices.

  • Soak beehoon in warm water until soft, drain and set aside.

  • Separate stewed pork from it’s gravy.

  • Remove fatty bits (optional).

  • Strain grease and bits from gravy, and set gravy aside.

  • Heat wok with oils on medium high heat.

  • Stir-fry garlic and shallot until shallot softened.

  • Add mushrooms, carrot, and napa cabbage.

  • Then add reserved stewed pork gravy.

  • Stir-fry until vegetables are soft, then add stew pork.

  • Add beehoon, season with fish sauce, light soy sauce, pepper, and dark soy sauce.

  • Stir-fry until liquid is almost completely absorbed.

  • You can add some water if you light your beehoon more wet.

  • Serve garnish with sliced eggs, chilli, and coriander leaves.

Stew Pork Beehoon insta 1

Print Friendly, PDF & Email

Fish Soup Beehoon – Delishar

We are into week 2 of our semi-lock down. I sure hope things will start to look a little brighter from now on. Since the movement control order, I’ve been seeing a lot of people posting more home-cooked meals. It’s nice to see people starting to cook again, and trying to cook for the first time. That’s what we can do right now is to take care of ourselves and our love ones.

I’m also hearing that some are running out of ideas on what to cook. Here’s a healthy 30-minute one-pot recipe to add to your repertoire. A versatile recipe for you to clear leftover bits of vegetables laying in your crisper. The magic of this dish is from the Chef’s cut wild-caught Alaskan Pollock that I got from The Alaska Guys. Cooked frozen, direct from the freezer, saving me time.

The diamond-cut bite-sized boneless pollock pieces are caught wild, cut, and individually frozen in Alaska. It has a similar flavour, texture, and appearance to its well-known cousin, Cod. These flaky white diamond pieces are loaded with nutrients and low in calories. Just what we need to watch out for right now!

There are only 70 calories in every 85 grams, and delivers more than 17 grams of low cholesterol protein. High in omega 3 & 6, minerals, vitamins, and ZERO carbs! Ha, no wonder I’m in love this fish so much!

The Alaska Pollock fishery is the largest sustainable fishery in the US so we can feel good knowing that we are eating a fish that is abundant and so well managed that it will be available for generations to come. Wild Alaskan seafood not only delivers superior flavours and better nutrition, it is also environmentally responsible as well. If you are interested to find out more, click here. Let’s cook, shall we?!

Fish Soup Beehoon

Prep Time 10 days

Cook Time 15 days

Total Time 25 days

  • 250 g Wild Alaskan Pollock Frozen Chef’s cut
  • 50 ml evaporated milk
  • 500 ml water
  • 1.5 tbsp ikan bilis powder
  • 1 tbsp fish sauce
  • 4 slices ginger
  • 100 g napa cabbage 1-inch pieces
  • 100 g cai xin 2-inch pieces
  • 100 g tofu cubed
  • 4 wedges tomato
  • 100 g thick bee hoon


  • Dried seaweed
  • Fried crispy shallots
  • Coriander leaves
  • White pepper optional
  • Bring water to boil over medium high heat.

  • Add ginger, ikan billis stock powder, and fish sauce.

  • Add cabbage and cook for 5 minutes.

  • Add frozen fish and cook for another 5 minutes.

  • Add cai xin, tofu, and tomato to cook for a minute.

  • Stir in thick bee hoon.

  • Garnish and serve.

More Alaskan seafood recipes:

This post is made possible by Alaska Seafood Marketing Institute

Print Friendly, PDF & Email