There was an article about Singaporean bee hoon in the New Straits Times newspaper some time ago, and seeing that I liked most things bee hoon, decided to give the recipe a try.
Boy was I in for a surprise.
Unlike my previous experiences of making dry mee suah and dry black sauce instant noodles (similar to IndoMee), frying bee hoon takes a whole lot more than just "frying".
All went well until it was time to add the bee hoon that Mom helped me soak into the frying pan to be mixed and cooked among the other ingredients. The bee hoon stayed there, rebellious to my trying to separate the strands to get the other stuff mixed around thoroughly.
In the end I had to ditch the wooden flat-head spoon I was using to mix the bee hoon and opted for chopsticks, a pair each in both my hands, and I started to do a method similar to when ppl do "lou sang" during Chinese New Year.
The good part is, it worked!
The bad part is, I had random ingredients flying out of the pan as well(not much, but obvious enough. Left hand coordination sucks).
Verdict: I felt that it wasn't salty enough. But family members said it was okay. I suspect its cause of all the workout I went through preparing the dish that my body must've run low on salt(lost in sweat, remember?).
All in all, now I know how tedious it is to prepare anything bee hoon. Except soup. But this doesn't stop my love for Singaporean bee hoon YUM!