We took our cue from the Indian Muslim kopitiam fave of nasi goreng Pattaya to turn our leftover fried bee hoon into a more substantial one-dish meal. This impressive-looking omelette parcel also makes for a great party dish when you’re pressed for time and ideas.
For the bee hoon:
1½ cups leftover fried beehoon
1 to 2 tbsp sambal belacan
light soy sauce, to taste (add more if frying fresh bee hoon from scratch)
salt, to taste (optional)
For the omelette:
1 tbsp water
¼ tsp salt
1 tbsp cooking oil
For the garnish:
sliced red chillies
fresh coriander leaves
1. Place a non-stick skillet over medium heat. Add bee hoon and sambal belacan to the skillet and stir-fry to mix evenly.
2. When the bee hoon is heated through, taste and add more belacan, soy sauce or salt, if necessary. Remove to a bowl or plate and set aside.
3. To make the omelette, place the eggs, water and salt in a bowl and beat lightly.
4. Heat the oil in a clean non-stick skillet. Pour in the egg mixture and swirl around the pan to form a uniform layer across the base of the pan. Reduce heat to low.
5. Allow the omelette to cook and brown just a little at the bottom, about three to four minutes.
6. When the omelette is done, slide it off the pan onto a serving plate. Place the bee hoon across one half of the omelette and fold the omelette in half, over the bee hoon.
7. Garnish with sliced red chillies and coriander, and serve immediately.