"Hun Ngan" huge beehoon with razor clams

"Hun Ngan" one of Sarawak famous noodles.. I used to have it during my time at Sarikei especially the one at 2020 kopitiam. Never get bored with it and now I'm missing it so much (T____T)

Anyway I used to cook it here but most of the ingredients are come from Sarawak. This time, I'm using razor clams which i brought all the way from Sarawak. But most of the peoples will cook it with pork or chicken meat, which I'm not really like it. Sometimes I will use clams in soya sauce.

couldn't get it here in KL

My mom used to call it "lan gia" in hokkein mean anak manusia or small baby because of its shape look like human. -_-''

look like "lan gia" or not??

And minced chao zai, a kind of preservative vegetables. Also brought it from Sarawak.

minced chao zai

Huge beehoon, rice vermicelli soaked with lukewarm water until soft and drained. This huge beehoon also brought from Sarawak.

huge beehoon

red onions sliced into thin strips

First heat oils in the wok until hot. Fyi this wok belong to Mama Josephine and I'm still using it till now. Hahahahaha.... ok let's continue..

Stir-fry onions until fragrant

add on chao zai and stir it together

pour the whole can of razor clams

Add hot water and bring to a boil

After boiled, add beehoon and bring a quick boil
* add on some salt, vinegar and red wine*

lastly, dish out into individual bowls

Miss pipo and Susiegal both sarawakian gals
enjoying "chao zhai hun ngan"

bon appetite!!