Claypot Bee Tai Mak

Claypot Bee Tai Mak (Sliver Pin Noodles)

Recipe by 831c2bbed306d52121e560ed50646ca5?s=30&r=gTrish yee
Bee Tai Mak or aka Lou Shu Fen is a type of noodles made from rice starch. The shape of the noodles resemble the pin needle and this is how the noodle get its name. Some people also calls it Lou Shu Fen which means rat noodles as the shape also resembles the shape of the mouse's tail. Bee Tai Mak cooked in claypot is a commonly seen zi char dish in Malaysia. This is one of my favourite quick meal to cook at home!
Prep Time 10 mins
Cook Time 10 mins
Course Main Course
Cuisine Chinese, Singapore
Servings 2 people
Calories 294 kcal


  • Claypot
  • Pot


  • 400 g Bee Tai Mak
  • 1 tbsp Dried Shrimps soaked
  • 1/2 tbsp Garlic minced
  • 50 g Fish Cakes sliced
  • 100 g Minced Pork
  • 1 tbsp Oil for stir frying
  • 1 tbsp Dark Soy Sauce
  • 1 tbsp Light Soy Sauce
  • 1/2 tbsp Fish Sauce
  • 1/2 cup Water
  • 1/8 tsp White Pepper
  • 5-6 pcs Prawns
  • 1 stalk Spring Onion chopped
  • 1 qty Egg


  • In a pot of boiling water, lightly poach the prawns for 1-2 mins. Remove and soak in prawns in ice bath.
  • Remove shells and set aside for plating.
  • Heat oil in the claypot. Add in the soaked dried shrimps and fry for 2-3 mins.
  • Add minced garlic to fry for a min.
  • Add in the minced pork and fish cakes for 2-3 mins.
  • Add in the bee tai mak (sliver pin noodles) and pour in the water.
  • Simmer for 5 mins.
  • Add in the dark soya sauce, light soya sauce, fish sauce and pepper to season.
  • Turn off the heat and sprinkle chopped spring onions to garnish.
  • Place the prawns over the noodles and cracked a raw egg to serve.


  • if you doesn't like pork, you can replace with chicken or other preotein 
  • To replace raw egg,  use poached egg/ onsen egg or scrambled egg (the raw egg will be cooked by the residual heat once mix together with the noodles in the claypot)  


Calories: 294kcal
Keyword asian, Noodles, stir fry
Tried this recipe?Mention @dopenkitchen or tag #dopenkitchen!

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating

You may also enjoy these Recipes

tofu skin beancurd
Trish yee
Trish yee
Prep Time [preptime] min
Cook Time [cooktime] min
Get The Latest Updates

Subscribe To Our Weekly Newsletter

No spam, notifications only about new recipes and updates.

Over 30,000+ Participants have enjoyed our Cooking Classes in Singapore! Join us at D’Open Kitchen & have fun right away!

Cooking Classes Singapore

eat, dine & drink

Fill in your details and we’ll be in touch

Chat with us!