A basic asian meal. The recipe has been adapted for the health conscious.
PREP TIME 10 Min
COOK TIME 20 Min
READY IN 30 Min
SERVINGS & SCALING
Original recipe yield: Serves 2 as a main course
INGREDIENTS
Bee Hoon, 1/2 packet (or 2 servings), soak in water for a short while
6-8 celery stalks, chopped into thin slices
Garlic, 3-4 cloves (finely chopped)
Dried mushrooms, soaked in water for at least an hour, 1 small packet of around 100gm
1 chicken breast, sliced
Fish cake, 1 packet
Chilli powder, to taste
Ikan bilis stock, non-msg version, half cube
Cooking oil
Chilli padi, to taste
Salt, to taste
Soy sauce, to taste
Pepper, to taste
DIRECTIONS
1. Marinate the chicken pieces with salt, soy sauce and pepper, just for a short while (approx 10 mins, though the longer the better). Shallow fry in a pan with some cooking oil. Remove and set aside for use later.
2. Next, heat up the oil on low heat in a wok or pan. Fry the garlic and then add in the celery before the garlic browns. Add the mushrooms and the fish cake. Sprinkle a little bit of water to prevent over-use of oil if necessary. Add some salt and pepper, to taste.
3. Break up the ikan bilis stock and add a little bit of water to make a slight paste. Toss it over the soaked and drained bee hoon (uncooked). Mix well.
4. Once the mushrooms are cooked and the celery is soft enough to your liking (depending on whether you prefer it crunchy, we prefer it slightly overcooked), toss in the bee hoon. Mix well on low heat. If there is not enough water, be careful not to pour but just drizzle / sprinkle a little bit and continue mixing and turning until the bee hoon is cooked to a nice consistency and the water is soaked up.
5. Add chilli paddi if you prefer a spicy dish. Toss in your chicken at the end.
TIPS2. Next, heat up the oil on low heat in a wok or pan. Fry the garlic and then add in the celery before the garlic browns. Add the mushrooms and the fish cake. Sprinkle a little bit of water to prevent over-use of oil if necessary. Add some salt and pepper, to taste.
3. Break up the ikan bilis stock and add a little bit of water to make a slight paste. Toss it over the soaked and drained bee hoon (uncooked). Mix well.
4. Once the mushrooms are cooked and the celery is soft enough to your liking (depending on whether you prefer it crunchy, we prefer it slightly overcooked), toss in the bee hoon. Mix well on low heat. If there is not enough water, be careful not to pour but just drizzle / sprinkle a little bit and continue mixing and turning until the bee hoon is cooked to a nice consistency and the water is soaked up.
5. Add chilli paddi if you prefer a spicy dish. Toss in your chicken at the end.
Note: How long you soak the bee hoon depends on how thick/what brand of bee hoon you buy. We personally like a thicker bee hoon to fry. For soup based dishes, you can use the thinner type. Usually the prep time (10-15 mins) is enough time to soak the bee hoon, however if it is thicker, at the final stage, when you toss in the bee hoon to mix with the ingredients, you may have to keep it on low heat and mix for a longer period of time until it is properly cooked and the bee hoon is not too soggy or dry. Sprinkle water sparingly.
You can use seafood rather than chicken if you prefer.
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