Monday, October 30, 2017

Fried beehoon recipe

One of the first few dishes I have made growing up and one of the few that I saw myself cooking at least once a month after school hours. Not the fanciest nor tastiest dish I have made but somewhat satisfying to concoct from a 12 year old's perspective.

A packet of beehoon noodles, soaked until softened
A few cloves of garlic, finely minced
1 tbsp dried shrimps
Chicken thigh/ breast fillets, marinated in soy sauce overnight
Chinese cabbage, chopped into bite sized pieces

1. Saute garlic until fragrant before tossing in chicken and dried shrimps, further cooking for another 3-4 minutes.
2. Add 1/2 a cup of chicken broth and incorporate chinese cabbage. Leave to cook until veggies are almost translucent in colour.
3. Toss in noodles and quickly add dark caramel soy sauce, kecap manis and pepper to taste. Gently stir noodles until it is evenly coated in the dark sauce and has an even distribution of chicken and cabbage.
4. Garnish with thinly/ thickly sliced egg omelette.

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