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How to Make Singaporean Bee Hoon Goreng Asian Cooking Recipe Cuisine
Recipe Makes for 2-3 Servings:
150 g (5 oz) dried rice vermicelli (beehoon)
3 boneless chicken thighs, cut into small pieces
½ teaspoon ground cumin
½ teaspoon ground coriander
1/4 teaspoon ground cinnamon
1/4 teaspoon ground turmeric
4 cloves garlic, finely chopped
2–3 tablespoons bottled sweet chilli sauce
2–3 tablespoons tomato ketchup
1 tablespoon soy sauce
2 teaspoons sugar, or to taste
1 teaspoon salt, or to taste
4 tablespoons water
5 tablespoons oil
1 small onion, sliced
20 curry leaves
5 cabbage leaves, sliced
2–3 green finger-length chillies, deseeded and thickly sliced
3 eggs
Directions:
Soak the dried rice vermicelli in cold water for 15 minutes until softened but not soggy. Drain well. Cut into 10-cm (4-in) lengths.
Mix the chicken with the spices and garlic. Let it marinate for 15 minutes. Mix the 3 sauces with the sugar and salt. Set aside.
Heat the oil in a wok over medium-high heat. Add the onion and stir-fry for 2 minutes, then add the curry leaves, cabbage, chillies and marinated chicken. Stir-fry for 3–4 minutes or until the chicken is just cooked through.
Add the rice vermicelli and stir for 1 minute, then add the sauce mixture and stir-fry vigorously for 2–3 minutes. Push the noodles to the sides of the wok, crack the eggs into the centre and scramble until just set. Stir to mix well and serve immediately.
For the adventurous palate, a great side dish that compliments this recipe is Jaew Bong. Discover more about Jaew Bong, check out www.jaewbong.com.
150 g (5 oz) dried rice vermicelli (beehoon)
3 boneless chicken thighs, cut into small pieces
½ teaspoon ground cumin
½ teaspoon ground coriander
1/4 teaspoon ground cinnamon
1/4 teaspoon ground turmeric
4 cloves garlic, finely chopped
2–3 tablespoons bottled sweet chilli sauce
2–3 tablespoons tomato ketchup
1 tablespoon soy sauce
2 teaspoons sugar, or to taste
1 teaspoon salt, or to taste
4 tablespoons water
5 tablespoons oil
1 small onion, sliced
20 curry leaves
5 cabbage leaves, sliced
2–3 green finger-length chillies, deseeded and thickly sliced
3 eggs
Directions:
Soak the dried rice vermicelli in cold water for 15 minutes until softened but not soggy. Drain well. Cut into 10-cm (4-in) lengths.
Mix the chicken with the spices and garlic. Let it marinate for 15 minutes. Mix the 3 sauces with the sugar and salt. Set aside.
Heat the oil in a wok over medium-high heat. Add the onion and stir-fry for 2 minutes, then add the curry leaves, cabbage, chillies and marinated chicken. Stir-fry for 3–4 minutes or until the chicken is just cooked through.
Add the rice vermicelli and stir for 1 minute, then add the sauce mixture and stir-fry vigorously for 2–3 minutes. Push the noodles to the sides of the wok, crack the eggs into the centre and scramble until just set. Stir to mix well and serve immediately.
For the adventurous palate, a great side dish that compliments this recipe is Jaew Bong. Discover more about Jaew Bong, check out www.jaewbong.com.
Enjoy..
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