Monday, September 17, 2007

Mee Hoon with a twist

This bee hoon recipe didnt require any paste of sorts. It was made purely of light soy sauce, tomato sauce and chicken stock. the taste was pretty appealing

Bee Hoon
Chicken stock diluted in 1 cup of water
Onions chopped
Garlic chopped
Prawns deveined and deshelled
Mushrooms chopped
Chillies chopped
Chicken pieces marinated in soy sauce and chilli powder
Bean sprouts
Dried soya cake
Carrots shredded

Light soya sauce
Salt to taste
Chilli sauce
chilli sambal(dried chilli blended with ginger n garlic

1. Rehydrate the dried beehoon according to instructions on the package. Drain and set aside.

2. In a large wok (preferably non-stick), heat the oil and fry the sliced onions and garlic, till they turn golden brown.

3. Add the Prawns and chicken pieces.Fry til almost cooked.Stir constantly so that they brown evenly. Take care not to let them burn.

4. Add mushrooms stir for a minute.

5. Add the sauces, chilli sambal and a little water bring to boil.Add salt to taste

6. Add in the cup of chicken stock. Add the bee hoon, fold in so that they are coated evenly.Let it soak up the gravy

7.When the liquid has evaporated, add the bean sprouts. stir-fry till the bean sprouts are half-cooked.

8. Push beehoon to side, add in eggs and cook til almost set, stir in the bee hoon and ensure its mixed well.Remove from wok.

9. Garnish the fried beehoon and serve.