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Agnes Chung's MALAYSIAN FRIED BEE HOON (Rice Vermicelli)
As demonstrated at the 33rd annual adidas Vancouver International Marathon. . .
by Agnes Chung
(serves four)
Ingredients:
1 package of 300 g brown (or regular) rice vermicelli
2 cloves of garlic -- diced
3 shallots - diced
1 medium onions -- sliced
6 shiitake mushrooms -- soaked & cleaned
3 red fresh chillies (alternatively, use jalapenos or dried chillies)
3 stalks spring onions -- chopped
150 g of bean sprouts
Peanut oil (for healthier cooking, use olive oil)
2 tbsp curry powder
¼ cup of coconut milk (for healthier cooking, use nut or soy milk)
300 g of diced chicken meat (alternatively, use prawns)
2 eggs -- lightly beaten
Salt, tamari sauce (or soy sauce), a dash of Chinese cooking wine (or white wine) to taste
150 g of Chinese Yu Choy (also known as Chinese mustard green) (optional)
2 carrots (optional)
1 red bell pepper (optional)
Method:
Add a pinch of salt to the hot boiling water and soak vermicelli for 5 minutes, then rinse in cold water. Drain well.
Remove stems from the mushrooms, seeds from the chilies and slice them thinly.
Dice the garlic and shallots, slice the onions
De-seed and slice the bell pepper and julienne the carrots finely.
Wash the Yu Choy and bean sprout. Cut the Yu Choy to about 2 inches in length.
Lightly beat the eggs, and make two omelettes. Shred them thinly and put aside.
Heat 3 Tbsp oil and brown half of the amount of garlic, shallots and chillies. Add the diced chicken meat, mushrooms and carrots.
Stir-fry until cooked, and add curry powder, coconut milk and salt to taste.
Add in the Yu Choy, and bell pepper. Continue to stir-fry until all vegetables are cooked. Put them aside on a plate.
Heat up 5 Tbsp oil, fry the remaining sliced garlic, shallots, chillies, and sliced onions till brown. Add the vermicelli, season lightly with soy sauce, dash of cooking wine, and stir thoroughly, then add the bean sprouts and stir-fry for about 1 minute.
Lower the heat, and add the chicken with the rest of the cooked ingredients. Mix evenly.
Garnish with shredded omelettes and chopped spring onions.
Difficulty level: Easy.
See evalu8.org's other Secret Recipes We Have Conned From Chefs...
© worldwide 2005, Agnes Chung / evalu8.org
Recipe published on evalu8.org courtesy of Agnes Chung
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