April 22, 2013

Fried Bee Hoon with Cabbage, Carrot and Fried Shallots

Serve 5 - 6 as part of a meal

1pkt of Chilli Brand bee hoon, soak till slightly soft, drain
1/2 Chinese cabbage, remove core, slice
1 carrot, slice thinly
10 shallots, slice thinly
8 cloves garlic, mince
2.5 cups chicken stock
2 tbsp oyster sauce
1 tsp salt

Frying the shallots

  1. Using low heat, fry shallots with half cup of oil till golden brown
  2. Set aside
  3. Leave its oil in wok

    Cooking the bee noon

    1. Using small fire, fry garlic till fragrant
    2. Add salt
    3. Add cabbage and carrots
    4. Stir fry for a minute using medium heat
    5. Add chicken stock and oyster sauce
    6. Bring to boil
    7. Add bee hoon
    8. Mix well until stock is fully absorbed
    9. Switch to low heat
    10. Using a serving tong, lift up bee hoon to mix well
    11. Garnish with fried shallots and chinese parsley

    Watch video here