Malaysian Cuisine - Rice & Noodle
Tomyam Fried Bee Hoon
March 10, 2019
| Recipe by Bake with Paws
A one plate meal is always easier to cook for a lazy Saturday afternoon. I wanted to clear our fridge and we had a little Tomyam paste left over and just enough to fry-up this Tomyam Bee Hoon.
If you have any questions regarding this recipe or any other post, please leave me a comment in the “LEAVE A COMMENT” link and I will reply you as soon as possible. Do tag me on Instagram @Bakewithpaws if you attempt on this recipe.
Tomyam Fried Bee Hoon (Tomyam Fried Rice Vermicelli) Recipe
Yields: 3 servings
INGREDIENTS:
200g bee hoon/rice vermicelli (soaked in water for 20 – 30 minutes and drained)
100g bean sprouts (washed and drained)
200g chinese cabbage (washed, cut and drained)
1 big onion, sliced lengthwise
5 kaffir lime leaves
2 lemongrass, smashed and cut into 2 inch long
9 medium size prawn (de-shell)
2 cloves of garlic (finely chopped)
2 tbsp cooking oil
3 - 4 tbsp homemade tomyam paste (please click here for recipe)
Seasonings (Combine all in a small bowl):
1 tbsp light soy sauce
2 tbsp fish sauce
1/2 tsp salt or to taste
1/4 tsp brown sugar
2 tbsp water
Garnishing:
3 stalks coriander, cut into 1 inch long
2 stalk spring onion, cut into 1 inch long
METHOD:
- Heat oil in a wok, add in garlic, tomyam paste, kaffir lime leaves and lemongrass. Saute till fragrant.
- Next add the onion, then prawn. When the prawn turn white add in cabbage. Stir for short while and add in bean sprouts. Add in half of the seasoning mixture.
- Toss in the vermicelli (Bee Hoon) and add in more seasoning and some water, stir fry well. If bee hoon too dry, add in more water.
- Taste and adjust accordingly.
- Fry until the bee hoon have soaked up all the liquids, and is of a dry consistency. This usually takes few minutes.
- Throw in the coriander and spring onion and left some for garnishing, stir to mix well and dish out.
- Garnish with coriander and spring onion, and serve.
Labels:
Malaysian Cuisine - Rice & Noodle,
Comments
Post a Comment