Preparation Time : 30 minutes
Cooking Time : 20 minutes
Serving : 6 members
Description
Bee hoon but at home its known as bee goon . bee hoon is a dish of the cultural fusion between Malay and Chinese. bee hoon sauce is a chilli-based sauce and there is a variation that is a chilli – peanut sauce very similar to the one served with satay. The chilli / chilli peanut sauce is spread on top of rice vermicelli.Rice vermicelli are thin noodles made from rice and are a form of rice noodles.They are sometimes referred to as rice noodles or rice sticks. Some thing similar to the rice sevai we cook with but thinner and cooks very fast . As mentioned before this dish was introduced to us by my co – sister Farzana who has a touch of Malaysia in her roots . This recipe might taste very different from the traditional bee hoon but in a good way and apt for Packed lunches . A true treat to all your senses . my fussy veggie gal ANISHA loves it . Every piece of chicken in anishas plate goes straight into my carnivorous boy afzar’s plate . Who is more than happy to have meat and more meat on his plate . This is one dish as a kid when asked if you “need another helping ? ” my gal greedily would nod yes . Her chubby face ( she was bake then ) with the hair band and those fringes of hair on her forehead … Are Still so fresh in my mind . These memories bring a board smile to me :-)) .
Ingredients
Ingredients | Quantity |
|---|---|
| Rice vermicelli | 1 packet |
| Dry Red chillies | 6 to 8 |
| Tomato | 5 |
| Small onion | 8 |
| Boneless Chicken tiny pieces / tiny prawns | 1 cup |
| Sprouts | 1/4 cup |
| Spring onion | 1 chopped |
| Lettuce | 2 leaves shredded |
| Potato | 2 huge chopped into tiny cubes |
| Carrots | 2 big chopped into tiny cubes |
| Cabbage | 1/4 cup shredded |
| Chilli powder | to taste |
| Ginger garlic paste | 1/4 teaspoon each |
| Tomato sauce | 3 tablespoons or more to taste |
| Hot and sweet sauce | 1 tablespoon |
| Eggs | 2 beaten with salt + pepper to taste |
| Salt | to taste |
| Oil | 4 tablespoon |
To prep
- Soak dry red chillies in water for 1/2 an hour and grind to a paste .
- make a cross cut with a knife in the bottom of each tomato . Drop them into hot water ,cover for 2 minutes . Remove and peel the skins and grind to a smooth paste .
- Grind the small onions to a smooth paste .marinate chopped potatoes and chicken cubes / prawns with chilli powder and salt to taste separately and set aside for 15 minutes .
- Fry the potatoes in hot oil to crisp , drain and set aside . In the same hot oil fry the chicken pieces/ prawns to cooked and crisp .
- Drain and set aside . cook the rice vermicelli according to the packet instructions . Drain and set aside .
- Make omllets with the beaten and seasoned eggs . Cool and cut , by rolling the omelet tightly and cutting into thin threads and set aside
How to proceed
- Heat oil in a non – stick kadai ( the same oil used to fry the potatoes and chicken / prawns can be used .) add the onion paste and sauté to brown .
- Top with ginger and garlic paste and sauté to crisp and oil separates . Top with carrots , sprouts , spring onions , cabbage and lettuce .
- Sauté until the carrots are a bit soft . Add red chilli paste , tomato paste and sauté till raw smell vanishes and oil floats on top .
- Add fried potatoes , chicken / prawns , tomato sauce and hot and sweet sauce .
- Mix well . Taste and adjust . Add the boiled rice vermicelli and toss well in low flame making sure the sauce is evenly spread out and mixed well .
- Finally add the egg threads , mix well and serve hot .
Notes
Vegetarians can do the same by avoiding the chicken / prawns and the eggs
