Shrimp Bee Hoon/ Vermicelli Noodles (Chinese New Year Recipe)

Gong Xi Fa Cai 🙂

Rice vermicelli (known as bihun or bee hoon in Malaysia) stir-fried with veggies, shrimps and a generous glug of oyster sauce, fish sauce and white pepper- in one word, yumm!

Each year during the Chinese New Year, Kuala Lumpur comes alive with every nook and corner of the city lit up, insane discounts at stores, yummy hotpots, gorgeous décor, potluck with friends, the lion dances, fireworks! I could go on and on…

I’m really missing all the buzz thinking of the past many years, so tossed up some mean stir-fried prawn bihun/ bee hoon to remember the good old days🌼

Happy Chinese New Year to all those celebrating! May this year bring peace, good health and happiness for everyone🤍

Ingredients (2 servings):

10-12 medium sized shrimps, cleaned and de-veined

8 oz/ 225 g bihun or rice vermicelli

2 cups veggies of your choice (I used celery, broccoli, long beans, sugar snap peas, carrots)

2 eggs

4 fat garlic cloves chopped

2 fresh red chilies chopped

2 medium shallot chopped

5-6 spring onion greens chopped in 2 inch pieces

Salt to taste

For marination:

1 tsp ground white pepper

1 tbsp Shaoxing wine (Chinese cooking wine)

1/2 tsp sesame oil

For the sauce:

1/2 cup chicken broth/ stock

1 tbsp light soy sauce

1 tbsp fish sauce

11/2 tbsp oyster sauce

1/2 tsp white pepper powder

1/2 tsp brown sugar

Method:

Marinate shrimps with the ground white pepper, Shaoxing wine and sesame oil for 10 minutes. If you don’t have Chinese cooking wine, you could also use mirin or rice wine vinegar.

Soak your vermicelli in hot water (not boiling) for exactly 2-3 minutes, not more. This makes sure that the vermicelli doesn’t get clumpy. Drain and drizzle some oil. Keep aside.

Prepare a sauce by mixing the ingredients listed under sauce- chicken stock, light soy sauce, fish sauce, oyster sauce, white pepper and a hint of brown sugar.

Heat a wok till smoking hot, add oil and fry the marinated prawns. Take them out and keep aside. Now throw in chopped garlic, fresh red chilies and the shallots and fry again over high heat.

Add the veggies of your choice and continue to stir fry over high heat. When they are almost done, push them slightly in the corner of the wok and add 2 eggs. Fry them and then mix everything back together.

Now throw in the vermicelli, spring onion greens and the sauce. Toss well with tongs to ensure each noodle is coated well with the sauce.

Add the prawns and mix again. Adjust the salt. Serve hot immediately 😋

Asian Style Stir-Fried Chicken with Leeks

I didn’t feel like cooking today but I also didn’t want to order in as we strictly limit it to once or twice on weekends.

So I tossed up some quick Asian style stir-fried chicken with leeks and carrots. For vegetarians, you can simply switch the chicken with firm tofu or soybean.

Easy & delicious! Just like we need on weekends 🤍

Ingredients:

350 g bone-in chicken

3-4 large leeks, chopped into 1-inch slices

1 medium carrot, chopped into thin long slices

1/2 cup chicken stock

1 tsp dark soy sauce (low sodium)

1/2 tsp palm sugar (or brown sugar)

1/2 tsp all purpose flour

1 tsp sesame oil

1/2 tsp crushed black pepper

1 tsp each of grated ginger & garlic

1 medium shallot, finely sliced

1 tsp toasted sesame seeds

Salt to taste

Method:

Marinate the chicken with some salt and freshly crushed black pepper. Now clean the leeks thoroughly & chop them into 1” slices. Chop the carrots into thin long slices.

Prepare a sauce by mixing 1/2 cup chicken stock with 1 tsp dark soy sauce (low sodium), 1/2 tsp palm sugar (or brown sugar), 1/2 tsp APF, 1 tsp sesame oil, 1/2 tsp crushed black pepper, 1 tsp each of grated ginger and garlic.

Heat a wok and fry one sliced shallot. Throw in the chicken pieces and sear both sides on high heat. Once they are nicely browned, reduce the heat to medium and add the leeks and the carrot. Cover for 4-5 minutes on low-med heat.

Remove the lid and add the sauce and stir fry on high heat again for 5-6 minutes.

Reduce the heat and let it cook for some more time. Garnish with toasted sesame seeds and serve hot with rice😋

Nasi Goreng ~ From the streets of Indonesia

Nasi = Rice, Goreng = Fried, the dish literally translates to fried rice. Let’s explore the streets of South East Asia and its glorious cuisine this week 🙂

Day old rice tossed with kecap manis (sweet soy sauce), belacan (shrimp paste) and leftover veggies/ meat creates this beautiful umami rich fried rice topped with a fried egg.

One of the most talked about dishes of south east Asia (with several dubious recipes floating online!), the authentic nasi goreng is rather simple- with only stir-fried left over rice and a fried egg, as served in most local eateries across the length & breadth of Indonesia and Malaysia.

But if you want to make it into a complete wholesome meal like I did, just throw in any left over veggie, some protein and you are sorted! But what’s not optional is the kecap manis and fried egg on top😋

Don’t fret if you don’t have kecap manis. Simply reduce dark soy sauce (preferably low sodium) and brown sugar in a pan on low heat until it becomes darker & sticky. Ta-da!
You can add this sweet soy sauce to a host of Asian stir fries😉 Meanwhile you could also check out the Asian aisles of your supermarket or any Asian grocer and get a bottle of this dark and luscious velvety goodness.

Shrimp paste (belacan) gives the dish its umami flavour and elevates its taste to the next level! You can skip it if you don’t have, but do give it a try once. It does smell funky but believe me it really makes a difference in the taste and is actually much subtler in flavour once cooked.

Ingredients (for 2 servings):

200 g boneless chicken cubes

2 portions of cooked rice, a day old (if you don’t have overnight leftover rice, simply cook fresh rice and allow it to cool in refrigerator for at least 3-4 hours, don’t skip this!)

2-3 tbsp kecap manis

2 tsp chopped Thai red chilies

2 tbsp chopped garlic

1 finely chopped medium sized onion or 2-3 shallots

1 large cup veggies of your choice (I used chopped red bell pepper, beans and carrots)

1/2 tsp belacan/ shrimp paste (you can add slightly more or reduce based on your preference)

2 eggs

Salt to taste

White oil for frying

Method:

Marinate the boneless chicken cubes with 1/2 tbsp kecap manis. Keep aside.

Heat a wok; once smoking hot, add oil and throw in the chopped shallots (or onion), garlic and Thai red chilies. Sauté for a while.

Now add the chicken and spread it in the wok to ensure that it sears nicely. Stir fry for a while until the chicken is nicely browned. Next add your veggies and continue to stir fry on high heat. Adjust the salt according to your taste (remember soy sauce has salt, so go easy).

Add a bit of shrimp paste if you have and mix everything together so that the paste is evenly combined with the chicken and veggies.

Now add leftover rice (preferably short-grained) and the remaining kecap manis and stir fry for some more time. the rice and veggies should look glazed and nicely coated with the sauce.

Meanwhile prepare two fried eggs in a wok (no salt needed).

Serve hot with fried egg, cucumber slices and prawn crackers🤍 Makan time now!