Bee Hoon Soto

In­stead of us­ing the usual yel­low noo­dles, CHEF YUS­NITA YU­SOFF of Ma­manda gives this ro­bust Malay dish a twist – with rice ver­mi­celli.

Simply Her (Singapore) - - Home & Food One Dish Wonder -

IN­GRE­DI­ENTS

For the spice mix: 1 knob (3cm) gin­ger 1 tbsp minced galangal 1 red onion, quar­tered 4 cloves gar­lic 1 tbsp ground co­rian­der 1 tbsp white pep­per­corns 2 tbsp wa­ter 2 tbsp oil 3 cloves 1 cin­na­mon stick 3 star anise 2 stalks lemon­grass 5 car­damom pods 1 chicken, quar­tered 1 litre wa­ter 400g rice ver­mi­celli, blanched A hand­ful of bean sprouts, blanched Co­rian­der and fried shal­lots,

to gar­nish

DI­REC­TIONS

1 Blend all the in­gre­di­ents for the spice mix and set aside.

2 In a large stock­pot, heat the oil over medium heat. Add the cloves, cin­na­mon stick, star anise, lemon­grass, and car­damom pods. Stir-fry for 2min un­til fragrant.

3 Add the spice mix and cook un­til the mix­ture is al­most dry.

4 Add the chicken and wa­ter and bring it to the boil. Cover and sim­mer for 45min.

5 Re­move the chicken from the broth and shred the meat.

6 Di­vide the ver­mi­celli into 4 bowls and top with bean sprouts and shred­ded chicken. Pour the hot broth over, gar­nish with co­rian­der and fried shal­lots.

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