About the cuisine

Our food is a delicious blend of flavours coming from the Malays,Chinese,India and indigenous communities living in Malaysia

Sunday, June 4, 2017

KAFFIR LIME LEAVES FRIED BEE HOON



KAFFIR LIME LEAVES FRIED BEE HOON

300 gm bee hoon, wash and toss

250 gm chicken meat,siced

1 stalk lemon grass,white part only

7 kaffir leaves,remove the thick centre vein.

½ chicken cube 

1 cup water

Lime juice,to your taste

Salt to your taste

1 bunga kantan,sliced finely

2 tbsp oil

Note: you can add in some prawns if you like.

Pounded coarsely

2 lemon grass,white part only,finely sliced

1 medium big onion,sliced finely

4 garlic

6 bird eye chilies,or to your taste

3 kaffir lime leaves

1.    Heat the oil and add in the pounded paste and fry till oil rise. Add in the chicken and mix well and fry till the chicken turn white.

2.    Add in the lime leaves and lemon grass mix well and add in the water, chicken stock and lime juice mix well and let it boil.

3.    Add in the salt and the bee hoon mix well and fried till the beehon is soft and cooked. Add in water if needed. Add in the sliced kantan flower and mix well. Remove from the heat and serve.









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