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rice cooking oil Snake head cabbage ginger spring onion tomatoes leaves chicken stock salt sugar ground white pepper Chinese cooking wine sesame oil milk
Viewed: 50 - Published at: 2 years agoIngredients
- 2 1/8 cups rice Fresh thick, vermecilli, Bee Hoon
- cooking oil for deep frying
- 7 ounces fish Snake head, chopped into pieces
- 7 ounces pickled mustard cabbage Harm Choy, cut into strips
- 5 pieces ginger
- 2 spring onion cut into short lengths
- 2 tomatoes cut into wedges
- 3 leaves
- 3 3/8 cups chicken stock
- 1/2 teaspoon salt
- 1/2 teaspoon sugar
- 1 plum Salted, I omitted this.
- ground white pepper Dash
- Chinese cooking wine Dash
- sesame oil Dash
- 3 tablespoons evaporated milk
Method
- Bring a pot of water to the boil and blanch Bee Hoon until soft. Drain and set aside and divided into large serving bowls.
- Heat oil for deep-frying over high heat. Season fish with a little salt. Deep fry until golden brown. Drain and set aside.
- Heat 1 tbsp oil in a wok and add ingredients for stock,except milk.Bring it to the boil, then add fish, pickled mustard cabbage, ginger, spring onions , tomatoes and milk.
- Allow stock to return to the boil, then ladle into bowl over noodles. Garnish with lettuce and serve immediately with red chillies.
