Bee Hoon Soto Ayam aka Malay Chicken Bee Hoon Soup is another signature dish of Rapunzel. This aromatic soup has to be eaten hot and it got a sweet taste of chicken flavor.
Ingredients
- 8 chicken wings (cleaned)
- Soto Paste, Rapunzel prepared at home. (Blend coriander powder, cumin powder, onion, garlic, ginger and pepper. Fried the blended ingredients till fragrant then add water and salt.)
- Bean Sprouts (boiled and drained)
- Bee Hoon (boiled and drained)
- 1 lemongrass
- 2 pandan leaves
- 2 blue gingers
- 3 chili padi
- 2 tbsp sweet soya sauce
- salt and sugar to taste
Method
Boiled Soto Paste with water, lemon grass, blue ginger and pandan leaves in a pot. Put in the chicken when water boiled. Cook over medium heat till the chicken is tender. Add sugar to taste.
Put the cooked Bee Hoon in a plate, top with bean sprouts and pour the soup over the plate. Garnished with fried onion, spring onion, parsley and sprinkled shredded crab stick.
Serve the Bee Hoon with Sambal (made of chili padi, garlic and sweet sauce).
This dish is normally served with Begedil (potato cutlet) but we did not manage to get it this time round so I added the shredded crab stick instead.
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