Bee Hoon Goreng Mamak - loved by all ages

The dish that makes anyone go "yum"! frfr

You might have heard of Mee Goreng, but what about Bee Hoon Goreng Mamak? Not to be confused with each other, Bee Hoon Goreng Mamak uses vermicelli, instead of yellow noodles, and ketchup with less chilli. Think Mee Goreng, but sweeter, tangier, and milder in heat. So you can expect this dish to be a crowd pleaser among the youths, or maybe even for all ages! You know what they say, children are the harshest critics as they are not afraid to speak their mind. So getting a 9.9/10 from Rayyan, is a real stamp of approval! But remember, practice makes perfect 😉.

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Bee Hoon Goreng Mamak

400g dried beehoon, soaked in water for 30 mins
4 eggs, beaten
300g boneless chicken thigh, sliced
50g cabbage, sliced
1 large carrot, sliced
3 green chillies, sliced

Seasoning Sauce:
3 tbsp chilli paste (chilli boh)
8 shallots
6 garlic cloves
1/4 cup kecap manis
3 tbsp light soy sauce
1/2 cup tomato ketchup
2 tsp red food colouring
2 tbsp chicken seasoning powder (optional)
1/2 cup oil
Salt, to taste
1/2 cup water

directions

• puree the garlic and shallots in a blender until smooth, using as little water needed.

• heat a wok/pan with 2 tbsp oil. fry the eggs into a scramble and set the eggs aside.

• add in the remaining oil and combine the chilli paste and blended paste. sauté for 5-7 minutes or until the oil starts to separate. combine kecap manis, soy sauce, ketchup, colouring and chicken powder with 1/2 cup of water and stir well.

• bring to high heat and add in the chicken slices. stir fry until chicken is cooked through.

• toss in the hydrated bee hoon mix well. fry until the beehoon is fully hydrated and soft.

• sprinkle in the green chillies, cabbage and carrots and stir fry until softened.

• toss in the scrambled eggs, serve hot and enjoy!