Chicken and Fish Ball Vermecelli Noddle Soup aka Beehon kuah

Hubby got terrible sore throat. My dream of making deep fried tofu stuffed with veggie was gone for a while, so I just drooling when I saw Lia, posting pic of deep fried tofu in Facebook. Instead, I have to think of cooking something mild and gentle to cope with hubby's sore throat. My choice go to vermicelli noodle soup which I think is easy to make and satisfy everyone need. I need something hot soup to combat with chill winter and he needs something that easy to digest. So, here we go to:

Ingredients:

1.5 l chicken stock

2 garlic, finely diced

4 shallot, finely diced

3 tbs rice bran oil

1 tbs light soy sauce

1/2 tsp white ground pepper

2 tsp chicken stock powder (I use LKK brand)

1 tsp sugar

1 pack of fish ball (about 18-20 balls)

250 gr rice vermicelli, soaked in warm water for 5 minutes

2 eggs, lightly beaten, make an omelet and cut into strip 1 cm x 3 cm

4 bunch of bok choy

1 stalk spring onion, finely chopped for garnish

fried shallot

marinating:

150gr thinly sliced chicken breast

1 tsp light soy sauce

1/2 tsp white ground pepper

1 tsp rice wine vinegar

1 tsp corn flour

Direction:

Mix all ingredients in marinating and set aside for 15 minutes.

Heating the pan, pour the oil and sauteed the onion and garlic until aromatic. Drop in the chicken, stir and fried until lightly brown coated with the onion and garlic. Pour in the chicken stock and gently boiled. Put in all the seasoning: chicken powder, soy sauce, pepper, sugar. When it comes to boil, drop in the fish ball, sliced omelet, bok choi and noodle. Spoon into the bowl and garnish with fried shallot and spring onion. The whole cooking process takes about 30 minutes (with the boiled chicken stock ready to use). It serves 4 bowl.

Stir Fry Rice Vermecelli a.k.a Beehon Goreng

We usually just have light, simple and quick lunch. Big and complete meals only served for dinner. Here is one of my favorite express lunch with some basic ingredients that I have in my pantry and fridge to create a such of simple and delicious meal.



Ingredients:
200 gr rice vermicelli, soaked with warm water
1 ea medium size carrot, julienned
2 stalk spring onion, chopped into 2 cm
2 cup shredded cabbage
2 eggs, lightly beaten
1 tbs dried shrimp, soaked with warm water
5-6 tbs Rice bran oil

Marinated:
1/2 part of chicken breast, thinly sliced
1 tsp soy sauce
1/2 tsp ground white pepper
1 pinch of sugar
1 tsp garlic powder

Mixing sauce:
1/2 cup chicken stock
1/2 tsp chicken powder
4 tbs sweet soy sauce
2 tbs soy sauce

Spice paste:
3 cloves garlic
3 shallots
1/2 tsp whole white pepper
1/2 tsp salt

Directions:
Heat the wok with about 2 tbs rice bran oil. Make a scramble egg. Set aside. Add a bit oil, stir fry the chicken just until lightly brown (not over cooked as chicken breast will become hard), set a side. Add another 2-3 tbs oil, cook the spice paste until aromatic, add dried shrimp, carrot, cabbage, spring onion and stir fry for 1 minutes, then add the rice vermicelli, egg and chicken. Pour in the mixing sauce and continue stir fry and fold until well mixed. I used my giant wood chopstick to well combined. Top it with crispy fried shallot.