Fusion Fried Rice/Bee Hoon

Ingredients:

1. 250gm of brown rice beehoon (soaked to softened)
2. 2 cups of sushi rice (cooked and set aside to cool)
3. 1 small sized cabbage (washed and cut into thin strips)
4. 300gm of minced chicken (seasoned with sea-salt)
5. 1/2 bulb of garlic (sliced into thin slices)
6. Sea-salt
7. Sunflower oil
8. 2 eggs (beaten)
9. Soya sauce (*optional)

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1. Heat a wok and pour the sunflower oil into it once the wok is hot.

2. Add the garlic and stir-fry until slightly browned.

3. Add the minced chicken and fry until 90% cooked.

4. Break the minced chicken into fine pieces.

5. Add the cabbage and continue to stir-fry until chicken is thoroughly cooked and cabbage has softened.

6. Add the cooked rice and softened beehoon.

7. Pour the beaten eggs over the dish and add some sea-salt.
*If you want to season with soya sauce, you can add it at this point.

8. Continue to stir fry (mix everything up) and until the eggs are fully cooked.

9. Scoop up onto serving dish once everything is fully cooked.

10. Serve hot.

Bon appétit!

The Rice Pot Version of Fried Beehoon with Chayote, Minced Chicken & Salted Duck Egg

Ingredients:

1. 500gm of minced chicken (seasoned with sea-salt and sunflower oil)
2. 2 medium sized chayote (skin peeled and sliced into long, thin strips)
3. 1/2 bulb of garlic (sliced into thin slices)
4. Shallots (sliced into thin slices)
5. 500gm beehoon (Soak in a bowl of water to soften. Once beehoon is softened, drain water away and set aside.)
6. 1 salted duck egg
7. Sunflower oil
8. Sea-salt
9. 1/4 cup of filtered water

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1. Pour 2 tablespoons of sunflower oil into the already heated rice pot.

2. Add the garlic and shallots and fry until they turn slightly brown.

3. Add the minced chicken and cook until it is about 85% cooked.

4. Break the minced chicken into tiny pieces and add the chayote.

5. Close the lid for about 10 minutes until chayote is softened.

6. Mix chayote and minced chicken together.

7. Add the softened beehoon and 1/4 cup of filtered water.

8. Add some sea-salt and break the salted duck egg over the beehoon.

9. Mix and fry everything until egg is cooked.

10. Scoop up onto serving plate and serve warm.

Bon appétit!

Notes:

1. Beehoon is also known as vermicelli or vermicelli noodles or rice noodles.

2. Here is the link to my post on how to make home-made salted duck eggs. Click on HOME-MADE SALTED DUCK EGGS.

3. If you want to just have stir fried minced chicken and chayote, here's the link to my post. Click on STIR FRIED CHAYOTE & MINCED CHICKEN.

Low-Salicylate Fried Bee-Hoon (Vermicelli)

*Warning: Prawns are high in histamine! You can replace the prawns with any other meat such as ground chicken, turkey, beef, pork, fish balls, or even have nothing added to it, other than vegetables.

Ingredients:
1. 500g of organic brown rice bee-hoon
2. 7 to 8 shallots
3. 1/2 clove of garlic
4. Siu Pak Choy vegetable (*can be replaced with cabbage or lettuce iceberg which is salicylate-free)
5. Sunflower oil
6. Sea-salt
7. Sugar (*optional)
8. Prawns (season with sea-salt)
9. 1/2 cup of water.

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1. Soak bee-hoon in a tub of water until soften. Remove from water once softened.

2. Slice garlic and shallots into thin slices. Slice vegetable into thin strips.

3. Heat the wok and pour about 3 tablespoons of sunflower oil.

4. Add the garlic and shallots and fry until slightly browned.

5. Add the prawns and fry until almost cooked.

6. Then add the vegetables. Fry until slightly softened.

7. Finally add the bee-hoon and pour about 1/2 cup of water.

8. Mix everything up and fry until the bee-hoon is softened.

9. Season with sea-salt and sugar IF you desire it to be a bit sweet.

10. Serve hot.

Bon Appetit!

Home-Made Dumplings and Popiahs and A Very Simple Christmas Dinner

Merry Christmas everybody!

I made a very simple Christmas dinner for my family. I made fried rice, fried bee-hoon (vermicelli) and some mini dumplings and popiahs.

For the dumplings' and popiahs' fillings, I used the fried beehoon and fried rice.

Fried Rice

Ingredients:
1. 3 cups of Basmathi rice
2. Thinly sliced garlic
3. 3 tablespoons of sunflower oil
4. 200g of large prawns (marinated with brown sugar, salt and pepper) (cut into pieces)
5. 200g of minced chicken (marinated with salt and pepper)
5. 250g of french beans (chopped into small pieces)
6. Sea salt
7. Pepper (optional)
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1. Pour about 3 tablespoons of sunflower oil into a heated wok and add the thinly sliced garlic.
2. Fry the garlic till slightly browned.
3. Add the minced chicken and fry till almost cooked.
4. Then add the prawns and french beans.
5. Fry till thoroughly cooked.
6. Add the cooked Basmathi rice and season with some salt.
7. Fry till fragrant.

Serve hot.

Fried rice

Fried Beehoon

Ingredients:
1. 500g of organic brown rice bee-hoon (soak in a basin of water until soft)
2. 3 big onions (sliced thinly)
3. 1 garlic clove (sliced thinly)
4. 1 carrot (cut into thin strips) (You can change this to a non-salicylate vegetable if you are not able to tolerate carrots)
5. 4 tablespoons of sunflower oil
6. 100g of minced chicken (marinated with salt and pepper)
7. 200g of large prawns (marinated with brown sugar, salt and pepper) (cut into pieces)
8. Sea salt
9. Pepper (optional)
10. 200ml of boiled water

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1. Pour the 4 tablespoons of sunflower oil into a heated wok and add the garlic and onions.
2. Fry them until slightly browned/fragrant.
3. Add the carrots and continue to fry.
4. Add the minced chicken and fry until 3/4 cooked.
5. Add the prawns and continue to fry.
6. Add the beehoon and continue frying. As you stir-fry the beehoon, add the boiled water a bit at a time and continue frying.
7. Season with some sea salt and pepper and continue to fry until soft.
8. Serve while hot.

Fried beehoon

Dumplings & Popiahs

Ingredients:
1. 300g of all-purpose flour
2. 1/2 cup water
3. 1 teaspoon of sea-salt
4. Oil for deep frying

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1. Sieve the flour and sea-salt into a large bowl.
2. Add the water a bit at a time while you stir the flour.
3. Mix until the dough becomes smooth. Add more flour if the dough is too wet and sticky. Add more water if the dough is too crumbly and dry.
4. Make about 10 small balls out of the dough.
5. Roll the balls with the rolling pin and make them as flat and thin as possible without tearing.
6. Add the fillings and seal them.
7. Heat the oil in the wok and drop the dumplings and popiahs in when the oil is boiling hot.
8. Fry till golden brown.
9. Place them on a bowl with paper towels.
10. Serve while hot.

Before frying

1st batch in the boiling oil

Yummy dumplings!

Some of the skins weren't thin enough. They were chewy. The thinner ones were crunchy. Will attempt this dish another time.

Bon appetit!