Thermomix Fried BeeHoon (Rice Noodles/Vermicelli)

Ingredients:

1. 1/2 clove of garlic (peeled)
2. 60gm sunflower oil
3. 100gm taugeh (bean sprouts)
4. 100gm carrot (grated)
5. 500gm minced chicken (seasoned with sea-salt, oil and potato starch)
6. Pepper (optional)
7. 500gm of bee hoon
8. 300gm of hot water
9. Sea-salt
10. TMX chicken powder seasoning

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1. Place carrots into TMX jug. Cover with lid and MC. Set 5seconds/speed 5.

2. Scrape down the grated carrot from sides of TMX jug. Add the garlic and oil.

3. Set 5mins/Varoma/Reverse spoon.

4. Meanwhile soak the beehoon. After the beehoon is softened, drain the water away. Set beehoon aside.

5. Add the minced chicken and set 10 mins/Varoma/Reverse spoon. At about 6 minutes, add the taugeh (beansprouts) through the hole in the lid. Replace the MC on the lid.

6. Next, add the TMX chicken powder seasoning, sea-salt, pepper (optional), beehoon and hot water.

7. Set 5 minutes/Varoma/Reverse spoon.

8. Use the spatula to mix it thoroughly.

9. Pour onto serving dish. Serve hot.

Bon appetit!

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.