Hey everyone, hope you’re having an amazing day today. Today, I’m gonna show you how to make a special dish, bee hoon soup with dong cai and egg. It is one of my favorites. This time, I’m gonna make it a bit unique. This is gonna smell and look delicious.
Ingredients: Bee Hoon Chicken stock/broth (I made mine by mixing chicken stock powder and water together) Meat(Marinated with soy sauce, sesame oil, pepper. Because this dish is one of my favourite noodle dishes when I want something soupy. Since, I cannot always go to Kuala Lumpur for this, I decided to cook it myself.
Bee hoon soup with dong cai and egg is one of the most well liked of recent viral meals on earth. It’s simple, it is quick, it tastes yummy. It is enjoyed by millions every day. Bee hoon soup with dong cai and egg is something that I’ve loved my whole life. They’re nice and they look wonderful.
To get started with this recipe, we have to first prepare a few components. You can cook bee hoon soup with dong cai and egg using 8 ingredients and 4 steps. Here is how you can achieve that.
The ingredients needed to make Bee hoon soup with dong cai and egg:
- Take Main
- Make ready 100 grams bee hoon (rice vermicelli)
- Take 1 egg
- Prepare 1 1/2 tbsp dong cai (preserved Chinese cabbage)
- Take Other
- Take 700 ml water
- Get 1 white pepper powder
- Prepare 1 sesame oil
For baking/ kueh making: I highly encourage to weigh ingredients with a digital kitchen scale instead of. Here is how to make Bee Hoon Soup. Kikkoman Cookbook mainly introduces Japanese dishes using Kikkoman Soy Sauce. Easily search for various recipes for fried, stewed and other foods.
Steps to make Bee hoon soup with dong cai and egg:
- Give dong cai a quick rinse and drain to remove impurities while retaining its flavor.
- Boil water in a small pot. When water starts boiling, cook bee hoon for not more than 2 minutes.
- Add dong cai and crack egg into pot. Give a quick stir to the ingredients till soup turns milky.
- Serve in a big bowl. Add sesame oil and white pepper powder to taste.
You can find something for parties at home, treating guests, and everyday meals. For bee hoon (rice vermicelli) (used in this recipe), soak in water for half hour until softened and blanch in boiling water for about a minute. Divide cooked noodles to serving bowls and ladle cooked fish balls and soup stock over. Want to make healthier and better informed choices Hence, those who need to watch their sodium intake should eat this dish very occasionally. Bee hoon goreng with kicap manis tempeh - morethanveggies.
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