Chef Eric Teo’s Braised Bee Tai Mak with Char Siew

Braised Bee Tai Mak with Char Siew

Chef Eric Teo’s Braised Bee Tai Mak with Char Siew

  

February 17, 2016

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Join Chef Eric Teo as he shares in this short tutorial how to prepare healthy Braised Bee Tai Mak with Char Siew using Kang Kang fresh noodles - with no preservatives added and no refrigeration needed!

Stir fried, soup-based, and even cold dishes – do check out other recipes by Chef Eric Teo! All dishes are made using Kang Kang fresh noodles. Conveniently available at your preferred supermarkets island-wide!

  • Prep: 5 MIN
  • Total Time: 25 MIN
  • 5 MIN

    20 MIN

    25 MIN

  • 3 - 4 Servings

Ingredients

1 packet Kang Kang Fresh Bee Tai Mak

1 tbsp Canola Oil

2 whole Tomatoes (rough cut)

1 tsp Garlic (chopped)

2 whole Egg (beaten)

1litre Chicken Stock

100 g Roasted Char Siew (sliced)

100 g Cabbage (washed & peeled)

1 stalk Coriander

½ tsp Sugar

1 tsp Light Soy Sauce

Garnish

Fried Shallots

Garlic

Garlic Oil

Directions

Heat up wok with Canola Oil and fry Garlic for 30 seconds.

Add Cabbage and fry for 30 seconds and add in Chicken Stock.

Bring to boil and season with Light Soy Sauce and Sugar.

Add in tomatoes.

Simmer for 10 minutes and pour the beaten Egg into the soup.

Turn off heat and set aside.

Place Bee Tai Mak into a large bowl.

Pour soup with ingredients into the bowl and add in sliced Char Siew and Coriander.

Garnish with Fried Shallots, Garlic and Garlic Oil to serve

Cooking Tip:

For softer noodle texture, blanch the Bee Tai Mak for 30 seconds

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