Chef Eric Teo’s Stir Fry Rendang Bee Tai Mak

Chef Eric Teo’s Stir Fry Rendang Bee Tai Mak


February 17, 2016


Join Chef Eric Teo as he shares in this short tutorial how to prepare healthy Stir Fry Rendang Bee Tai Mak 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: 15 MIN
  • 5 MIN

    10 MIN

    15 MIN

  • 3 - 4 Servings


1 packet Kang Kang Fresh Bee Tai Mak

200 g Cooked Chicken (diced)

1 whole Pan-fried Potato (diced)

2 whole Large Tomato (diced)

1 tsp Garlic (chopped)

1 tsp Ginger (chopped)

2 tbsp Rendang Paste

120 ml Chicken Stock

2 tbsp Coconut Milk

1no Red Onion (sliced)

2 no Green Chili (sliced)

1 tbsp Canola Oil


Cashew Nut (crushed)

Cucumber (deseeded & sliced)


Heat up frying pan with Canola Oil and fry the Red Onion, Garlic and Ginger till fragrant.

Add Rendang Paste and continue to fry for 2 mins over low heat.

Add Chicken Stock and bring to a boil.

Add in Green Chili and Potato.

Add in Bee Tai Mak and cook for another 2 minutes then add in Coconut Milk.

Add in Tomatoes.

Garnish with Cashew Nuts and Cucumber to serve.

Cooking Tip:

Switch Coconut Milk with Condensed Milk for a healthier choice.


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