Chef Eric Teo’s Stir Fry Rendang Bee Tai Mak

Stir Fry Rendang Bee Tai Mak

Chef Eric Teo’s Stir Fry Rendang Bee Tai Mak

  

February 17, 2016

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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

Ingredients

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

Garnish

Cashew Nut (crushed)

Cucumber (deseeded & sliced)

Directions

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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