Ingredients:
Cooking oil, garlic, sugar, dried anchovies, dried shrimps, concentrated chicken stock, shallot, chicken seasoning powder, flavour enhancer (E621), acidity regulator (E325), salt, preservative (E211)
Serves 5
Prepare:
400g dried bihun (soften by soaking in water)
400ml water to boil chicken
2 eggs
2 pieces of firm tofu
100g chicken meat
Instruction:
1. Soak dried bihun in water to soften. Drain and set aside.
2. Warm up oil and fry beaten eggs to make omelette pancake. Cut into strips and set aside.
3. Fry tofu until golden brown. Cut to strips and set aside.
4. Use 400ml water to cook chicken meat. Slice chicken meat to strips and set aside. Keep the water used to cook chicken for frying bihun later.
5. Heat up wok with oil. Stir fry bihun with one packet of Masfood Mee Siam paste. Add water from cooking chicken a little at a time while stir-frying. Add in other prepared ingredients. Stir-fry to mix them together. Serve with a squeeze of lime juice.
Cooking oil, garlic, sugar, dried anchovies, dried shrimps, concentrated chicken stock, shallot, chicken seasoning powder, flavour enhancer (E621), acidity regulator (E325), salt, preservative (E211)
Serves 5
Prepare:
400g dried bihun (soften by soaking in water)
400ml water to boil chicken
2 eggs
2 pieces of firm tofu
100g chicken meat
Instruction:
1. Soak dried bihun in water to soften. Drain and set aside.
2. Warm up oil and fry beaten eggs to make omelette pancake. Cut into strips and set aside.
3. Fry tofu until golden brown. Cut to strips and set aside.
4. Use 400ml water to cook chicken meat. Slice chicken meat to strips and set aside. Keep the water used to cook chicken for frying bihun later.
5. Heat up wok with oil. Stir fry bihun with one packet of Masfood Mee Siam paste. Add water from cooking chicken a little at a time while stir-frying. Add in other prepared ingredients. Stir-fry to mix them together. Serve with a squeeze of lime juice.
