About Miss Leney

I'm left to my own devices these couple of days as John is away in NZ for his sister's 40th. He left this morning and therefore I will be having some meme time for the next few days. It feels weird without him around at night because I can't think of a time we have been seperated! It has been that long! We are like joint at the hips, literally.

This also means that I will only need to cook dinner for myself and when I have only me to feed, I cook anything. Or rather, eat anything, no fuss. However, since my hunger has hit the roof lately and I could not get rid of my stupid craving for 'bee-hoon', I decided to make sambal bee hoon for dinner tonight. I know it seemed like a lot of effort just to cook for one, but when it comes to cravings, boy you have no idea. Well for me anyway, i'd usually, give in :)

Easy Sambal Bee Hoon

250g Bee Hoon (Rice Vermicelli), soaked and drained
80g Shallots, peeled and coarsely choped
3 Cloves of garlic, peeled and chopped
250g Chicken Breast, sliced into small pieces
2 Carrots, peeled and grated
2 Tbsp Soy Sauce
1 Tbsp Oyster Sauce
1 Tbsp Sambap paste (I use Delima Crispy Prawn Sambal)
Salt and Pepper
2 eggs - For the omelette topping

P/s: You are free to add pretty much anything into this dish e.g. prawns, taufu, fish cake, bean sprout etc. I just used whatever was left in the fridge so you could play around and twist the recipe if you like.

In a large wok over medium heat, stir fry shallots and garlic untill golden brown
Toss in the chicken and cook through. At this point you can turn the heat up. Once chicken is cooked, throw in the carrots, give it a good swirl. Lastly, add in the beehoon. Give the mixture a good stir, then add in your seasonings, soy sauce, oyster sauce, salt and pepper and a couple dash of water. Stir well. Lastly, add in the sambal and continue to stir and mix well. Adjust seasonings if needs be and you're done.

In another small pan, use the 2 eggs to fry an omelett. Once done, set aside to cool for few mins. Once cool, slice the omelette and placed it ontop the noodles and serve warm.