Beehoon Siam Vegetarian
Ingredients
- 2 pcs Bihun Urai
- 250 g bean sprouts
- 1 carrot, julienned and blanched
- 3 soft boiled eggs
- 3 fried tofu, cut into cubes
- Spice blend:
- 8 shallots
- 5 cloves garlic
- 3 tbsp chili flakes
- 1 tsp vegetarian balacan (optional)
- Broth:
- 1 medium onion, minced
- 2 inches galangal
- 900 ml vegetable stock/water
- 50 g tauco / fermented soybean
- 2 tbsp tamarind juice
- salt, sugar and pepper to taste
- 100 ml coconut cream
- Garnish:
- Fried shallots, garlic chive and lime wedges
Instructions
- 1. Cook Bihun Urai according to instructions on pack. Set aside.
- 2. In a food processor, grind all the spice blend ingredients, set aside
- 3. Heat oil in a sauce pan over medium heat, add onion, galangal and the spices blend until fragrant
- 4. Pour in stock/water, tauco and tamarind juice. Bring to boil. After that pour coconut cream in, season with salt sugar and pepper, simmer for about 10 to 15 minutes, stir occasionally.
- 5. To serve, place bihun urai, bean sprout, carrot, tofu and boiled egg on a serving bowl. Pour the broth in. Garnish with fried shallot, chives and lime wedges. Serve immediately
- Servings : 3
- Ingredient : Bee Hoon, Vegetarian
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