Beehoon Guisado Recipe(Filipino Stir-Fried Vermicelli) |
Ingredients: |
2 tablespoons oil for frying 2 shallots, peeled and sliced 2 cloves garlic, peeled and chopped 200 g cabbage, shredded 200 g carrot, skinned and shredded 200 g chayote*, shredded (a squash that can be substituted with cucumber) 1 packet rice vermicelli (beehoon), blanched with hot water and drained 1 cup water 2 tablespoons light soy sauce 1 teaspoon salt, or to taste ⅛ teaspoon white pepper powder, or to taste 1 chicken breast fillet, boiled and shredded 50 g parsley, chopped 2 tablespoon shallot crisps 3 calamansi limes, halved |
Method: Heat the oil in a wok to fry the shallots and garlic until aromatic. Add the cabbage, carrot and chayote or cucumber and stir-fry for a minute. Add the rice vermicelli and fry for a minute before adding the water. Season to taste with soy sauce, salt and pepper. Stir-fry for about 2 minutes and simmer until dry. Add the cooked chicken and parsley. Dish out and garnish with the shallot crisps. Serve with a squeeze of calamansi lime. |
Download Recipes
Download our delicious recipes to try at home!