Beehoon Guisado Recipe

Beehoon Guisado Recipe

(Filipino Stir-Fried Vermicelli)

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.