Fermented Beancurd Chicken Wingstick, Vegetarian Beehoon

Fermented Beancurd Chicken Wingstick

Fermented Beancurd


Ingredient:
28 pcs of chicken wingstick
2 tbsp sesame oil
1 tbsp of ginger juice (pounded the ginger & squeeze out the juice)

Marinade sauce (mashed in a bowl)
2 pc of fermented spicy beancurd
3 pc of fermented red beancurd
3 tbsp sugar

Coating (mixed in a bowl)
5 tbsp cornstarch (mix with 5 tbsp water)
1 egg

Method
1. Mashed all the marinade sauce in a bowl, mix it well, until sugar is dissolve.

2. Marinate the chicken wingstick with the well-mixed marinade sauce

3. Add sesame oil & ginger juice to the chicken wingstick, mix it well, then leave it aside for about 1 - 2 hours (Best put in the fridge - chill temp).

4. Prepare the coating, mix the cornstarch with water, then add the beaten egg.

5. After 1 hour, take it out from the fridge, then prepare the oil for deep frying.

6. Wok have to be hot first, then pour in 2 cups of oil. Once the oil is warm, coat the chicken wingstick with coating then put into the wok. Put in about 5 to 6 pieces at a time to deep fry.

7. Deep fry them in wok in high fire for 10 mins, then reduce the fire let it cook for another 10 mins.

8. Once it cooked, scoop up and drain off excess oil.

9. Heat up the wok tat got hot oil, turn to high fire, listen if there is no noise in the wok, means the wok is hot, then put in the drained wingstick to fry again but dun let it fry too long.

10. Once you see the texture look good, scoop up and drain off the oil.

11. Ready to serve.



Vegetarian Beehoon

Ingredients:
400gm beehoon (any brand)
1 packet of ready-mixed vegetarian stuff (dried mushroom, dried beancurd, dried needle mushroom, tanghoon) - can buy from any provision shop
200g of cabbage (cut into strip)
1 tbsp of sugar
2 bowls of water (1 bowl = 375ml)


Method:
1. Beehooon preparation: soak in tap water for 1 min then drain dry, turn upside down to drain again. Do not soak the beehoon for too long cos water will be absorbed into the beehoon. Drain dry the beehoon and set aside.

2. Cook the packet of mixed vegetarian with hot water, to boil for abt 10 mins. Once it soften, drain dry and cut the dried mushroom into strip.

3. Cut the cabbage into strip.

4. Put oil in the wok, once the oil is hot, off the fire, put in 2 tbsp of light soya sauce (remember do not stir the light soya sauce, just let it boil), turn on the fire, put in the stripped mushroom to fry.

5. When smell of mushroom fragrant, add in the rest of the mixed vegetarian stuff and cabbage, to fry a while.

6. Add in 2 bowls of water, add 1 tbsp of sugar (If you wan ur beehoon abit brownish color, add in 1 tbsp of dark soya to your water before bring it to boil)let it boil.

7. Once it boil, add in the beehoon, let it cook a while.

8. Then use a chopstick & frying scoop to stir fry until the water dry up.

9. Once water is dry up, the beehoon is ready to be serve.