"Soak the bee hoon with hot water – a quick way to soften the rice noodles" -Zaiton Thamby
We have also noticed that the Mee Siam Briyani seem to be only available during Hari Raya Puasa, any one care to enlighten us on why is that so? We are certainly amazed with the amount of ingredients that goes into the making of Mee Siam Briyani, the fragrances from the rose water, saffron, cinnamon stick together with the herb paste ensure a delicious one-pot wonder for everyone in the family!
Full recipe is right here!
We are certainly amazed with the amount of ingredients that goes into the making of Mee Siam Briyani, the fragrances from the rose water, saffron, cinnamon stick together with the herb paste ensure a delicious one-pot wonder for everyone in the family!
| Servings | Prep Time |
| 5 person | 2 hours |
| Cook Time |
| 15 minutes |
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We are certainly amazed with the amount of ingredients that goes into the making of Mee Siam Briyani, the fragrances from the rose water, saffron, cinnamon stick together with the herb paste ensure a delicious one-pot wonder for everyone in the family!
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Ingredients
- 3 chicken thigh / breast diced
- 2 onions
- 50 g plain yogurt
- 3 cloves garlic
- ½ inch ginger
- 2 red chilies
- 2 green chilies
- 4 tbsp biryani masala
- 1 tbsp chili powder
- 1 cinnamon stick
- 5 cloves
- 3 tbsp ground almond
- 1 tsp rose water
- 3 tbsp chicken stock
- 250 ml water
- 1 tbsp saffron soak in 2hot water
- 1 packet bee hoon weigh 400g
- 2 tbsp turmeric powder
- fried shallot garnish
- coriander leaves garnish
Chicken Marinade
- 50 g plain yogurt
- 1 tsp sea salt
- 1 tbsp ginger & garlic paste Proportion: 2 portion ginger to 1 portion garlic
- 1 tbsp biryani masala
Herb paste
- 2 onions cut into small pieces
- 50 g coriander leaves with root
- 3 cloves garlic
- ½ inch ginger
Instructions
Step 1: Dye the bee hoon
- In a bowl with 2L water and 2 tbsp turmeric powder, pre-soak bee hoon for at least 2 hrs or until the white bee hoon turn fully yellow.
Step 2: Marinate & fry the chicken
- In a bowl with diced chicken, add in the chicken marinades. Mix well and set aside for 10 mins.
- In the heated pan with 3 tbsp oil, fry the chicken till golden brown. Once done, transfer to a plate lined with kitchen towel.
Step 3: Slice onion & prepare herb paste
- Use the food processor, slice 2 onions thinly. Set aside.
- In a blender, add in all the herb paste ingredients and 2 tbsp water. Blend till smooth, set aside.
Step 4: Cook & ready to serve
- In a wok heat up 6 tbsp of oil, fry the sliced onions on low heat till soft. Add in red and green chili, cloves, cinnamon sticks, and the herb paste. Fry for 10 mins on low medium heat.
- Add in biryani masala powder, chili powder and fry for 5 mins. Then add plain yogurt, ground almonds and some water so that it is not too thick. Add in rose water and soaked saffron with the water, water and chicken stock. Season salt and pepper, as desired.
- Add in fried chicken and bee hoon, use a tong to stir the bee hoon slowly and coat it evenly with the sauce. This will prevent the bee hoon from breaking.
- Garnish with the rest of the coriander leaves and fried shallots.
Recipe adapted from Zaiton Thamby @ Pasir Ris
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