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Mee Siam Biryani

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Mee siam is one the signature dishes for Hari Raya Aidilfitri in Singapore. The Hari Raya celebration also marks the end of a month-long period of fasting for Muslims, one which refrains them from eating, drinking and a string of other activities from dawn till dusk. Take a look at how mee siam is made.

This recipe uses the Multipro Home – FDP623WH.

Ingredients

3 chicken thigh / breast, diced
2 onions
50g 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
1tsp rose water
3 tbsp chicken stock
250ml water
1 pinch saffron, soak in 2 tbsp hot water
1 packet Bee Hoon (400g)
2 tbsp turmeric powder
fried shallot, garnish
coriander leaves, garnish

Chicken Marinade

50g plain yogurt
1 tsp sea salt
1 tbsp home-made ginger & garlic paste (Proportion: 2 portion ginger to 1 portion garlic)
1 tbsp biryani masala

Herb paste

2 onions, cut into small pieces
50g coriander leaves with root
3 cloves garlic
½ inch ginger

Method

Dye the bee hoon

1. 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.

Marinate & fry the chicken

1. In a bowl with diced chicken, add in the chicken marinades. Mix well and set aside for 10 mins.
2. In the heated pan with 3 tbsp oil, fry the chicken till golden brown. Once done, transfer to a plate lined with kitchen towel.

Slice onion & prepare herb paste

1. Use the food processor, slice 2 onions thinly. Set aside.
2. In a blender, add in all the herb paste ingredients and 2 tbsp water. Blend till smooth, set aside.

Cook & ready to serve

1. 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.
2. 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.
3. 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.
4. Garnish with the rest of the coriander leaves and fried shallots.

BEST MADE WITH

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