1 tbsp soy sauce
1 tsp sesame oil
1 tsp cornstarch
1 tsp cooking wine
Salt and pepper
½ chinese cabbage, cut into 2″ pieces
½ chicken breast, chopped
2 spring onions, chopped
1 tsp soy sauce
2 tsp cooking wine
½” ginger, minced
Marinate chicken and chill for 2 hours.
Saute ginger and spring onions.
Add chicken and cook till nearly through.
Add soy sauce and cooking wine.
This is a vegetable dish. You can substitute any of the vegetables. Those without a high water content works best.
Traditionally, it is served over longtong/ketupat (rice cakes). A link to Ridha’s recipe is included below. To save time, I use adabi brand “Ketupat”, which tastes good and smells authentic.
1 inch ginger
2 cloves garlic
½ inch tumeric
1 dried chilli, soaked, boiled & blended / or 2 tbsp chilli paste
20g dried shrimp
1 candlenut (buah keras)
500 ml coconut milk
½ handful long beans, cut into 5cm
½ small cabbage, cut into pieces
1 carrot, cut into 2cm pieces
1 stalk lemongrass
½ inch blue ginger (galangal ), smashed
8 cubes fried beancurd or 4 beancurd strips, cut into 5cm
1 tbsp grated coconut, dry fried with touch of palm sugar
4 tbsp oil
2 eggs, hard boiled
Pound ingredients to make a fine paste. If using chilli paste, don’t pound it. Just set it aside.
Fry paste (including chilli paste) in oil till fragrant.
Add coconut milk. Bring to boil and lower to medium heat.
Add beans, carrots, cabbage, blue ginger.
When soft, add beancurd.
When serving, sprinkle grated coconut and add halved eggs.
Ridha’s method for making Longtong:
Vegetarian Bee Hoon sold in Singapore are sometimes served with some gravy poured over it. Here I used the liquid from the mushrooms to create a slightly moist bee hoon. I also added some leftover roast chicken slices. Pork can also be used for a non-vegetarian version.
200 g / 1 bushel bee hoon, pre-soaked to soften (I prefer Hsing Hua Egret brand)
1 cup cabbage, cut into thin 1” strips
½ cup dried beancurd, cut into thin strips
4 dried mushrooms (retain soaking liquid)
1 tbsp soy sauce
1 tsp garlic, chopped
Heat oil in frying pan. Add garlic.
Add a small amount of liquid from mushrooms. Lower heat and simmer for 30 seconds.
Add bee hoon and mix well. Add some more liquid if bee hoon is too dry. Heat till liquid is slightly reduced.