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Cap Cay Bee Hoon

Published on 8th December 2023

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Ingredients

  • 2 pcs Bihun Jagung URAI
  • 5 cloves garlic, minced
  • ½ onion, roughly minced
  • 150 g medium prawns, cleaned and leave tail
  • 1 squid, peeled and cut the surface diagonally
  • 3 tbsp oyster sauce
  • 400 ml broth
  • 1 tsp Raja Rasa soy sauce
  • ¼ tsp white pepper powder
  • 1 pc carrot, peeled and sliced diagonally
  • 50 g broccoli, cut into small pieces
  • 50 g button mushrooms, thinly sliced
  • 1 tbsp sesame oil
  • 2 tbsp tapioca starch slurry
  • Cooking oil, as needed
  • Salt and sugar to taste
  • For Sprinkles:
  • 2 stalks leek, chopped

Instructions

  • 1. Cook Bihun URAI according to instructions on pack. Set aside.
  • 2. Heat oil. Sauté garlic and onion until fragrant. Add prawns and squid. Sauté until colour changes.
  • 3. Add soy sauce, broth, Raja Rasa sauce, white pepper powder, sugar and salt.
  • 4. Add carrot, broccoli and button mushroom, stir until half-cooked.
  • 5. Pour sesame oil, thicken with tapioca starch slurry while stirred until cooked.
  • 6. Sprinkle with chopped leek.

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