Creamy Tom Yum Bee Hoon

Published on 8th November 2024

Recipe Rating

2 pcs Bihun Jagung URAI
2 pcs Bihun Jagung URAI 500 ml broth
500 ml evaporated milk
3 tbsp fish sauce
60 ml lemon/ lime juice
250 g tiger prawn, legs removed
150 g squid, cleaned, scored in criss-cross pattern on the surface and cut into bite-size
50 g straw mushroom
1 tbsp soy sauce
3 tbsp cooking oil
For spices:
3 cloves garlic
5 pcs red chillies
5 pcs bird’s eye chillies
4 cm galangal, cleaned and bruised
2 stalks lemongrass, cleaned and thinly sliced
3 cm ginger
5 pcs lime leaves, wringed
5 stalks coriander leaves, stalk and leaves separated
2 tomatoes, puréed
4 ½ tbsp palm sugar/ brown sugar
Salt, as needed

1. Cook Bihun Jagung URAI according to instructions on pack. Set aside.
2. Blend garlic, red chillies and bird’s eye chillies with cooking oil until smooth.
3. Heat oil. Sauté previously blended ingredients. Add galangal, lemongrass, lime leaves, stalks of coriander leaves and ginger until fragrant.
4. Pour in broth, tomato purée, evaporated milk. Add palm/ brown sugar, fish sauce, soy sauce and salt.
5. Add tiger prawn, squid and straw mushroom. Cook until prawn changes colour, add lemon/ lime juice, mix well. Remove seafood and straw mushroom from broth and set aside. TIPS: Do not add lemon/ lime juice immediately after adding milk to avoid curdling.
6. In a bowl, add Bihun Jagung URAI and pour broth. Arrange seafood and straw mushroom on top. Serve with coriander leaves.

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