Cooking Method: Stir-fry / Pan-fry
Viet Koayam
40m
Ingredients
Instructions
1
Boil chicken and prawn together with 3 tbsp TUMIX® Chicken Stock Seasoning®, garlic and onion.
2
In a separate pot, sauté the grounded capsicum and chilli for a while.
3
Add in chicken and prawn broth.
4
Put in Thai sauce, musky lime juice, TUMIX® Chicken Stock Seasoning and sugar to taste.
5
Then, add in cornstarch mix with a little water.
6
Finally, season with salt and AJI-SHIO® Flavoured Black Pepper.
7
Serve with blanched koey teow together with prawn and chicken, which have been mixed with AJI-SHIO® Flavoured Black Pepper and fried for a while without oil.
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