Clay Pot Bee Tai Mak: Malaysian Meat and Shrimp Silver Needle Noodle Soup
Bee tai mak, or silver needle noodles, are short noodles with a white semi-transparent colour. The noodles may be stir-fried, scalded and flavoured with a mixture of sauces, cooked in soup or in a clay pot. Let’s try the last cooking method – it is perfect to enjoy during cold days, for it will keep your dish warm as you eat it!
1 人
15 minutes
馬來西亞
食材
供 1 人
- 140g bee tai mak (silver needle noodles)
- 55g minced meat
- 1 bunch of green vegetables
- 1 egg
- 3 prawns
- 1 tsp minced garlic
- 2 Tbsp cooking oil
Marinade:
- 1 tsp light soy sauce
- ½ tsp sugar
- Pinch pepper
Seasoning:
- 150ml water
- ½ Tbsp oyster sauce
- 1 Tbsp dark soya sauce
- ½ tsp light soya sauce
- ½ tsp sesame oil
- ½ tsp sugar
- Pinch of pepper
Optional:
- Crispy prawn chilli paste
Kitchen tool:
- Clay pot
- Mix the minced meat with the ingredients of the marinade.
- Add a tablespoon of cooking oil in the clay pot and cook the prawns until they are almost done. Set them aside. Add in the minced meat and cook it until it is almost done. Set it aside.
- Add another tablespoon of cooking oil in the clay pot and stir fry the minced garlic until it is fragrant. Add the bee tai mak noodles as well as the water, followed by the rest of the seasoning ingredients.
- Cover the clay pot and let the soup simmer until it boils. Add the green vegetables and top the soup with the minced meat, the prawns and the raw egg.
- Cover the clay pot and let the soup to simmer for another 15 seconds to allow the egg white to set.
- Serve the clay pot hot, with some crispy prawn chilli paste if desired.