Bihun Goreng Ketam

Fried Spicy Rice Vermicelli with Crab

Crab lovers know how it feels to be a cut above in the choice of seafood


• 150g EKA FATIMA BEEHOON, soaked to soften, drained
• 1 crab, cleaned, cut into half
• 3 tbsp oil
• 1 tbsp chopped garlic
• 1 onion, chopped
• 2 chilli padi, chopped
• 100g minced chicken 
• 100g cabbage
• 100g kubis

Seasoning sauce (mixed):
• 3 tbsp light soy sauce                           • 1 tbsp oyster sauce
• 1 tsp dark soy sauce
• ½ tsp sesame oil
• ½ tsp pepper
• 200ml chicken stock

• Red chillies, spring onion and fried shallots

Cooking Method

  1. Heat up oil, saute chopped garlic, onion and chilli padi till fragrant
  2. Add in minced chicken and stir-fry till well mixed
  3. Add in carrot and mix well
  4. Add EKA FATIMA BIHUN and stir well
  5. Add in seasoning sauce
  6. Add in cabbage and crab
  7. Add chicken stock. Cover with lid and cook for 5 minutes
  8. Sprinkle garnishing on top and serve

(Serves: 2-3)

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