Viet Koayam
Viet Koayam
| 400 g | Chicken breast |
| 100 g | Chicken carcass |
| 1 | Red capsicum, diced, grounded |
| 1 | Red chilli |
| 2 tbsp | Thai sauce (Maepranom) |
| 2 | Musky lime |
| 6 tsp | Corn Flour |
| 1 small | Onion, chopped |
| 1 clove | Garlic, chopped |
| 1 pack | Fine keoy teow, blanched briefly |
| 10 | Medium size prawns |
| 4 tbsp | TUMIX® Chicken Stock Seasoning |
| To taste | Salt |
| ½ tbsp | AJI-SHIO® Flavoured black pepper |
| To taste | Sugar |
| 1500 ml | Hot water |
| 2 tbsp | Cooking oil |
Garnish:
| Some | Mint leaf |
| 4 | Tomato |
| 1 | Broccoli |
| 1 bowl | Peanut, blended |
- Boil chicken and prawn together with 3 tbsp TUMIX® Chicken Stock Seasoning®, garlic and onion.
- In a separate pot, sauté the grounded capsicum and chilli for a while.
- Add in chicken and prawn broth.
- Put in Thai sauce, musky lime juice, TUMIX® Chicken Stock Seasoning and sugar to taste.
- Then, add in cornstarch mix with a little water.
- Finally, season with salt and AJI-SHIO® Flavoured Black Pepper.
- 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.
AJI-SHIO® Flavoured Black Pepper Recipes
TUMIX® Chicken Stock Recipes
