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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
Some Mint leaf
4 Tomato
1 Broccoli
1 bowl Peanut, blended
  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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