Beehoon = rice noodles. I love how we have different names for the various types of noodles, mee pok, mee kia, bee tai mak, beehoon and so many more. I love my Asian noodles and a nice good bowl of dry mee kia with extra vinegar always makes a bad day better. So when I chanced upon the rice noodles recipe by Smitten Kitchen , I jumped on it and never looked back. I have not included the recipe because I think the author at Smitten Kitchen did a fantastic job!
All the ingredients needed for this amazing main!
Recipe by Smitten Kitchen. Do check out the website for the amazing recipe which I absolutely love! Made it so many times and still not sick of it.
Made this awhile back when I was madly obsessed with my whole wheat israeli couscous. The madness has died down a little but this dish still blows my mind in so many ways. I was a glutton the whole of last week and the guilt is finally setting in. Committed to eating clean this week before the Christmas feasting begins and everything goes downhill from there. But its the end of 2014, which has been a pretty spectacular year for me . So maybe its time to let my hair down and feel the guilt down my throat and on my hips. But you only live once, so why not do it without regrets?
1 cup israeli couscous
1 cup and 2 tablespoons chicken stock
1/4 cup water
2 cups washed spinach
1 chicken breast
1/2 cup cherry tomatoes ( halved )
1 tablespoon EVOO
1 teaspoon balsamic vinegar
1) Mix the chicken stock with water and boil in a pot. Add the couscous to the boiling water and cook for about 20 minutes. ( you could light stir fry the couscous with some minced garlic to add some flavour but I prefer it light )
2) Sprinkle both sides of the chicken with black pepper and bake at 170 degrees for 20 minutes
3) In a pan, add two tablespoons of chicken stock. Stir in the spinach till withered before turning off the fire. Mix in the cherry tomatoes and cooked couscous.
4) Cut the cooked chicken breast into bite size. Add it to the couscous mixture before stirring in the EVOO and balsamic vinegar.
I have always thought that Indian food was hard to recreate given the amount of spices required. So even though I love Indian food , I have never attempted to cook it. Perhaps its the unfamiliarity with the spices that made me fear failure. However, my recent trip to Little India along Serangoon Road made me change my perspective. Was it the people or was it the fresh good ingredients I saw ? Frankly, I do not recall much of it. But all I know is that I was determined to try cooking Indian food . So for my first attempt, I decided to make Tandoori Chicken paired with some pre-made Dhal and chickpeas in sauce. It was glorious. So my advice is to venture into the unknown and you might just realise something new about yourself.
2 tablespoons grated onions
1 tablespoon grated ginger
1 teaspoon olive oil
1 teaspoon cumin
1/2 teaspoon red chilli flakes
1/4 teaspoon tumeric
2 garlic cloves , finely minced
1/2 teaspoon sea salt
1 large chicken breast
1) Mix all items except the chicken breast together in a ziplock bag
2) Place the chicken breast in the bag and ensure that it is fully coated
3) Leave it in the fridge overnight
4) Bake the chicken breast in the oven for 23 minutes at 170 degrees
5) Enjoy it with steamed white rice