Quickie Beehoon Soup

Ingredients (serves 5) Nutrient Analysis (per serving)

200 g beehoon - dried
210 - 250 g tin sardines in totmato sauce -
deboned and mashed (Remove entrails and
Calories 337 kcal
keep bones)
8 cloves garlic - chopped Total Fat 10 g
4 cups lightly salted chicken stock
Saturated Fat 4g
Condiments Cholesterol 21 mg
3 tsp belachan (shrimp paste)
3 tsp xia gao - diluted with hot water to pouring Dietary Fibre 4g
consistency
Sodium 836 mg
4 dsp sambal chilli
green lemon wedges - sliced

Garnishing
200 g bittergourd - seeds removed
200 g long beans - sliced
50 g xian cai - cubed (Soaked)
50 g Sichuan or Zha cai - cubed (Soaked for
about 2hrs)

Method

1. Boil chicken stock with garlic. Add mashed sardines and continue boiling for 5 minutes.
2. Cut bittergourd lenghtwise into 3 parts, then cut into thin slices. Poach for a minute and
drain.
3. Serve beehoon with sardine soup, condiments and garnishing.

Useful tips:

• Sardines are best eaten with bones as they are a good source of calcium
• The combination of softened bittergourd, crisp raw long beans and tiny bits of preserved
vegetables provides a novel taste and texture.

Recipe Courtesy of Ms Margaret Chan