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Bee Hoon cooked in oriental sauces and chicken stock
Published On: 30 Nov 2009
malayalam: Muttakose / Cabbage
telugu: Gos Koora / Kosu / Gobi
kannada: Kosu / Ele Kosu
hindi: Bandh Gobi / Patta Gobi
Bengali: Bandha Kopee
Konkani: Cabbage / Kale
Marathi: Pan Kobi
Oriya: Patra Kobi / Bandha Kopee
for more details, click the name of the ingredient
telugu: Nirulli / Ullipayalu / Yerra Gaddalu
kannada: Ulligadde / Erulli / Neeruli
hindi: Pyaz / Dungri / Kanda
Bengali: Pyajj / Piyaz
Gujarati: Dungri / Kanda
Konkani: Sawalo / Piyavu
tamil: Poondu / Vellaipoondu
malayalam: Veluthulli / Vellulli
telugu: Vellulli / Velluri / Ullipayilu / Vellipaaya / Tellapaayalu / Velluli Payalu
hindi: Lehsan / Lasun
Bengali: Rasoon / Rashun
Konkani: Lahsun / Losan
Marathi: Lasun / Lusson
Punjabi: Lassan / Lahsun
Urudu: Lassun / Leshun
Bengali: Laban / Noone
In a heated wok add oil, add garlic and stir for 30 seconds unti fragrant.
Stir in onions , all vegetables, green chillies and mushrooms. Cook for about 2 minutes on medium heat.
Put the noodles and chicken, stir well. Add all the sauces, pepper and stock. Check for seasoning.
Stir well till all the contents are well combined.
Allow the noodles to be cooked in the sauces. When the sauces are absorbed, push noodles to the side of the pan so that the middle portion is empty.
Add oil and pour in beaten eggs and scramble it
:- Singapore Fried Bee Hoon is ready!!:- Serve the Singapore Fried Bee Hoon noodles topped with scrambled eggs on a warm platter.:- Enjoy the Singapore Fried Bee Hoon!!!
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Nizana Shammas is a hosewife who has lots of interest n cooking. She is an expert in providing various traditional recipes.
Renukadevi Kumanan is a well versed person in providing varities of South Indian recipes and also some modern recipes. She used to try varities of recipes from different cuisines.
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