Wednesday, February 23, 2011

Fried bihun for lunch - Bihun Goreng Utara recipe

THE PHOTO DOES NOT MAKE ME HUNGRY AT ALL - This is my lunch for today - February 22, 2011. Very lazy to cook. Anyway there is nothing to be found in the fridge that I can cook for today. The bihun looks okay but I will have to taste it before I can tell whether it is tasty and value for money or not.

This picture below will make me hungry again even when I am full:

Northern-Style Fried Rice Vermicelli (Bihun Goreng Utara)


o 3 tablespoons cooking oil
o 4 shallots, chopped finely
o 4 cloves garlic, chopped finely
o 1 tablespoon dried shrimps, washed and drained
o 2 tablespoons preserved soybean paste (tauchu)
o 200g unpeeled prawns, washed
o 200g rice vermicelli (bihun), soaked until soft
o 4 stalks flowering cabbage (choy sum/sawi), cut into 3cm lengths

Chilli paste (mix together)
o 2 tablespoons chilli powder
o 125ml water


o 1 tablespoon light soy sauce
o 1 tablespoon squid/fish sauce
o 1 tablespoon vinegar
o 1 teaspoon salt
o 1 teaspoon sugar
o 1/8 teaspoon pepper
o 150g Chinese chives, cut into 3cm lengths
o 150g beansprouts
o 2 pieces hard beancurd (tau kwa), deep fried and cut into cubes


o 3 red chillies, sliced
o 3 tablespoons shallot crisps
o 3 stalks spring onion, cut into 3cm lengths
o 2 eggs, fried into an omelette with a pinch of salt and sliced thinly
o 3 limes, cut into wedges


Heat the oil in a wok over a medium flame to sauté the shallots and garlic until fragrant. Add the chilli paste and fry until aromatic ? about 3 minutes. Add the dried shrimps and fry for a minute before adding the bean paste and fresh prawns. Stir-fry until aromatic.

Add the rice vermicelli, flowering cabbage and seasoning ingredients. Stir-fry to mix thoroughly, about 5 minutes.

Add the chives, bean sprouts and fried beancurd and stir-fry to mix well. Turn off the flame and dish out unto a serving platter. Garnish before serving.

Note : This popular breakfast fare and anytime snack is fried in a dry style, with the chilli powder and chives lending their aromas.

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