Skip to main content

Fried Bihun ~ Rice Vermicelli


There are two types of Bihun~Rice Vermicelli, one is thin and fine which is suitable to serve with soup as they soften easily when soaked.  The other is thicker and tougher which is best for stir-frying.  These take a longer time to soften and as such they don't break easily during the stir-frying process.



The Tiger brand type is for stir-frying, while Erawan is suitable for soup.



This is a very simple, quick and easy meal to whip up.  First saute the garlic with oil, add in the ingredients, veggie, water and then the pre-soaked bihun, then the prawns.  Now just add in the dark soya sauce and salt to taste and you're done!



Fried Bihun is one of my favourites and I can have this anytime, anywhere ......... yummy!

Ingredients
  • 200 gm Bihun for stir-frying, soak in water to soften
  • 300 gm cabbage, cut into strips
  • 200 gm chicken fillet, cut into strips
  • 150 gm prawns
  • 2 pieces fish cake, sliced
  • 3 pips garlic, chopped
  • 1.1/2 to 2 cups water
  • 1/2 to 3/4 tsp dark soya sauce
  • Salt/sugar/lilght soya sauce to taste
  • Oil for fying
Marinade for chicken
  • 1 tsp each of sugar, salt and light soya sauce
  • 1/2 tsp dark soya sauce and a dash of pepper
Marinade for prawns
  • 1/2 tsp sugar, 1/4 tsp salt and a dash of pepper
Preparation
  1. In a wok, heat up some oil and saute the chopped garlic till fragrant, toss in the chicken, stir-fry.  Add in the fish paste, continue stir-frying.
  2. Add in cabbage, fry for a while, add in the water, light soya sauce, a bit of sugar and let it simmer for a while.
  3. Mix in the softened bihun, cook for a while, then add in the prawns and dark soya sauce, as desired. 
  4. Use a pair of chopsticks to toss and mix the bihun into the sauce till cooked.
  5. Add salt and light soya sauce to taste.
  6. Dish out and serve hot with some sambal belacan or chopped bird eye chillies.

Comments

  1. Your bihun has a lot of ingredients which I love. Save a plate for me!

    ReplyDelete
  2. Cheah...this is great for a sunday brunch :)

    ReplyDelete
  3. cheah, thanks for the info on the 2 types of bihun..i didnt know that..i shall take note of this.

    ReplyDelete
  4. busygran
    You are most welcome to join me!

    Christine
    Yes, wholesome and fuss-free!

    wendy
    Oh, so you'll need to cook bihun to satisfy your craving!

    Angie
    Don't know why, but I always fancy fried bihun anytime!

    ReplyDelete
  5. My family also loves fried bihun too and sometime I also serve with peanut congee.

    ReplyDelete
  6. this is my favourite too, i cook this for lunch at least once in a week, simply simple and yummy.

    ReplyDelete
  7. I cook bee hoon at least once a week for my lumch. It is the easiest for me as I can warm it up in the microwave.

    ReplyDelete
  8. There's also instant bihun available these days. Quick & easy, no need soaking but only best for making bihun soup. Haven't had bihun for quite a while. Yumm.... Hope you're enjoying your evening.
    Cheers, Kristy

    ReplyDelete
  9. Actually I like Erawan for fried bee hoon :p and never uses any other brand of bee hoon, can you believe it?

    ReplyDelete
  10. Haven't had this in awhile! So simple and delicious!

    ReplyDelete
  11. Oooh...I need this now...one of my favourite comfort food. Love all those prawns there :D

    ReplyDelete
  12. Yes, true. I enjoy the thicker bihun for a fried bihun dish too :)

    ReplyDelete
  13. Good thing we can buy beehoon here easily. I like the fine type. Your fried beehoon looks really good with the shrimps.

    ReplyDelete
  14. i love bihun. i can eat that anytime of the day..yes, incl breakfast! hmmm... that looks so yummy!

    ReplyDelete
  15. Mister cooks bihun for me regularly. It is our regular dish at home.

    ReplyDelete
  16. Anncoo
    Yes, fried bihun goes well with congee.

    Sonia
    Yes, it's an all-time favourite of many families!

    ICook4Fun
    Yes, it's simply super easy!

    Kristy
    Instant ones makes cooking so much more easy!

    babe_kl
    There's another type called 'Tung Koon' bihun.

    pigpigscorner
    Then it's time to make some!

    MaryMoh
    Piping hot, good for winter!

    tigerfish
    Yes the thicker ones don't break easily!

    Biren
    Thank you!

    Jescel
    Thanks for dropping by! Will hop over to take a peep at your blog!

    penny
    How luck you are!

    ReplyDelete

Post a Comment

Thanks for dropping by. Please click on 'Anonymous' if you do not have a blog but do leave your name after the comment because I would like to know who you are.

Popular posts from this blog

Country style steam chicken

This is one simple recipe of  steamed chicken dish which I'm sure many bloggers have blogged before.  Tasty yet easy and quick to prepare, this dish pairs very well with steamy hot white rice.

Assam Prawns ~ 亚参虾

Assam Prawns is a popular Malaysian dish which is not difficult to whip up.  The two main ingredients in this dish are the prawns and tamarind paste or what we call, 'assam'.  Tamarind does pair well with seafood, they complement each other and prawns cooked in this way is incredibly delicious and appetising.  Yum is the word for it!





Assam Prawns  ~  亚参虾 Ingredients

400 gm, 12 big prawns 1 onion, slicedSeasoning 1 Tbsp sugar2 Tbsp Assam/Tamarind plus 2Tbsp water 1.1/2 tsp dark soya sauce1/2 tsp saltMethod Mix the assam with water and strain it.Trim the prawns, devein, pat dry with paper towel and marinate with the sugar, dark soya sauce and salt, for about an hour or more.Heat up the wok with some oil and once oil is heated, drop the prawns and pan-fry till seventy percent cooked and slightly caramelised, dish out.Add in two tablespoons of water into the wok, swirl and add in the tamarind juice.  Add in the sliced onions. Stir-fry, fine tune to taste.Toss in the prawns, coating t…

Chinese almond jelly ~ 杏仁豆腐

This almond jelly is commonly found in Dim-sum restaurants and it is a refreshing dessert to enjoy. You can either treat your family with this home-made jelly or serve this to your guests after a meal.  There are many ways to serve this dessert.  Can be eaten on its own or served with fresh fruits and some syrup or canned fruits or fruit cocktail.  No one will refuse this dessert except for some people who may not like the almond fragrance.





Chinese almond jelly ~  杏仁豆腐Ingredients

20 gm agar agar strip100 gm rock sugar1 cup water5 cups soy milk4 Tbsp almond powder mixed with 1/4 cup watera can of rambutan and pineapple and some Osmanthus flowersMethod Soak agar agar strips for 30 mina or more, till softened, squeeze out excess water.Place the softened agar agar stips into a pot with 1 cup of water and cook on low heat.  Keep stirring till strips have dissolved.Mix 1/4 cup of water with the almond powder, add this into the pot.Add in the 5 cups of soy milk and rock sugar, stir till dissolve…