MALAYSIAN BIHUN

                    BIHUN is a very popular malaysian hawker food. Extremely tasty and is made from rice vermicelli. Its mostly cooked using seafood/ poultry. Now since most of us have become extremely careful about our calorie intake, cholestrol and other health issues, Iv made it a vegetarian dish. 
                  
                     This is one of my favourites. Love digging into this with some freshly squeezed lemon on top. Chillies, lemon and ice water.......:D


INGREDIENTS:
300 gms bihun
2-3 tbsps garlic, chopped finely
2 medium onions
1 big tomato blanched in hot water and skin peeled
2 tbsps tomato puree
2 tbsps red chilli paste
1/2 cup carrots, thinly sliced lengthwise
1/4 cup red capsicum , thinly sliced lenghtwise
1/2 cup beans, each bean diagonally sliced into 5
1 cup bean sprouts
1 cup bok choy, chopped (keep the leaves and stalks separately)
4 tbsps bihun adabi paste
2 tbsps soya sauce
2 tbsps oyster sauce
1 tbsp chilli sauce
1 1/2 cup water
1/4 tsp salt
scrambled eggs (optional)


PROCESS:

  • Soak the bihun in room temperature water. With a pair of scissors, give the bihun a few snips at random places.

  • Blend the onions and tomato and keep aside

  • cut the vegetables and keep aside

  • In a wok heat 2 tbsp oil and saute the garlic
  • Add the onion and tomato puree. Saute till the raw smell goes. About 2 minutes.
  • Add the carrots and beans and saute for 4-5 minutes.Add salt
  • Next add the capsicum and the stalks of the bok choy. saute for a few minutes
  • Add the chilli paste, tomato puree and adabi paste. Stir and cook on low flame for 2 mins

  • Add water and simmer. Add the bok choy leaves and the bean sprouts. Stir.

  • Drain the bihun and add it. keep stirring till the bihun absorbs the water and the ingredients come together.
  • When there is only little water left, add the sauces and stir well. If possible use 2 ladles and stir with both hands.

  • cook till the bihun is cooked and the water is all drained out. 
  • serve hot, garnished with scrambled  eggs.

notes:
  • bihun absorbs water. but at the same time it cooks very fast. so dont add all the water at one shot. After you add the 1 cup of water, check and then add the remaining little by little as required. Adding too much of water over cooks the bihun.
  •  Add very little salt at first because oyster sauce, adabi paste and soya sauce are both salty.
  • for the chili paste, soak a few dried red chillies in hot water for a few hours. Alternatively, you can cook the chillies on the stove for a few minutes. Then using very litttle water, blend to a paste. You can freeze the remaining paste and use it later when needed.
 
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