Monday, September 01, 2008

Siamese Style Fried Bi Hun

Hello hello all! Sorry i've not been blogging for more than a month! Not that I havent been cooking but time just really flies and every morning when i wake up, its a blur till the time i get back from work.

Thank god for the long merdeka weekend, though I have to keep reminding myself that yesterday was Merdeka day. Celebrations this year are significantly watered down. I used to see plenty of cars flying the Malaysian flag proudly. Some would even madly clutter the top of their cars with mini flags or wrap their bonnet with the Jalur Gemilang. This year.. hmm. Its sad but then again, I don't feel very happy with the state of things in our country.

BUT I almost shed tears of joy with the results of the recent by-election. Ha! These coming 2 weeks should be reaaallllyy interesting eh?

So! today I have something really exciting to blog about! Woo hoo. A couple of us went over to one of my cell member's house for a cooking lesson! Not by her, she only knows how to eat (haha sorry LL) but from her gracious aunt!

Mum and dad, try this!

Siamese Style Fried Bihun (rice vermicelli)

Apple cider vinegar

Heh Bi (dried prawns) smashed and pounded
Shallots (sliced)
Garlic (finely chopped)

Shallots (thinly sliced)
Garlic (finely chopped)
Taukua (deep fried first and sliced into small pieces)

Bihun (Soaked but not for too long to avoid the bihun getting too soft. LL's aunt recommended the Golden Dragon brand )
Soy sauce

Fried Shallots
Ku Chai
Dried red chilli flakes (LL's aunt actually made her own - washed, dried em for 3 days then pounded them)

First, mix items (A) and heat them up. Set aside. This is light sauce/seasoning to pour over the bihun when its done.

LL's aunt giving us lotsa tips

Now, heat up some oil and saute items in (B) till fragrant. Break up the Heh Bi into smaller bits. .

Next, its items (C). Saute them up till fragrant. Add the taukua last. Set aside.

Now use remaining oil in pan or add more if you need to. Splash in a generous amount of soy sauce and a dash of pepper. Add the bihun and mix it well. Use a chopstick to detangle the bihun without breaking them. Stir in the taukua.

Serve with lots of the sauce/seasoning you made in (A), sprinkles of the Heh Bi and the rest of the garnishing


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