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Thursday, 26 July 2012

^ Fried Bihun/Vermicelli ~ Gk's Style ^

Good day everyone, its such a nice sunny day today.....and its my pleasure  to share my style of Fried Bihun/Vermicelli recipe with all of you. Made this for dinner on Tuesday along with Deep-Fried Crispy Prawns . Shots were taken by hubby and  here's the recipe :-)


^ Fried Bihun/Vermicelli ~ Gk's Style^

Ingredients :-

1 packet of bihun/vermicelli ~ soaked in room temperature water
1 onion & 3 cloves of garlic ~ pound till smooth
1 tbspn - dried shrimp - soaked in hot water and pound till smooth
8 - 10 vegetable fish ball ~ cut into half and fried a little
2 - bean curd ~ deep fried and cut into cubes
3-4 tbsp chilly paste ~ pls adjust according to your level of spiciness
2 tbspn - oyster sauce
1 tspn - chilly sauce
1 tspn - dark soya sauce
cabbage - chopped into medium size 
fresh parsley - cut into 1 inch long ~ I added more of this
1 cup - water 
salt according to taste 

  1. Heat oil in a large wok. Add in the pounded onion and garlic and fry till it turns a little brown.
  2. Reduce the heat and add in the dried shrimp and chilly paste. Fry till the oil separates from the paste.
  3. Pour in the water and increase the heat. Season with salt, oyster sauce, chilly sauce and the dark soya sauce.
  4. Let the water boil and add in the fried fish ball ~ get it cooked further so that it will be soft for my toddlers to eat :-)
  5. Drain the bihun and give it a few cuts before adding it into the wok.
  6. Stir it well so that it the flavor is spread evenly into the bihun. 
  7. Throw in the chopped fresh parsley and give a quick stir
  8. Transfer to serving plate and serve it with fried eggs and keropok ikan parang.... Yummy!! :-)

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