Salad with Mayonnaise and Balsamic Vinegar Dressing

Posted by Volvoxx On November - 21 - 2009

Out of ideas of what to cook for dinner? Dining alone? Salad makes an awesome, simple meal for one, or side dish for two or more!

Instant Tiramisu / Happy Birthday Dad

Posted by Volvoxx On October - 27 - 2009

My two nieces are more than happy to celebrate their grandfather's Birthday with him

Soya Bean Milk

Posted by Volvoxx On October - 22 - 2009

Ever wanted to try making your own soyabean milk? Check it out!

Baked Macaroni Cheese

Posted by Volvoxx On October - 12 - 2009

Fancy some simple satisfying Baked Macaroni Cheese at home? Check out this recipe.

Fish Chip with Beer Batter.

Posted by Volvoxx On October - 10 - 2009

An attempt in making Fish Chip with beer batter...while forcing QJ to consume fish :P

The end of sem 'pick-a-kitteh' syndrome.

Posted by Volvoxx On October - 09 - 2009

Kittens will mysteriously appear at our doorstep come semester break. This time, its happening again. A cute, manja, noisy kitten visits 391D.

Fried Bihun

by Volvoxx On July 27, 2007 3:51 AM
Sauce (mix all together)
3 tbsp light soya sauce
1/2 tbsp dark soya sauce
1 tsp sugar
1/4 tsp aji no moto
dash of pepper
1 tbsp fish sauce (optional)

1 egg
*1/2 chicken breast, slightly marinated (optional) with soya sauce and sesame oil
*1/2-1 fishcake (or 5 fishbball) , sliced (optional)
*prawns (as much as desired)
4-5 leaves of cabbage, shredded (or beansprout...but I don't like tauge)
2 cloves of garlic, chopped
3 tbsp oil

200g bihun (soaked to soft, easier with warm water)

*=(up to you how much you'd like to have)

1. Heat up a bit of oil and fry the egg (scramble or plain). Make sure the egg is separated into small pieces. Remove from wok.
2. Heat up about 2-3 tbsp of oil.
3. Add in garlic, chicken/fishcake/prawns. Stir fry until ingredients look almost cook.
4. Add in cabbage. Stir fry for another minute or two.
5. Add in the sauce, followed by the bihun. Stir until evenly coated with sauce.
6. If bihun is too dry, add is a bit of water. If not salty enough, add salt/soya sauce. Adjust taste accordingly.
7. When bihun is almost done, add in the pre-fried egg and continue stirring. (you'll know its done when you taste the bihun and its not too 'keras'.
8. Serve.

You can try this with kueyteo oso but don't have to soak it (I think)...cuz I tried soaking it (because it kinda froze inside QJ's fridge and its....seketul) and it turned out a bit...soggy.

Happy Tryin :D

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