It’s 2013, everyone! May this new year bring greater opportunities for service to God and glory to His name.
Let’s be more adventurous in our culinary journey and tenaciously tinker about in the kitchen, whilst blessing our loved ones with healthy and tasty dishes made with love.
With that, let’s delve into the matter of the day. Fried Bi Hun. Of all the noodles that I like, I find bi hun to be pretty versatile. It’s one of the very few kinds of noodles that I don’t mind having soggy. I like them deep fried with Cantonese style egg sauce. I love them in soup. Oh, I don’t like it when it’s undercooked and not softened enough but otherwise, I’d have them in almost every way. A great substitute for rice seeing it’s essentially rice vermicelli, made of…. rice flour. Surprise!
I used to be afraid of frying bi hun though. I always thought it was finicky and really difficult to prepare. But one day, I was at a nearby night market and watched a stall owner whipping up a massive wok (and I do mean probably 3 feet in diameter!) full of fried bi hun. He did it with such easy that gave me encouragement to try it myself at home.
And boy am I glad I finally mustered enough courage to try it. Now when I don’t really know what to make for lunch or dinner, fried bi hun is one of my fallbacks.
You can use pretty much whatever you have in the fridge. This time, I used:
I first start with making my omelette. This will be cut into strips later to top our fried noodles. I showed 1 egg but ended up using 2 eggs for the omelette because clearly, 1 egg isn’t enough to satisfy us egg people.
Soy sauce, oyster sauce, kecap manis and dark cooking caramel is poured in for seasoning. I don’t like my noodles too dark but you can add more if you like to. My dad likes his noodles really dark. It’s the Hokkien way, I was told. 😀
Some water is added in to create the sauce in which the noodles are to be braised in. I use the word braise loosely because this takes, like, a snap of the finger. But bi hun does need plenty of liquid to soften. Nothing ruins a good fried bi hun like stringy hard noodle strands.
I would usually have to add a bit of water to get the noodles as soft as I like them. And I don’t like them totally dried when cooked because as the noodles cool, it would continue to dry out. So I like to have a bit of moisture left just so the noodles stay tender and moist.
Have a great 1st of January, 2013 and let’s all enjoy good homey food that fills the stomach and warms the heart ;-).
“Therefore if any man be in Christ, He is a new creature: old things are passed away; behold, all things are become new.” (2 Corinthians 5:17)
Fried Bi Hun
200gms Bi Hun (Rice Vermicelli), soaked until limp then drained
2 Eggs, beaten
2 cloves Garlic, minced
10 – 12 Fishballs
5 Stuffed Beancurd Skin, cut into 1/2 inch strips
1 block Firm Tofu, cubed
small bunch of Kale, chopped
2 tbsp Soy Sauce
1 tbsp Kecap Manis
1 tbsp Oyster Sauce
2 tbsp Dark Cooking Caramel
1 1/2 cups water
4 tbsp Vegetable Oil, Separated
- Heat up a wok or pan with high sides on MEDIUM HIGH. With 2 tbsp oil, make an omelette by pouring in beaten egg and let it set for just 1 minute. We don’t want any browning. Flip over and let the other side get firmer for another 1/2 minute. Set aside to cool.
- In the same wok, pour in remaining oil and fry minced garlic.
- Throw in fishballs, stuffed beancurd skin and tofu. Let them fry and warm up for about 2 minutes.
- Add all the seasoning sauces plus water and let it come to a boil.
- Scatter in the stem parts of the kale and let it soften slightly. Then add the leaves.
- Once the leaves have wilted, add in the softened bi hun.
- Cover and let the noodles soak up the sauce and soften, on MEDIUM heat, about 2 minutes, checking to see if water has been absorbed. Add more water if necessary.
- Once the noodles are soft to your liking, check for seasoning.
- Serve it all up on a nice large glass dish.
- Cut the omelette into long strips and adorn the noodles. Serve!
* I like my fried bi hun on the saltier side but you can feel free to reduce the seasoning a little, adding more as you adjust it to your own preference.