I think I am cursed with this photography thing. I finally invested in a tripod to use with my camera while I cook, and I even plan on making cooking videos for you all but as soon as I got my tripod, my 64GB SD card is corrupted! It is so frustrating! I have an awesome camera, an awesome tripod, so I can take awesome pictures – but I have an unawesome (I know that’s not a word) SD card and automatically I am back to taking unawesome (again, not a word) photos.
So, brace yourselves with my mediocre iPhone photos for this entry and if you want to know, my heart is aching.
Update: I just purchased a new card, so hopefully in the next two posts you will see nice photos again.
As I mentioned in an earlier post, my love for noodles turned me into a noodle master; as in I can make really good noodle dishes, period. In fact, my first memory of cooking is making bihun goreng or Malaysian fried rice vermicelli noodles instead of the all-time popular, fried rice because I couldn’t get the rice consistency to be just right. In fact, I remember vividly making breakfast one morning for my late grandfather while I was in KL for my summer break and it came out really soft, so he gave me crap for it because he was hangry (hungry + angry). After that uneventful and frustrating incident, I stopped making fried rice because I was scared of getting that same reaction again. So, bihun it is.
I can make fried bihun in 10 minutes – But so should anyone. It is that easy to make. And, there are so many ways for you to get creative with it, just make sure you don’t use too much onion and don’t change your base ingredients. The same night I made this bihun, I made something else as well. I was happy that I got to bring it to lunch the next day.
- 1 – 2 blocks of thin rice noodles (Wai-Wai brand)
- Soak noodles in bowl of hot water for a few minutes until noodles are soft.
- 1 ½ boneless chicken breast; sliced thin
- 1 handful bean sprouts
- 1 large yellow onion, diced
- 1 ½ handful spinach
- Sauces: Oyster & Light Soy Sauce
- In a stir fry pan, add 2 tbsp of cooking oil.
- Once oil is warm, stir fry onions until fragrant. Then add sliced chicken that has been seasoned with a little salt & pepper until chicken is cooked.
- Add noodles little by little (if you have a large batch) or add all together at once. Use about ½ cup oyster sauce and 2-3 tbsp light soy sauce. Mix them all together until evenly distributed or noodles are all in the same color.
- Add bean sprouts and spinach, continue to mix. Becareful when stirring because you don’t want to break the noodles. Always spoon from under to up. If you like your noodles to be a little moist, add ½ cup of water.
- Voila – Serve with thai peppers or fried onions for garnishing and enjoy at any time of the day!
Bihun goreng is life you guys. It can be one of your week night meals because it is simple and quick. Just make sure you stock your pantry with the main ingredients and you can have bihun any time you like.