I’ve always been a fan of Malay-style spicy bihun. Something in me always goes giddy with excitement when I see it on the menu of our morning meetings – I usually end up having three plates, or more, of that stuff. (Yes, the Ministry of Health’s efforts to promote a healthy eating lifestyle among its employees are all but lost on me.)
So, when I ransacked my freezer today, only to find meats of all sorts dating from Chinese New Year, making the NyonyaCelup’s interpretation of this dish seemed like a no-brainer. (It is non-halal, obviously, because the NyonyaCelup and the Baba cannot live without pork…)
Bihun ala Melayu
- 250 g of bihun, soaked in water before cooking (Erawan brand doesn’t break easily)
- 2 red onions, chopped
- 4 cloves of garlic, chopped
- 10 prawns, shelled and deveined
- 20 fish balls, halved
- 200 g of chicken (I’m very lazy, so the chicken I buy is usually in ready-to-cook fillet form)
- 150 g of bacon, chopped into 2-3cm pieces
- small bowl of frozen mixed vegetables
- 3-4 tablespoons of cili boh (yes, I am too lazy to work with dried chilies)
- 3/4 drinking cup of water + 1 teaspoon chicken stock
- Worcester sauce to taste
- light soya sauce to taste
- black pepper to taste
- parsley & fried shallots to garnish
- Heat wok sufficiently, makes the cooking much easier.
- Render the bacon over a low-medium flame.
You shouldn’t need any oil for and beyond this step. However, if you are afraid of the bacon sticking onto and ruining your expensive-as-hell state-of-the-art wok, don’t hesitate to add a dash of cooking oil.
- Once the wok and bacon are covered in bacon grease (at which point, your kitchen will smell almost divine), add in the onion, followed by the garlic, and fry till fragrant (at which time, your kitchen will smell divine).
- Add in chicken, followed by the fish balls; and finally, making sure that the chicken and fish balls are almost done, add in the prawns.
- Add in the frozen vegetables.
- Add in the cili boh, mix well, and fry till fragrant.
- Pour in the water (pre mixed with the chicken stock), splash in some Worcester sauce and light soya sauce, grind in some black pepper (3 turns of the grinder does it for me), and let the contents of your wok sit around till the water starts simmering.
- Now add in the bihun, and mix well in the wok, taking care not to break up the noodles too much.
Fry till the bihun has soaked up all the water.
- Serve hot with chopped parsley and fried shallots for garnishing.
Prep time: 10 minutes
Cooking time: 15 minutes
Baba Ho’s verdict: Good, can eat another round, with sambal for more kick
The bihun has a slight sourish twang due to the vinegar in the cili boh. If you’re that fussy, you can work with dried chilies. 🙂
Tomorrow, a true Peranakan delicacy which the NyonyaCelup has managed to desecrate…