There are many ways to cook rice vermicelli, in soups, stir fried and even dessert there is a recipe for it. Some of the popular ways to make this is the Filipino Pancit Bihon, Malaysian Bihun Sup, Singaporean Kerabu Bee Hoon, Vietnamese Goi cuon and Indian Paayasam. Our recipe today will be coming from Indonesia in the form of Bihun Goreng.
Bihun Goreng is a popular hawker food where it is usually served on banana leaves similar to pancit habab together with makeshift chopsticks made with two lidi sticks. It is usually it is prepared with garlic, shallots, dried shrimps and chopped vegetables in sweet soy sauce. A fairly simple recipe that can be prepared really quick and if you want to serve it as a complete meal as mains then feel free to add some meat like chicken similar to what I did below.
- 250 gram dried vermicelli, soaked in cold water for 30 minutes
- 1 cup cabbage, shredded
- ½ cup pre-boiled chicken flakes
- ½ cup shelled small shrimps
- 2 stalks spring onions, sliced
- 2 tbsp chopped Chinese celery
- 3 tbsp kecap manis (sweet soy sauce)
- 1 tbsp soy sauce
- ⅔ cup chicken stock
- 3 pcs small shallots
- 4 cloves garlic
- 4 pcs candlenuts
- 3 tbsp dried shrimps
- 1 tbsp black pepper corns
- 1 dried red chilli, seed included
- coriander, chopped
- fried shallots
- In a spice grinder or a food processor combine all spice paste ingredients, pulse to make a paste.
- Prepare a wok, add oil then stir fry the spice paste until fragrant, around 2-3 minutes.
- Add the cabbage, pre-boiled chicken flakes, shrimps, chicken stock, sweet soy sauce, and soy sauce then bring it to a boil
- Add the vermicelli, spring onions and Chinese celery then stir fry to combine. Continue to stir fry for 2-3 minutes until noodles are cooked.
- Place in serving platter then garnish with coriander and fried shallots