I love Bihun Singapura but unfortunately, the Malay hawkers aren’t selling them very often.Ã‚Â In fact, I love bihun cooked by the Malay hawkers because of their simplicity.
So, I resorted to cooking them myself.Ã‚Â It doesn’t have the same simplicity of a real bihun Singapura like those I used to buy in Jelutong but I guess it is better than nothing.Ã‚Â It was my ex-company tea lady who taught me to do this.
RECIPE : BIHUN SINGAPURA
- Small shrimps – A handful, peel off the shells and boil the shells to get some stock.Ã‚Â Just a little water will do.Ã‚Â Leave the shrimps asides
- 1 piece of bihun (enough for two or three person) – soak
- 1 large handful of beansprouts (taugeh)
- 1 stalk of coriader leaves (daun ketumbar) or Chinese celery (daun sup)
- 1 bulb of garlic (bawang putih) – pounded
- 1 onion (bawang merah) – pounded
- oil (minyak masak)
- black pepper, coarsely poundedÃ‚Â (lada hitam kasar)
- Heat oil, stir fry the pounded onion and garlic
- Add shrimps
- Add beansprout and coriander leaves
- Add bihun
- Add enough water to make the bihun moist
- Flavour it with black pepper, salt and some fish sauce
Of course, I cheated with the recipe and added oyster mushrooms and Chinese cabbages plus large prawns.Ã‚Â It is still lovely but I still prefer the simplicity of a Malay style bihun Singapura.Ã‚Â Anyone can tell me where to find it without waiting till Pasar Ramadhan to appear?Ã‚Â I wish Malay hawkers will vary their menu instead of the Tomyam, tomyam, tomyam and ikan bakar, ikan bakar, ikan bakar.Ã‚Â They have so many wonderful dishes to offer without copying the Thais, right?
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