Bihun goreng cina

Dalam banyak2 noodle my most favorite is, and will always be, is bihun. Or sometimes called mihun or meehoon.

And dalam banyak2 style goreng mihun, two of my all time favorite are mihun goreng cina and mihun hailam.

Now dalam banyak2 kali buat mi, mihun selalu tak jadi and therefore i lebih rajin buat mee sebab failure rate is lower. :p

Anyhoe, since pepagi dah kena tinggal and takde keta pulak tu, terpaksa la memberanikan diri goreng mihun jugak. Luckily for me, I have everything I need sans the prawns.

Took the recipe from here (Thank you madam!):

http://dapurkakyah.blogspot.com/2012/11/bihun-goreng-cina.html 

My cincai / apa2ygada version:

3 squares of bihun(rendam through out the prep time)
4 ulas bawang putih(tumbuk)
2 ulas bawang merah(tumbuk)
Sebiji cili merah(tumbuk)
1 sudu besar sos tiram
Seekor sotong(potong memanjang)
Isi ayam(Potong kecil)
Sebiji telur
Lada hitam
Lada sulah
Daun sup(potong kecil)
garam
Minyak untuk menumis

What to remember : once dah masukkan and sautee a bit chicken and sotong, add water at this point. And masuk garam siap2.

Then only masuk bihun and the vegs.

Final note, happy that it turned out okay. Definitely can repeat. 

Char Kuey Teow

Dah lama nak try masak Char Kuey Teow ni but somehow never got around to it.

Dulu ada beli this fridge magnet with char kuey teow recipe and it has been there punya la lama, and each time bukak fridge I thought to myself, bila la nak buat ni...  Dah bertahun kot punya lama finally now baru nak buat, though tak ikut recipe dia cos macam too many ingredients (ni kes malas nak buat groceries shopping).

So I improvise (read cincai-ing) and ikut sesedap rasa instead:

1 packet of kuey teow (450 g)

1 tbl sp cili boh

Oil (abt 3 or 4 spoons)

Oystersauce 1 tblsp

A dash of light soy sauce

Abt 3 tblsp soy sauce (the likes of tamin/ habhal - i didnt hv dark soy sauce)

3 cloves garlic - crush

Taugeh - i like them a lit so i put in about 2 handful

Chives

6 large sized prawn

1 handful Cockles 

3 eggs

The method:

Note * make sure all ingredients are ready and handy cause u need to be fast because of the high heat. Which is why no picca as well, no time :p

Over absolute high heat, add in oil

When its hot, add in garlic

Stir, the add in almost immediately ciliboh

Add in oyster sauce, soy sauces

Add a bit of water if its too thick

Stir, then add in cockles, prawns

When prawn is half cooked add in the kuey teow

Toss it well so that the sauce is all even. I add in a bit of water to help it spread a bit

Once mixed well, add taugeh and chives

Add salt to taste

Lastly, put in the eggs 

Thats it!

Bon appettite