Ingredients
Malaysian Fried Bihun Siam
- 3 cups Rice Vermicelli (soaked)
- 1 cup Bean Sprouts
- 5 pieces Tofu (sliced)
- 1 Egg
- Vegetable Oil
- Salt / Pepper to taste
For Spice Mixture
- 5-6 Dried Red Chilies (soaked)
- 2 medium Onions
- 2 cloves Garlic
- ¼ cup Dried Shrimp (soaked)
For Garnishing
- Calamansi / Lime (quartered)
- Slices of Cucumber and Tomato
Preparation
- Soak the Rice Vermicelli for 1 hour until soft.
- Blend all the items in the Spice Mixture.
- Beat the Egg, and fry into a thin pancake, slice.
- Fry the Tofu pieces and set aside
- Heat 3-4 Tbs Vegetable Oil and fry the Spice Mixture until cooked and fragrant, lightly season, reserve 2-3 Tbs for garnishing.
- In the balance spice mixture, add back the Tofu and add a splash of Water, cook for 1 minute.
- Then add Rice Vermicelli to the mixture, mix and toss well. - Season with Salt and Pepper.
- Fry for a few minutes until Noodles are soft.
- Plate up the Bihun Siam and top with Fried Egg slices, - Tomato, Cucumber, Spice Mixture reserve and a slice of Lime.
- Before eating, squeeze Lime over Bihun Siam.
- Serve and Enjoy!
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