The Curvy Kitchen Goddess

I don't like my Bihun to be soggy. Here are my tricks! Read on. I'll make sure I soak my Bihun for at least 30 good minutes. This should be enough to soften them. Set aside. Before I fry them this is what I will usually do. Boil some water. (whole kettle - approximately 1.8 litre) Place Bihun in the strainer. Throw in the water (evenly). I usually avoid soaking my Bihun with the boiling water, chances to end up with a soggy Bihun is high.

Bihun Goreng TomYam (heavily garnished)  Ingredient Oil - 5 tablespoons Chilli Paste : 4 tablespoons Bawang Paste : 2 tablespoons Oyster Sauce : 2 tablespoons Salt : 1 1/2 teaspoons Lemongrass : 3 (cut them finely) Carrot - 350 grams Cabbage - 300 grams Chicken - 200 grams Tom Yam Paste: 2 tablespoons or Tom Yam Cube: 2 cubes Bihun : 400 grams Optional Anchovies paste / powder : 2 teaspoons or Cukup Rasa: 1 teaspoon How To Soak the Bihun until it's softens. Set aside. Heat the wok, throw in the oil. Add the Chilli Paste, Bawang Paste, Oyster Sauce, Salt Lemon Grass, Tom Yan paste/cubes, Chicken and the optional items. Fry it for a good while until the chilli paste is cooked. Throw in them vege; carrot and cabbage Stir. Leave it for 3 mins or so until the veg soften (a bit) Then add the Bihun. Stir them well and evenly. Done. Garnish with egg rolls, coriander leaves, fried shallots, red chilli.

Ingredients Shallots - 50 grams Ginger - 50 grams Garlic - 50 grams Dried Shrimps - 3 tablespoons Water - 1 Cup How To Blend them all. Set aside and keep it in the fridge.