Northern-Style Fried Rice Vermicelli

Northern-Style Fried Rice Vermicelli (Bihun Goreng Utara)
Recipe by Liza Zainol

3 tablespoons cooking oil

4 shallots, chopped finely

4 cloves garlic, chopped finely

Chilli paste (mix together)

2 tablespoons chilli powder

125ml water


1 tablespoon dried shrimps, washed and drained

2 tablespoons preserved soybean paste (tauchu)

200g unpeeled prawns, washed

200g rice vermicelli (bihun), soaked until soft

4 stalks flowering cabbage (choy sum/sawi), cut into 3cm lengths

Seasoning

1 tablespoon light soy sauce

1 tablespoon squid/fish sauce

1 tablespoon vinegar

1 teaspoon salt

1 teaspoon sugar

1/8 teaspoon pepper


150g Chinese chives, cut into 3cm lengths

150g beansprouts

2 pieces hard beancurd (tau kwa), deep fried and cut into cubes

Garnish

3 red chillies, sliced

3 tablespoons shallot crisps

3 stalks spring onion, cut into 3cm lengths

2 eggs, fried into an omelette with a pinch of salt and sliced thinly

3 limes, cut into wedges
Method
Heat the oil in a wok over a medium flame to sauté the shallots and garlic until fragrant. Add the chilli paste and fry until aromatic – about 3 minutes. Add the dried shrimps and fry for a minute before adding the bean paste and fresh prawns. Stir-fry until aromatic.

Add the rice vermicelli, flowering cabbage and seasoning ingredients. Stir-fry to mix thoroughly, about 5 minutes.

Add the chives, bean sprouts and fried beancurd and stir-fry to mix well. Turn off the flame and dish out unto a serving platter. Garnish before serving.

Note
This popular breakfast fare and anytime snack is fried in a dry style, with the chilli powder and chives lending their aromas.