Bihun Goreng Tomyam Sheila Rusly..
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Introduction
Bihun Goreng Tomyam Sheila Rusly is a delicious and spicy stir-fried rice noodle dish that is popular in Malaysia. This dish is a fusion of Thai and Malaysian flavors, creating a unique and mouthwatering taste. Sheila Rusly, a well-known Malaysian chef, has put her own twist on this dish, making it even more flavorful and satisfying. Bihun Goreng Tomyam is a perfect dish for those who love spicy and tangy flavors, and it can be enjoyed as a main course or a side dish.
Ingredients
For the Bihun:
- 200g rice vermicelli (bihun)
- 2 tablespoons cooking oil
- 2 cloves garlic, minced
- 1 onion, sliced
- 1 red chili, sliced
- 1 green chili, sliced
- 1 carrot, julienned
- 100g shrimp, peeled and deveined
- 100g chicken breast, thinly sliced
- 2 tablespoons tom yum paste
- 1 tablespoon soy sauce
- 1 tablespoon fish sauce
- 1 tablespoon sugar
- 1 cup bean sprouts
- 2 spring onions, chopped
- 2 tablespoons chopped coriander leaves
- Lime wedges, for serving
For the Tomyam Sauce:
- 1 tablespoon cooking oil
- 2 cloves garlic, minced
- 1 onion, sliced
- 2 tablespoons tom yum paste
- 1 tablespoon chili paste
- 1 cup chicken stock
- 2 tablespoons lime juice
- 1 tablespoon sugar
- Salt, to taste
Instructions
Step 1: Prepare the Bihun
1. Soak the rice vermicelli in hot water for about 5 minutes, or until softened. Drain and set aside.
2. Heat the cooking oil in a wok or large frying pan over medium heat.
3. Add the minced garlic, sliced onion, red chili, and green chili. Stir-fry for 2-3 minutes, or until the onion is translucent.
4. Add the julienned carrot and cook for another 2 minutes.
5. Push the vegetables to one side of the pan and add the shrimp and chicken. Cook until the shrimp turns pink and the chicken is cooked through.
6. Add the tom yum paste, soy sauce, fish sauce, and sugar. Stir well to combine.
7. Add the soaked rice vermicelli and stir-fry for another 2-3 minutes, or until the noodles are heated through.
8. Add the bean sprouts, chopped spring onions, and coriander leaves. Stir-fry for another minute.
9. Serve the bihun goreng tomyam hot, garnished with lime wedges.
Step 2: Prepare the Tomyam Sauce
1. Heat the cooking oil in a small saucepan over medium heat.
2. Add the minced garlic and sliced onion. Stir-fry for 2-3 minutes, or until the onion is translucent.
3. Add the tom yum paste and chili paste. Stir well to combine.
4. Add the chicken stock, lime juice, sugar, and salt. Bring to a boil and simmer for 5 minutes.
5. Remove from heat and set aside.
Nutrition
Calories: 318kcal | Carbohydrates: 48g | Protein: 11g | Fat: 8g | Saturated Fat: 1g | Cholesterol: 39mg | Sodium: 825mg | Potassium: 295mg | Fiber: 4g | Sugar: 7g | Vitamin A: 2484IU | Vitamin C: 41mg | Calcium: 35mg | Iron: 1mg
