When we
were kids, we sometimes used to lie down on green grass and watched the clouds
floats by. We still do like it, even we are way past our childhood days, but
with time crunch, it’s not something very frequent these days. Some will say
huh! Who does that, kids not grown-ups like us, to that I would say it’s good
to be a kid sometimes, to recall back all the innocence that we have lost in
this maddening world of materialistic values.
When I see kids these days, hooked
on to social media, and connecting with friends through smart-phones, I feel, as
if we are somehow losing it out to technology, where is that innocence these days?
And the problem is either you are in, or completely out, and with tremendous
amount of peer pressure to fit in. Not all diagrams point to circles, some can
be square as well. Then why put things into symmetric pigeon –holes.
Not all
silly things makes us silly, you silly! …That’s what, my Ma told me once. And I
couldn’t apprehend what she meant with that. Now that, I am myself a mother, I
know what she meant.
We still
catch up our cloud floating sessions sometimes, in spite of hectic schedules.
Let’s see how long we will be able to do things like this in coming future as
well.
Fried bihun,
I happened to taste it for first time when one of my Malaysian friend in London
made it for me, and with shrimps, we really liked the taste. The thin rice
vermicelli soaked the flavours of soya sauce well and prawns were juicy, and soft.
The noodles were light and flavourful.
Bihun/beehun
is rice vermicelli in Malaysia, so when I tasted Singapore style Bihun in one
of our local restaurant here, I thought to make it again in comfy of my home.
As of now, I don’t think Singapore style noodles is popular in Singapore itself.
But there, most of them know it as Fried Bihun/Beehun or fried rice vermicelli.
Well this is a great accompaniment with all sorts of curries and other sautéed vegetables. This is how
we like to make it.
Singapore
style Beehun/Bihun – Fried rice vermicelli with Tofu and Bok Choy
Recipe
requirements (Serves 2-3)
150-200 g
of thin rice vermicelli /Beehun/Bihun/angel hair vermicelli
3-4 tbs of
cooking oil
2-3 garlic
pods
1 medium
size onion
300 gms of
firm tofu cut into cubes
2-3 Bok
choy bundles or about 8-10 small Bok Choy
1 medium
size carrots
3-4 Thai red chillies slit in between
2 free
range eggs (optional)
6-7 fried
shrimps (optional)
For the
sauce
2-3 tsp of
thick soya sauce
1tsp of light soya sauce
2-3 tsp of
hot chilli sauce
Salt as per
taste
Method
Soak rice vermicelli
or also known as bee hun/ bihun in water for about 20 mints or till they turn
soft.
Chop and
cut all the vegetables finely preferably in thin juliennes.
Now add in 2
tbs of cooking oil in a fry pan, add in eggs and fry well. Take them out in a
separate plate.
Now add in
reserved bit of cooking oil and stir/fry garlic and then onions.
Now add
rest of the chopped vegetables- carrots,chilies, bok choy etc.
In a mixing
bowl- mix in hot chilies sauce and soya sauce and salt.
Now add
this sauce to the above fried mixture of vegetables.
Add in
soaked and soft bihun/rice vermicelli.
Mix in with
a spatula gently and garnish with fried eggs or shrimps.You can substitute Tofu with paneer cubes.
Singapore
style bihun is ready to be served.
Today is Shubh Mahalaya , after this Navaratri starts.
Wish you
all Shubh Mahalaya and Festive greetings.
