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
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.