Ingredients with Measurements:
- 200g bihun (rice vermicelli)
- 500ml water
- 2 tbsp oil
- 2 cloves garlic, minced
- 1 onion, sliced
- 1 carrot, julienned
- 1 cup cabbage, shredded
- 1 cup bean sprouts
- 2 fish fillets
- 1 tsp salt
- 1 tsp black pepper
- 1 tsp cornstarch
- 2 cups chicken broth
- 2 tbsp soy sauce
- 1 tbsp oyster sauce
- 1 tbsp fish sauce
- 1 tsp sugar
- 1 tsp sesame oil
- 2 green onions, sliced
- 1 red chili, sliced
Special equipment needed:
- None
Step-by-step instructions:
1. Soak the bihun in cold water for 15 minutes, then drain and set aside.
2. Cut the fish fillets into bite-sized pieces and season with salt, black pepper, and cornstarch.
3. In a pot, heat the oil over medium-high heat and sauté the garlic and onion until fragrant.
4. Add the fish fillet pieces and cook until browned on all sides.
5. Add the chicken broth, soy sauce, oyster sauce, fish sauce, sugar, and sesame oil to the pot and bring to a boil.
6. Add the bihun, carrot, cabbage, and bean sprouts to the pot and cook for 5-7 minutes or until the vegetables are tender.
7. Serve the bihun kuah in bowls and garnish with green onions and red chili.
- Time:
Preparation time: 20 minutes
- Cooking time: 20 minutes
Temperature:
- None
Serving size:
- 4 servings
Nutritional information:
- Calories: 330
- Fat: 8g
- Carbohydrates: 45g
- Protein: 20g
Substitutions for ingredients:
- Chicken broth can be substituted with vegetable broth or water.
- Fish fillets can be substituted with shrimp, chicken, or tofu.
- Carrots, cabbage, and bean sprouts can be substituted with any vegetables of your choice.
Variations:
- Add sliced mushrooms or bell peppers for extra flavor.
- Use coconut milk instead of chicken broth for a creamier soup.
- Add a squeeze of lime juice for a tangy kick.
Tips and tricks:
- Soaking the bihun in cold water before cooking will prevent them from becoming mushy.
- Seasoning the fish fillets before cooking will enhance their flavor.
- Adjust the amount of soy sauce, oyster sauce, and fish sauce to your liking.
Storage instructions:
- Store any leftover bihun kuah in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat the bihun kuah in a pot over medium heat until heated through.
Presentation ideas:
- Serve the bihun kuah in bowls and garnish with green onions and red chili.
Garnishes:
- Green onions and red chili
Pairings:
- Serve with a side of steamed rice or crackers.
Suggested side dishes:
- Fried spring rolls or dumplings
Troubleshooting advice:
- If the bihun becomes too mushy, reduce the cooking time or soak them in cold water for a shorter amount of time.
Food safety advice:
- Make sure to cook the fish fillets thoroughly to prevent any foodborne illnesses.
Food history:
- Bihun kuah is a popular Indonesian dish that is often served as a breakfast or lunch meal.
Flavor profiles:
- Savory, umami, and slightly sweet.
Serving suggestions:
- Serve the bihun kuah hot and enjoy as a comforting meal.
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Region: Indonesian