Ingredients with Measurements:
- 200g bihun (rice vermicelli)
- 500ml water
- 1 tbsp oil
- 1 onion, sliced
- 2 cloves garlic, minced
- 1 tsp ginger, grated
- 1 tsp turmeric powder
- 1 tsp coriander powder
- 1 tsp cumin powder
- 1 tsp chili powder
- 1 tsp salt
- 1 can coconut milk (400ml)
- 200g prawns, peeled and deveined
- 2 tbsp soy sauce
- 1 tbsp lime juice
- 1 tbsp brown sugar
- 1 red chili, sliced
- 1 green chili, sliced
- 2 stalks scallions, sliced
Special equipment needed: None
Step-by-step instructions:
1. Soak the bihun in cold water for 10 minutes, then drain and set aside.
2. In a pot, heat the oil over medium heat. Add the onion, garlic, and ginger and sauté until fragrant.
3. Add the turmeric, coriander, cumin, chili powder, and salt. Stir well.
4. Add the coconut milk and water. Bring to a boil.
5. Add the prawns and cook for 2-3 minutes until they turn pink.
6. Add the soy sauce, lime juice, and brown sugar. Stir well.
7. Add the bihun and cook for 2-3 minutes until they are soft and tender.
8. Garnish with sliced red chili, green chili, and scallions.
20 minutes
5. Temperature: Medium heat
Serving size: 4 servings
Nutritional information:
Calories per serving: 350
Fat: 20g
Carbohydrates: 30g
Protein: 15g
Substitutions for ingredients:
- Chicken or beef can be used instead of prawns.
- If you don't have fresh ginger, you can use ginger powder.
Variations:
- Add vegetables such as carrots, cabbage, or bean sprouts.
- Use different types of noodles such as egg noodles or udon noodles.
Tips and tricks:
- Soak the bihun in cold water to prevent them from sticking together.
- Adjust the amount of chili powder according to your preference for spiciness.
Storage instructions:
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat in the microwave or on the stovetop until heated through.
Presentation ideas:
- Serve in individual bowls with the garnishes on top.
Garnishes:
- Sliced red chili, green chili, and scallions.
Pairings:
- Serve with a side of steamed rice.
Suggested side dishes:
- Stir-fried vegetables or a simple green salad.
Troubleshooting advice:
- If the bihun is too dry, add a little more water or coconut milk.
Food safety advice:
- Make sure the prawns are fully cooked before serving.
Food history:
- Bihun Kuah is a popular dish in Southeast Asia, especially in Malaysia and Indonesia.
Flavor profiles:
- The dish has a creamy and slightly spicy flavor with a hint of sweetness.
Serving suggestions:
- Serve as a main dish for lunch or dinner.
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Region: Indonesian