Ingredients with Measurements:
- 200g bihun (rice vermicelli)
- 500ml seafood stock
- 200g mixed seafood (shrimp, squid, and fish)
- 2 cloves garlic, minced
- 1 onion, chopped
- 1 red chili, sliced
- 1 tablespoon vegetable oil
- 1 tablespoon soy sauce
- 1 tablespoon oyster sauce
- 1 tablespoon cornstarch
- Salt and pepper to taste
- Chopped scallions for garnish
Special equipment needed:
- Large pot
- Wok or frying pan
- Mixing bowl
- Whisk
Step-by-step instructions:
1. Soak the bihun in cold water for 10 minutes until soft. Drain and set aside.
2. In a mixing bowl, whisk together the seafood stock, soy sauce, oyster sauce, and cornstarch until well combined.
3. Heat the vegetable oil in a wok or frying pan over medium-high heat. Add the garlic, onion, and red chili and stir-fry for 1-2 minutes until fragrant.
4. Add the mixed seafood and stir-fry for 2-3 minutes until cooked through.
5. Pour in the seafood stock mixture and bring to a boil. Reduce heat and simmer for 5 minutes until the sauce thickens.
6. Season with salt and pepper to taste.
7. Add the soaked bihun to the wok and stir-fry for 2-3 minutes until heated through and coated in the sauce.
8. Serve hot, garnished with chopped scallions.
Time:
Preparation time: 15 minutes
Cooking time: 15 minutes
5. Temperature:
Medium-high heat for stir-frying and boiling, low heat for simmering.
Serving size:
This recipe serves 2-3 people.
Nutritional information:
Calories per serving: 350
Fat: 8g
Carbohydrates: 50g
Protein: 20g
Substitutions for ingredients:
- Any type of seafood can be used, such as clams, mussels, or crab.
- Chicken or beef stock can be used instead of seafood stock.
- Any type of chili can be used, such as green chili or jalapeno.
Variations:
- Add vegetables such as carrots, bell peppers, or bok choy for extra nutrition and flavor.
- Use different types of noodles such as egg noodles or udon noodles.
- Add a splash of lime juice for a tangy twist.
Tips and tricks:
- Soak the bihun in cold water for the recommended time to ensure it cooks evenly.
- Stir-fry the seafood quickly to prevent it from becoming tough and chewy.
- Adjust the seasoning to your taste by adding more or less salt and pepper.
Storage instructions:
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat in a microwave or on the stovetop until heated through.
Presentation ideas:
Serve in a large bowl with the seafood and bihun arranged on top, garnished with chopped scallions.
Garnishes:
Chopped scallions, sliced red chili, or a squeeze of lime juice.
Pairings:
This dish pairs well with a light and refreshing salad or steamed vegetables.
Suggested side dishes:
Steamed broccoli, green beans, or a side salad with a vinaigrette dressing.
Troubleshooting advice:
- If the sauce is too thick, add more stock or water to thin it out.
- If the seafood is overcooked, reduce the cooking time or lower the heat.
Food safety advice:
- Make sure the seafood is fresh and properly cooked to prevent foodborne illness.
- Store leftovers in the refrigerator and reheat to 165°F (74°C) before consuming.
Food history:
Bihun Kuah is a popular Indonesian dish that is commonly served as a street food. It is a flavorful and filling dish that is perfect for a quick and easy meal.
Flavor profiles:
This dish is savory, slightly spicy, and has a rich seafood flavor.
Serving suggestions:
Serve hot with a side of steamed vegetables or a light salad.
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Region: Indonesian