Ingredients with Measurements:
- 200g bihun (rice vermicelli)
- 1 can (400ml) coconut milk
- 2 cups chicken stock
- 2 stalks lemongrass, bruised
- 4 kaffir lime leaves
- 1 tsp turmeric powder
- 1 tsp coriander powder
- 1 tsp cumin powder
- 1 tsp salt
- 2 tbsp vegetable oil
- 1 onion, diced
- 3 cloves garlic, minced
- 1 red chili, sliced
- 1 green chili, sliced
- 1 cup bean sprouts
- 1 cup shredded chicken
- 1 lime, cut into wedges
- Fresh cilantro, chopped
Special Equipment Needed:
- Large pot
- Strainer
- Wok or large frying pan
Step-by-Step Instructions:
1. Soak the bihun in cold water for 15 minutes. Drain and set aside.
2. In a large pot, combine the coconut milk, chicken stock, lemongrass, kaffir lime leaves, turmeric powder, coriander powder, cumin powder, and salt. Bring to a boil and then reduce heat to low. Simmer for 10 minutes.
3. In a wok or large frying pan, heat the vegetable oil over medium-high heat. Add the onion, garlic, red chili, and green chili. Stir-fry for 2-3 minutes until fragrant.
4. Add the shredded chicken to the wok and stir-fry for another 2-3 minutes until cooked through.
5. Add the bean sprouts to the wok and stir-fry for 1-2 minutes until slightly wilted.
6. Pour the coconut milk mixture into the wok and bring to a boil.
7. Add the bihun to the wok and stir to combine. Cook for 2-3 minutes until the bihun is tender and has absorbed the flavors of the broth.
8. Serve the Coconut Bihun Kuah hot, garnished with fresh cilantro and lime wedges.
Time:
Preparation time: 20 minutes
Cooking time: 20 minutes
Temperature:
Low heat for simmering the broth, medium-high heat for stir-frying the ingredients.
Serving size:
This recipe serves 4 people.
Nutritional information:
Calories per serving: 385
Fat: 23g
Carbohydrates: 29g
Protein: 18g
Sodium: 660mg
Sugar: 2g
Substitutions for ingredients:
- Chicken stock can be substituted with vegetable stock or water.
- Shredded chicken can be substituted with shrimp, tofu, or beef.
- Red and green chilies can be substituted with chili flakes or chili paste.
Variations:
- Add sliced mushrooms or other vegetables such as carrots or bell peppers.
- Use different types of noodles such as egg noodles or udon noodles.
- Make it vegetarian by omitting the chicken and using vegetable stock.
Tips and Tricks:
- Soak the bihun in cold water to prevent it from becoming mushy.
- Bruise the lemongrass stalks by hitting them with the back of a knife to release their flavor.
- Use fresh coconut milk for a richer flavor.
- Adjust the amount of chili according to your preference for spiciness.
Storage Instructions:
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating Instructions:
Reheat in a pot over low heat, stirring occasionally, until heated through.
Presentation Ideas and Garnishes:
Serve in individual bowls and garnish with fresh cilantro and lime wedges.
Pairings:
This dish pairs well with a light and refreshing salad or a side of steamed vegetables.
Suggested Side Dishes:
- Green papaya salad
- Stir-fried bok choy
- Steamed broccoli
Troubleshooting Advice:
- If the broth is too thick, add more chicken stock or water to thin it out.
- If the bihun is too dry, add more broth or water to moisten it.
Food Safety Advice:
- Make sure to cook the chicken thoroughly to prevent foodborne illness.
- Store leftovers in the refrigerator within 2 hours of cooking.
Food History:
Bihun Kuah is a popular Indonesian dish that is often served as a breakfast or lunch. It is believed to have originated from the island of Java and has since spread throughout the country and Southeast Asia.
Flavor Profiles:
This dish has a creamy and fragrant coconut broth with a hint of lemongrass and kaffir lime. The bihun noodles are tender and absorb the flavors of the broth, while the shredded chicken and bean sprouts add texture and flavor.
Serving Suggestions:
Serve hot and enjoy as a comforting and flavorful meal.
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Region: Indonesian