Saturday, 26 March 2016

Fried Bihun

Homemade fried bihun is easy to make, but making it delicious is not so easy. It involves manipulating the salt/sugar/soy sauce/tomato sauce ratios, herbs & vegetables content, and wateriness. Sometimes added beef or chicken can spoil the overall taste of the fried bihun. I will share my recipe for making fried bihun for my family.

Many children and adults do not like capsicum in their fried bihun - omit this or use red/green chillies instead.


  • Some chicken flesh or beef - cut into small pieces and season with soy sauce and pepper or chilli and tumeric
  • Some vegetables - cabbage, sawi, kangkung, taugeh etc - cut thin strips or 1" length
  • Taufu - add salt, and fry, then cut into small thin pieces
1 packet of bihun ... check for Halal logo. Do not use non Halal bihun. Soak in hot water and drain before frying.
1 medium Bombay onion - diced
3 cloves garlic - crushed
2 Tablespoons palm oil for frying (Murni brand)
1 Tablespoon soy sauce (HABHAL kicap masin)
1 Tablespoon tomato sauce (Life or Del Monte brand)
1 teaspoon sugar (gula halus)
1 teaspoon salt (light pink Himalayan salt)
some hot water for gravy

Additional food
tomatoes - cut into wedges
cucumber - cut thin slices
capsicum - boil first or add to fried bihun towards the end of cooking

bamboo spoon

How to

Heat oil in kuali and fry onion and garlic till fragrant.
Add beef or chicken and fry till cooked.
Add salt to taste.
Add other seasonings - pepper, tomato sauce, soy sauce.
Add vegetables and stir to mix.
Add hot water for some gravy and to prevent sticking.
Once the beef/chicken is cooked, add bihun and stir to mix.
Cook for an additional 10 minutes until mixture is totally cooked.
Remove from fire and serve hot with slices of taufu, capsicum, tomatoes and cucumber.