Aromatic Kiam Hu Bihun (Fried Salted Fish Rice Vermicelli) Recipe

It has been quite some time ago since I last ate this dish. I remember eating some nice salted fish bihun at a seafood restaurant in old Prai town. Anyway, with the new highway passing through that area, I guess the restaurant is no longer there. I was cooking supper for my kids and suddenly thought of this recipe. There is nothing complicated about this recipe. It is like frying normal bihun but with the addition of aromatic crispy salted fish. I like to eat this type of fried bihun with some lime juice squeezed over it. Talking about Kiam Hu Bihun with lime juice makes me drool! LOL!

Ingredients

Rice Vermicelli, ½ packet, soak in water until soft

Light soya sauce, 1 table spoon

Dark Soya sauce, ½ teaspoon

Egg, 1 pc

Shallots, 3 pcs, sliced thinly

Salt to taste

Salted fish (preferably Kurau), 1 small piece, deep fried until crispy, cut into small pieces

 Lettuce, for garnishing

Taugeh (bean sprouts), 1 cup (optional)

Heat up wok and put in 2 table spoons of vegetable oil. Fry the shallots until golden brown and the put it aside. Put the bihun (rice vermicelli) in to the wok. Fry for a short while. Add in the light soya sauce, dark soya sauce and salt to taste. Fry the bihun until the dark soya sauce evenly covered it. Move the bihun to the side, leaving the middle wok portion exposed. Add a little oil. Pour the egg in to the wok and quickly fry the bihun and eggs mixture. Add taugeh and fry for a short while. Squeeze some lime juice over the ried salted fish bihun and garnish with lettuce before serving.