Mihun Goreng Putih

Mihun or beehoon as it's sometimes called is rice vermicelli. It comes in dried so there's a need to soak in water to soften before it can being use for cooking/frying or a base filling for soups. Not like pastas where they're needed to be cook in boiling water before consumption. Beehoon stores well in a cool dry place for moons. Thus, it comes in pretty handy during emergencies or when you need to fix something real quick. We asian, uses beehoon in a number of cookings. It comes either fried or in soupy dishes. My one favourite is Mihun Goreng Putih - Fried Beehoon. I went blog-hopping and caught sight of this Beehoon Singapore. To me it's still the humble Mihun Goreng Putih I used to have. I reckon the different in name is just A NAME.

So today for breaking fast, Mihun Goreng Putih it is. I was still recovering from the flu bug and wasn't in the mood to cook anything than a one-dish meal. Didn't even had any sweets for dessert. I quickly fixed that in making a tall glass of Yeo's soybean and added in katira and semangkok. Ok, gotta get ready to meet up with Zaf and Yus to return their stacks of vcd that I borrowed eons back. Sorry guys for keeping them far too long...

Ingredients for Mihun Goreng Putih
4 garlic - minced
2 shallots - minced
light soy sauce
a pinch of salt
white pepper
200g beehoon - soaked
3 medium squid - sliced
6 prawns
green veges - chopped
carrots - jullienne
celantro - chopped finely
vege oil
water
Method
Heat oil and stir fry chopped garlic and shallots. Add in squids and prawns and let cook. Add in some water, light soy sauce and a pinch of salt. Mix. Add in soaked beehoon and let cook for a while till the beehoon soften further. Add in the green veges and carrots and mix well. Add in water if it gets too dry. Serve hot with some chopped celantro. Sometimes I'd have it with cut pickled green chillies or bird's eye chillies in light soy sauce. Simply heaven. You go try!