How to cook a delicious mihun? What about Chinese style mihun where you put some pork into it with taucu, or mihun soup with prawn? I don’t want to cook prawn or pork because me and my husband ate dim sum the day before, so i just google the net and found this sambal ala melayu, so i just give it a try. It’s simply delicious!
- 300g Cili Giling
- 150g dried *ikan bilis (*anchovies)
- 1 brown onion – sliced thinly
- 4 cloves of garlic – chopped finely
- 1/2 tbsp ginger – chopped finely
- 1 tbsp belachan paste
- Handful of cili padi (i prefer more cili padi)
- 3 pcs of fish cakes – sliced thinly
- 150g cabbage – sliced thinly
- 1/2 cup of water
- 1-2 tbsp oil
- 1 tsp sugar
- 1/2 tsp salt
- Omelette – sliced thinly
- 1 red chilli – sliced diagonally
A few limau kasturi cut halves and squeeze onto mihun for taste
- Fry ikan bilis in oil until it turns brown and crispy – about 7 minutes on medium fire. Dish it out and leave aside.
- Fry onion and ginger until fragrant.
- Add belacan paste. Stir well for 4 minutes until fragrant.
- Add cili giling. Fry for 1 minute until fragrant.
- Add water and let it simmer for 3 minutes. If you like more gravy, you may add more water.
- Add ikan bilis that you have fry earlier,add salt and sugar to taste.
- Add the blanched mihun (rice vermicilli) into the mixture. Add the sugar to balance out the spiciness. Add salt to taste. Use a pair of chopsticks to blend the spicy ingredients into the noodles on low heat. (approximately 8-10 minutes)
- Dish out the noodles on a serving platter. Garnish with omellete, chillis.Serve immediately.
You can put in the fridge and steam it up for tomorrow and guess what, it taste even better, happy cooking!