A little bit left…

After cooking the Singapore mee siam the other day, I had a little bit of the mihun left so I decided to fry it one morning for breakfast…

Fried tom yam sotong mihun 1

These were the ingredients that I used…

Ingredients

The usual suspects – the sliced shallot and two or three cloves of garlic, some kunyit (tumeric), pounded and a stalk of serai (lemon grass), end bruised, sliced chili, a few of the Thai or Vietnamese basil leaves from my garden…

Thai basil

…and bottled tom yam paste.

I decided to use sotong (squid) so after I had fried the shallot and garlic slices till golden brown, I added a tablespoon of the tom yam paste and a sprinkling of sugar (to give a bit of sweetness to the sourish and spicy taste) before throwing in the sotong and mixing everything well and stirring till the sotong was cooked. Then I added the leaves and the sliced chili and also the mihun and mixed it all thoroughly and kept on frying till everything looked nicely done and had a pleasant golden colour. Finally, I added a few dashes of fish gravy/sauce (in place of salt) and a bit of msg…and then I broke an egg into the wok and mixed it with all that was inside…and that was it! Done!

There you have it, my fried tom yam sotong mihun

Fried tom yam sotong mihun 2

…with a sprinkling of some chopped spring onions on top. How did I feel about it? Well, it was very nice – I wouldn’t mind cooking this and serving it if I had some guests over for a buffet party and that was how good it was. But personally, I felt that it would taste even better if I had used prawns instead of sotong. One disappointment was that the chilies I found in the fridge and decided to use were not spicy hot at all – at best, they were good only for giving the dish some colour. Had I known that earlier, I would have used some cili padi instead.

Other than that, there wasn’t any sign of the Thai/Vietnamese basil leaves at all…

Fried tom yam sotong mihun 3

…and if at all, there wasn’t much hint that it was used. Next time, I must remember to put a lot more…and maybe some curry leaves as well.

Ah well, we learn new things every day and no matter what we do, there will always be room for improvement. Agree?