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…


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 pasteΒ 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?

Author: suituapui

Ancient relic but very young at heart. Enjoys food and cooking...and travelling and being with friends.

44 thoughts on “A little bit left…”

  1. Awww, making me so hungry in the middle of the night.

    Where are you? KL? Penang? Ipoh? All the cities that never sleep…. Can, can go out and there will always be things to eat, no problem one. I think we also have in Sibu…just that I never go out so late so I would not know exactly where. πŸ˜‰

  2. Drool,…..this looks too yummy!

    It is!!! Room for improvement though…but the best part is it’s hassle free. Nice and easy! πŸ˜‰

  3. I dont know why but after reading this simple blog post , the meehun goreng stir me to the core…Im definitely gonna get one at the Malay stall down my apartment…;P

    Go ahead. Any good? Here, if it’s fried rice or ffied mihun, I have yet to find a place with very nice ones, nicer than mine. Mee and kway teow, there are a couple of good places but not these…

  4. wow that certainly looks yummy!! compare to my cafeteria breakfast. TT

    Hah!!! Ask your company to give me the tender to run the cafeteria… You’ll have all the yummy stuff for all your meals, I assure you. πŸ˜€

  5. Another wonderful dish from you. Looks colorful and appetizing. You are right, we always discover how to cook it better the next time. That’s the beauty of cooking your own meals.

    Yes, always think of changing for the better…for always, there will be room to improvise and for improvement.

  6. Wow, fresh herbs from your own garden. That’s nice πŸ™‚

    My missus plants a few of those herbs so whenever we want to use in our cooking, we can just go and pluck… πŸ˜‰

  7. You are really gifted … enjoy preparing, enjoy eating, the best part is you know what to do best
    with what you have in the house – good work!

    Like I always say, I’m basically lazy…so the cooking must not be too tedious…plus I’m always lazy to go marketing so I will just see what there is in the fridge and make use of what is in there.

  8. aiyo! you can make some money by selling the basil leaves in the market la! πŸ™‚ it is very frustrating to shop for fresh herbs in sibu

    I can. Gosh!!! They grow so fast… I wonder how much I can make out of selling them.

  9. I love fried meehoon be it the most basic “economical” style plain with just bean sprouts.. yeah I agree, it’s tough to keep your standard in every cooking but I do believe practice makes perfect.. so if you are cooking and experimenting this five times a week, sure you’ll have something perfect!! hehe.. πŸ™‚

    Yes, yes…almost perfect…but with a little bit of this and a little bit of that, it can be better than perfect. Anything such thing ah? LOL!!! πŸ˜€

  10. Yum! Good variation this. I do love mee siam as well but it’s so tedious to make up the rempah. Think I’ll go get me a ready packet like you. No time to be a food snob πŸ˜€ Hahaha! That’ll be the day I become one. I’m all for easy!

    Ya…the die-hards would scoff at all these instant ready mixes…but I’m like you – any easy way out, as long as it is nice enough, it’s good enough for me! πŸ™‚

  11. It looks great.
    I like your way .. always look for improvement…
    Maybe you should adopt those Japs way of solving problem .. 5Y,
    Check on all the 4M (Man, Method, Material, Machine).. or maybe the “MAN” is the problem le.. lol
    your cooking skill getting better? hmm I will add another point for you ..
    u r closer to become my cook.. kakakakaakakkaka

    Humph!!! You want to employ me? You can afford me kah? πŸ˜‰

  12. This looks SO good! I LOVE tom yam! I would have easily finished up that portion that you cooked right there! hehe… thanks for sharing the recipe, I’ll try it out maybe this weekend! πŸ™‚

    Good luck. I just had tom yam mihun at one of the shops in town this morning – watch out for the post… πŸ˜‰

  13. Wah, so many seafood, mind to send some over ? almost starve till death here πŸ˜›

    What? In Penang? Surrounded by sea, seafood a-plenty… Don’t bluff! LOL!!! πŸ˜€

  14. Wow, looks so colourful and appetizing. Hmmm, I like this hassle free receipt and can get my wok working now. Will substitute mihun with mee cos I am a mee lover. I have got lots of these basil leaves in my garden too. So can make use of it.

    Good, good… Give it a try and tell me whether it is nice or not with mee. I think they have this with spaghetti at Payung – also nice…but theirs basah sikit, tossed with tom yam gravy not fried.

  15. dies…i have yet to try out Shereen’s Mi Siam and now gatal wanna try out yours…But then no white mice…both bosses dont eat spicy food 😦

    Not spicy! Not at all!!! Itu cili pondan – good for colour only… You can fry without chili and then when eating, you add your own cili potong… πŸ˜‰

  16. Tom Yam Mee Hoon! Simply delicious. Sometimes when I ran out of idea, instead of the normal kicap mee hoon..I’ll use Tom Yam paste oso….but not as nice as yours le T_T

    Why not? That’s the main ingredient… The sotong or prawn or whatever you had will, of course, enhance the taste but the paste is the main thing necessary. Mee hoon with canned soy sauce clams or stewed pork also very nice.

  17. Aiyo, so yummy leh. And I’d also like to have some beef rendang together with this, mmmmm! Your mee siam yesterday also very very yummy – spicy food is just great for the cold days right now πŸ™‚
    Eh, nice big photos, I like. And the background colour, my eyes are seeing it as cerise – warm, cosy, snuggly…

    Beef rendang? Aiyor…have that with rice or ketupat or lemang. This one has got sotong already, no need extra protein. Would need some veg for a balanced meal though – maybe ulam…or Thai-style salad would be nice. You like things big eh? Wink! Wink! LOL!!!

    1. You trying to tempt me to reply to the “…you like things big eh..”?! I’m on good behaviour πŸ™‚ Beef rendang, sotong rendang – both very nice lah with the dry type of mee siam. Please don’t cook anything yummy for breakfast tomorrow and post on FB, ok? Just have biscuits and coffee πŸ™‚

      Tomorrow’s post…no food! You’re safe!

  18. My son loves mee hoon, I’m usually too lazy to cook early in the morning so we jus tapau from the Malay aunty.

    And I’m too lazy to go out… Guess when it’s right below the apartment, I would be lazy to cook too. Hehehehehe!!!! πŸ˜‰

  19. Yup, I’m a strong believer of improving yourself every single day too. The kaizen thing. πŸ™‚

    Yours sure looks good though, I’ll eat it in a heartbeat, I’m so hungry right now.

    Haven’t had lunch yet? Poor thing… LOL!!! This was good! Wouldn’t mind having it again or cooking for friends. Want some? Come, come!!! Wink! Wink! LOL!!!

  20. that’s what Vietnamese basil leaves look like? oh cool! i think my gandma had those at her backyard, and i tot they were flowers! haha nobody tried them for cooking before. That bihun does loook soooo good! wohooo!!

    It does look good, doesn’t it? Tasted real good too… πŸ˜‰

  21. ehhh, nice pink theme STP! me likey.. like that way I likey all your nom nom writeups.. yum!

    Maroon, Isaac, maroon!!! LOL!!! πŸ˜€ Why, you like? You cannot eat leh…never want to come to Sibu one… 😦

  22. yum yum!! Your mee hoon look very good, just like the mee hoon that i had this morning. Love the colour, add some lime..can give extra taste. But of course my mee hoon ingredient not as much as yours ( no, i didn’t cook, i buy) hahhahaha

    Yes, I was thinking also…would be nice with a squeeze of lime…but no lime in the fridge. Hehehehehe!!!

  23. This morning I went for a course.. they served meehoon and it reminded me of yours earlier in the FB… only that I cannot get to taste yours but theirs.. pedas too!

    Wah! So nice…free food! I missed those courses. 😦 You come to Sibu again, I can cook for you…no problem. πŸ˜‰

  24. You are a real good cook. Hopefully, I won’t have to learn to cook. Get some hot chick to do it for me. hahahaha~~

    Good luck…though I wonder how many “hot chicks” can cook. LOL!!! πŸ˜€

  25. Your tom yam sotong mihun really looks delicious & appetising! Seriously! yum yum… wish my man can cook as well as you πŸ˜›

    Never too late to learn… You spoil him, I guess…that’s why!

  26. Looks good! Maybe you should start your own restaurant. Then all your blogger friends will visit for the grand opening. And of course we will ask for free taste of your dishes. πŸ˜›

    No need to open. Can come to my town on a visit…and I’d happily cook for everybody. Would give me a chance to show off a bit. Hehehehehe!!! πŸ˜‰

  27. the mihun that you used seemed to be a little thick but the whole dish looked so nice except for the brittle noodles. I like those thin ones. hehe

    Ya…they have the extra-thin mihun ones…but this brand is the most popular and the place where I bought it only has this size…or the thick big ones like Penang laksa size….

  28. this meehoon looks so good. Now i learn that the new herb i am planting in the garden is actually Basil leaves in English πŸ™‚ (my friend told me it is 九局呔)

    It was! I would definitely want to cook it like this again… Very nice! πŸ˜‰

  29. Maybe you can add the basil in the end…sprinkle it individually. Crush it and cut it first of course πŸ™‚

    I am craving for a mihun (or meesua) with prawns πŸ™‚ I thought we would cook it last night but we cooked menudo instead. πŸ™‚

    Ya…I’ve seen them doing that at a cafe here but I think I prefer it cooked to eating it raw.

All opinions expressed in my blog are solely my own, that is my prerogative - you may or may not agree, that is yours. To each his/her own. For food and other reviews, you may email me at sibutuapui@yahoo.com

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