First come, first served…

My Trengganu friends gave me a bottle of tom yam sauce when they came to town that day – nicer than Nona, the brand I usually use, they say. I thought of trying it the other day but I changed my mind – it is good till 2016 so I guess it can wait. I remember I still have the nyonya sauce that Merryn sent me sometime ago…

Nyonya sauce from Merryn
*Archive photo*

My missus used it to steam fish once – it  was very nice, something like the just-as-yummy Thai-style sour and spicy fish sauce that I’ve blogged about before. I also used that to try and replicate the Singapore nyonya mee siam and though it was very nice, it entailed a lot of work and I would not be all that keen to do it all over again. Well, what was left of the bottle of the nyonya sauce had been sitting in the fridge all this while so the other morning, I thought I might as well use that to cook something for breakfast…and instead of frying, like how I cooked my tom yam bihun, I decided to try something different – bihun in nyonya sauce/gravy.

I fried some finely-chopped garlic in a bit of oil, threw in some bihun and added fish sauce and an egg and dished that out into a bowl…

Bihun, fried

Then, I poured a bit of water into the wok and added the nyonya sauce…

Add nyonya sauce

– enough to get the colour that I wanted, three scoops altogether and after that, in went the sliced Bombay onion, curry leaves and the skinny stalk of serai (lemon grass) from my garden, bruised…

Add onion, curry leaves & serai

No, I did not fry everything in oil first – I guess everyone would agree that we sure can do with a little less oil in our cooking, right?

I let that simmer to bring out the fragrances in those ingredients and next, I put in the sotong (squid) and the sliced fish cake plus a tomato cut into wedges…

Add sotong, fish cake & tomato

…and allowed it to continue simmering for the taste and sweetness of the seafood added especially.

Once done, I poured the sauce over the aforementioned fried bihun

Pour sauce

…and garnished with chopped spring onions…

Garnish

…and served.

I tossed everything together to mix the sauce with the bihun well…

Tossed

…before dishing out the amount that I wanted…

1st helping

…and diving in.

Yes, it was very nice and you can bet that I had more than just that one helping…and yes, I would want to cook it this way again.