Not so good…

I used to fry bihun with the canned clams in soy sauce or the canned stewed pork or pork chops, like what my mother used to do before. However, there is soy sauce in those tinned stuff and hence, they are not gluten-free so I’ve stopped doing that altogether.

We would use these canned oysters…

Canned oysters

…for our Foochow tofu soup, what we call tau hu tear…

Tau hu tear
*Archive photo*

…but the other morning, I decided to use that to fry some bihun to see if it would be any good. There is no soy sauce in it, just oysters and salted water…

Oysters and salted water

I had the usual ingredients…

Ingredients

…that I would use for my fried rice and the rest – some sliced shallots and chilies and chopped garlic and I also had some serai (lemon grass) harvested from my garden and kept in the freezer for use and some curry leaves that my missus had dried to make tea and drink – it was raining that morning so I could not go out to get some fresh ones but I planted my spring onions in a shaded area so I was able to get some and use.

I added some curry powder to the bihun, pre-soaked in hot water to soften, and mixed thoroughly…

Mix with curry powder

I reckon that doing it first this way, I would not have to do it while frying the bihun causing it to pecah-pecah (broken into little bits and pieces). I fried the shallots and garlic till golden brown, added the chili and the serai and curry leaves before putting in the oysters and then, the bihun went in.

When it was about done, I added eggs and the spring onions before I dished it all out…

Fried bihun with oysters

I would say it was all right but no, there was no taste of the oysters unless I bit into one of them and I felt I should have added more curry powder for a much stronger taste.

Other than that, it would be much nicer, I’m sure, with prawns or sotong (squid) and some vegetables or bean sprouts added or fried in other ways such as with belacan or tom yam paste or corned beef.

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