Any way I want…

I had some leftover stuff in the fridge the other morning so I decided to fry some bihun for breakfast.

No, I did not want to use my stock of canned clams in soy sauce. My girl used one can to fry her pek koi and when I fried the same the other day, my way, somebody commented on Facebook that I should have used those clams. Honestly, is there a fixed way to cook something – there’s no law that says something must follow some specific recipe, is there? So why can’t I cook it any way I want? Who knows the end result may be just as nice…or even nicer!

I said that I was not about to use up mine as they were difficult to get and he said there were a lot at a supermarket on the other side of town. For one thing, it is located very far away and for another, there was a COVID-19 case not too long ago, a student home from Indonesia, negative throughout his quarantine in Kuching and tested positive when he got back here. Word went round that he dropped by there and the other place right across the traffic lights junction. I do not know if there was any truth in that but I sure would not take the chance and would stay far far away from that area.

Besides, the thing with those clams, when you see any, you’d better grab as many cans as you can. Give it a few days, it will all be sold out and it will take a few months before any new stock will arrive. I bought mine from that food and fruit shop near my house and the  next day, I noticed that they had moved all their stock to the shelf in front (customers are not allowed in the shop and will have to make their purchases over their makeshift counter) and since then, I have not seen any – all sold out, obviously and no new stock has come in yet at this point in time.

Anyway, back to my bihun, I had a lot of celery left from what my girl used for her cottage pie and I also had half a can of luncheon meat after using some of it for sandwiches so those were the ingredients I used…


…and chopped garlic and some of my missus’ blended chili even though there was not much left. For the celery, I picked the stalks with all the leaves and I cut the stalks thinly, leaving the leaves whole. They would all shrink when fried, anyway.

I soaked the bihun in hot water to soften and tossed it with the blended chili, a whole lot of pepper and some leftover seasoning from the instant noodles that I had not too long ago – I only use half usually as I find it a bit too salty when I use the whole sachet. I guess if you do not have that, you can substitute it with those chicken stock granules or salt and msg.

I fried the garlic in oil till golden brown, added the luncheon meat and the thinly-cut stalks of the celery before putting in the bihun. It looked kind of pale so I added a few drops of dark soy sauce…


…solely for the colour before throwing in the celery leaves.

Lastly, I added two eggs and once fried enough, I dished it all out…

Fried luncheon meat & celery bihun

…and sat down to enjoy the fruit of my labour.

Yes, it was very nice and obviously, my girl loved it – normally she does not eat that much in the  morning but that day, she had a second helping. There was some left so I finished it all off for lunch. As always, nothing went to waste…not if I could help it!

Author: suituapui

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

8 thoughts on “Any way I want…”

  1. Wow! Looks yummy. The meehoon looks soft which is my preference, meehoon must be soft. your wife didn’t eat your meehoon?

    She did eat, drowned in her ABC extra hot chili sauce, but she is not fond of ALL processed meats – luncheon meat, corned beef, sausages, ham, bacon…so I guess she would prefer it fried with canned clams in soy sauce or some other way.

  2. Reading this at this hour is really making me hungry right now. 😀

    Luncheon meat always makes everything more delicious.

    My missus would definitely disagree with you but no worries! My girl and I love luncheon meat – majority wins! LOL!!!

  3. Totally agree that there is no fixed rule to cook something. Sometimes, a bit of this and that would make a nice plate of fried bihun or rice. Usually I would soak my bihun in room temperature water to soften it and drain dry before frying. Now after reading your post, I doubt whether I should soak the bihun in hot water or room temperature water. I like A1 Thailand brand bihun.

    That’s the bihun I use now. Convenient instant noodle-like pieces. I like my bihun soft – soaking in room temperature water, it is still a little hard and after frying, sometimes still hard, not really soft. For one thing, this way, the bihun does not break easily if you fry too much and too long – will not become tiny bits and pieces.

  4. I would like it too. I couldnt find that canned clams around.

    Will blog on my fried mee hoon experience soon!!

    I hear they do have it in Kuching but same as in Sibu, only when the new stock arrives – sold out in no time at all!

    1. I thought I saw it in emart but maybe like you said, sold in quick time. Haha.

      Yes, time and canned clams in soy sauce wait for no man! LOL!!!

  5. you’re a recipe rule-breaker, heheh! i think being a renegade is good for home cooks, in terms of having the freedom to make it your way! and the bee hoon looks like a validation of your rebellion! 😀

    We’ll never know unless we try…but of course, there have been some disasters that ended up in the rubbish bin and of course, I would keep very very quiet about those. LOL!!!

  6. Been so long sinced i last had fried bee hoon, my mom usually fry it with canned stewed pork. Very tasty!

    I am sure yours tastes good with luncheon meat.

    I love it with canned stewed pork…but after all the horror stories about canned meat from China, I have stopped cooking bihun with that. I did blog about it before.

  7. Oh, I never fry bihun before with luncheon meat, only on rice… I can imagine they do taste good too with the noodles.. I don’t have dark sauce in my house, so my noodles and fried rice are always paler in comparison…

    Yes, luncheon meat sure is great with rice too! Oh? No soy sauce? That’s interesting! You never cook anything in soy sauce?

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.

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