Her way…

That day, my girl said that she would fry some bihun (rice vermicelli) for lunch and I thought she would just fry it the usual way with whatever ingredients she would like to add. Little did I know that she would be cooking it her way and we sure were surprised when she said lunch was ready and this…

…was served.

As it turned out, she fried the bihun first till nice and crispy…

…similar to that in the ying yong that she had here sometime ago. That gave it a very nice fragrance and taste that one would not get when frying bihun, pre-soaked to soften just like that. She cut it into bite-sizes before placing it in a plate.

After that, she prepared the egg gravy…

…following this kway teow kungfu recipe on Youtube. I guess that is Cantonese flat rice noodles in Malay. Once done, she poured it over the fried bihun and served…and yes, it was very nice and sure was a delightful change from the usual.

She said that she should have made a bit more gravy as she felt there wasn’t quite enough to cover the bihun completely. However, I, on the other hand, felt that it was enough but perhaps she should add a lot more ingredients to give it a bit of colour. I think she had prawns and enoki mushroom plus julienned carrot – perhaps a bit of green vegetable (sawi) would be nice and I sure would not mind a bit of sotong (squid) and chicken slices.

I don’t know if she will cook this again – I sure would not be all that keen as it looked like quite a lot of work.