Coming back…

One very popular dish here at the noodle shops and stalls would be the fried bihun (rice vermicelli) with canned clams in soy sauce

AmoFood canned clams in soya saucea

I remember my mum cooking that in my growing up years using those made-in-China Amoy Canning product and though I enjoyed it, it wasn’t anything that you would find me craving for. Eventually, I noticed that it was taken over by this Singapore AmoFood group and was no longer made in China and one fine day, they stopped coming – it was not available anymore.

I searched everywhere, high and low, until a lady at a grocery store told me not to bother as they had stopped production and she asked me to use this

Sunstar clams in soy sauce

…instead and insisted that it was exactly the same. Much to my delight, it was! However, our troubles did not end there. The instant we saw any on the shelves at any shop, we had to grab many cans quickly as once the stock was finished, there would not be any forthcoming for months!!!

The price kept going up too!!! Initially, it was RM3.80 and then it went up to RM4.00 something and the other day, I picked up a few cans at a shop near my house…

RM5.00

…to add to those that I still had in my pantry and it was RM5.00!!! Whoever said that what goes up must come down sure had it all wrong!

In the meantime, I saw some excitement among my Kuching cousins on Facebook. One of them spotted the original AmoFood canned clams in soya sauce there – obviously, it has come back and is now available so of course, everybody wanted a few cans. This time around, it is made in Malaysia, NOT in Singapore anymore. I asked and found out that it was RM6.95 at the Kuching branch of that Sibu supermarket – a friend tells me it is RM6.50 a can here, slightly cheaper. However, in the light of the current COVID-19 situation (and that sure looks like another case of something going up and never coming down), I did not bother to go and check it out. After all, I still have a few cans of the Sunstar ones in the pantry.

Well, it was Ash Wednesday the other day, a day of fasting and abstinence…

Lent, fasting & abstinence

….and I decided I would fry some bihun with a can of those clams and leave it there for anyone who would want to eat, just a bit for the 2 small meatless collations before the 1 regular meatless meal, come evening time.

I went to the back of my garden to harvest my cangkok manis

Cangkok manis leaves

I sure am glad that it is growing really well now and of course, I had to tear the leaves into small bits…

Cangkok manis, shredded & torn

…to bring out the sweetness and to make chewing them easier.

I dropped some bihun into boiling water to soften and chopped some garlic…

Bihun, garlic and chili

…for use. I also sliced one fresh chili (this batch is not spicy at all, good only for colour) and I fried an omelette and sliced that thinly too so that I would be able to use them for garnishing prior to serving the bihun.

I opened the can of clams and poured the sauce all over the bihun

Bihun, sauce added

…mixing it altogether thoroughly so I would not have to do that while frying as this nicer and finer Thai one may pecah-peach or break up into very small bits when fried a bit too long. I also added a bit of dark soy sauce to give it a bit of colour so it would not look too pale.

Once everything was ready, I fried the garlic in oil till golden brown, threw in the cangkok manis to cook, followed by the clams and the bihun. I broke two eggs into the wok, scrambled them well and added them to the noodles and once done, I dished everything out and served…

Fried bihun with canned clams & soy sauce & cangkok manis

…garnished with the aforementioned sliced chili and omelette.

Well, self praise is no praise but I thought that was pretty good. The crowd at the stalls selling this in town here is testament to the fact that this is good and you can give it a try if you have never cooked it before.

Author: suituapui

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

10 thoughts on “Coming back…”

  1. Used to stock up a few cans of Sunstar clams in soya sauce in my pantry whenever I see them on the shelves. Has been searching high and low for them for quite sometimes now. My last 2 cans has been used up for my fried bihun just before CNY. Farley used to have them but now it seems to have disappear from the shelves again. I notice I bought the same type of bihun as yours. I love those fine bihun in a packet of 10 smaller pieces and cost around RM6.9o per pkt. Your bihun looks so good.

    Yes, this bihun is very convenient to use, just take the number of pieces needed, store the rest in a container.

    The Sunstar ones seems to be readily available now. Maybe because they have increased the price to RM5.00, fewer people are buying so no longer like before. Once sold out, had to wait for months for new arrivals. I don’t think I will spend that kind of money to buy the AmoFood one, too expensive. They got that from Ta Kiong, Kuching.

  2. Your mee hoon looked good!! I tried cooking it with the clams (found it last year) but apparently my family members weren’t impressed. Lol. My hubby doesn’t like these canned clams. I still have a can left in pantry. Maybe going to cook it in soup like how I make the shark fin soup in my reunion dinner.

    Oh no!!! Don’t do that!!! It will ruin the taste of your soup. Better just throw it away if nobody likes to eat it…or just give it to Irene. A lot of people in Sibu do – always see people sharing photos on Facebook, a couple of popular places in town for this. My missus cooked the Foochow tofu soup once – no canned oysters so she used these. Wrong move, not compatible at all.

  3. The sliced chili and omelette actually made the whole plate of dish even more presentable. I mean colourful. 🙂

    That’s the whole idea.

  4. Your bihun looks delicious! Haven’t tried cooking bihun with canned clams yet! One of these days will give it a try. Have tried kolo mee with canned clams instead of with the usual “char siew” and minced meat. It was delicious!

    Kolo mee? That’s new. Here, we only fry bihun with it.

  5. My childhood memories of canned seafood are smoked oysters and sardines.

    There’s a Foochow soup that makes use of canned oysters but not the smoked ones. They add dried mussels to soups, makes it so very sweet and nice. Dried scallops too!

  6. Your bee hoon looks so good and yummy. Have not seen these canned claws in our supermarkets before.

    Used to be made in Singapore, now in Malaysia.

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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