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Bihun Hailam

I was really happy last night that my version of Bihun Hailam coz it tasted really good. I dunno what I did but it has the “spicegasm” effect ( I’m trying to actually make spicegasm into a real word ). Actually this is a Malay dish. I have no idea what Hailam means and I never bothered to find out. All I know is when the word Hailam is associated with Mee ( Pancit ), Bihun or Kway Teow ( flat rice noodles ), it is a noodle dish with thick black sauce and often spicy.

I think if we useĀ  Yellow Egg Noodles instead of Bihun, it will taste better. Bihun tend to suck all the gravy and makes the dish a little bit dry. Since Yellow Egg Noodles at my nearby sari sari store is not available, I opted to use Bihun instead. So let me share with you my version of Bihun Hailam.

INGREDIENTS :-

  • 250 gm of Bihun soak in water till soft and drain
  • Chinese cabbage ( you can put more if you like vegetables )
  • Tahong ( mussels ) – boil and remove from shell
  • one chicken breast cut into small pieces
  • squid or prawn
  • 3 table spoon dark soy sauce
  • one table spoon oyster sauce
  • one table spoon light soy sauce
  • 3 clove garlic – crush
  • one small onions sliced thinly
  • chili labuyo 2 ( put more if you like it spicy ) – pounded till paste like
  • 3/4 liter water
  • salt to taste
  • pepper to taste
  • corn starch one teaspoon

COOKING :-

  • heat up 5 table spoon cooking oil
  • saute garlic till fragrant
  • add in sliced onion
  • add in chicken meat and sea food
  • add in chili paste
  • add in dark soy sauce and oyster sauce
  • add in light soy sauce
  • add salt
  • add in Chinese cabbage
  • add 3/4 liter of water
  • when gravy is mixed well – add in Bihun
  • cook till Chinese cabbage is slightly soft ( not to soft – need to maintain crunchiness )
  • add in corn starch to thicken the gravy
  • add pepper and ready to serve

As you can see I fried an egg and made is as garnishing. Actually I don’t really care bout the garnishing, I just love eating fried egg. You can also squeeze some calamansi on to your Bihun Hailam. If you remember, I made a dish call Pancit with dark soy sauce Hokkien Style. The ingredients used are almost the same, but what made Bihun Hailam different from it is the chili labuyo paste. Sometimes adding just one additional ingredient can really change the outcome of the dish. So if you love spicy noodles, this is one recipe that is easy to cook and all ingredients are easy accessible in the Philippines.

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Posted by on July 28, 2010. Filed under Food,Philippines,Recipe. You can follow any responses to this entry through the RSS 2.0. You can leave a response or trackback to this entry

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