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 :-
COOKING :-
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.