Comments on: Singapore Style Bihun Noodles…

By: Carol

Carol — Fri, 10 May 2013 15:17:52 +0000

In Fookien stir fry bihon, we first make humba with pork knuckles then the fatty sauce goes in the bihon. It makes it slightly sticky and utterly delicious! I’m not sure if Singaporean bihon uses humba broth or not.

By: ellaine

ellaine — Thu, 09 May 2013 09:29:12 +0000

Hello Market Manila! So glad that I found your blog. I’ve read one of your post about where to buy mascarpone cheese? I am so looking for this kind of cheese I intend to use it to make the Tiramisu. By the way I am here at Dumaguete City. I wonder if you know someone or where that sells this kind of cheese. I can’t start without it.
Anyway Thanks a lot for your time.
iloveeverythingaboutit.blogspot.com

By: Marketman

Marketman — Sun, 28 Apr 2013 14:38:18 +0000

Eileen, thanks, edited that.

By: Eileen

Eileen — Sun, 28 Apr 2013 05:36:40 +0000

Hi MM! Love bijon/bihun- I can eat it
everyday.
On another note, you meant “in Indonesia” (second
statement), right?

By: Lava Bien

Lava Bien — Fri, 26 Apr 2013 17:31:46 +0000

I love Singapore. They proudly announced if they put lard, pork-by-products, or meat in their dishes at the hawker stalls. Clean and honest so that people with dietary concerns won’t have to guess. It’s good for the vegetarian and halal or kosher eating people. All fast foods are required to have halal meat. Nobody really starves in SG, hence you see NO fighting (insurgency, killings/murders – people do kill and steal for food, can’t think straight when you’re hungry or don’t know when or where your next meal would be)

It’s good to learn from neighbors.

By: ConnieC

ConnieC — Thu, 25 Apr 2013 14:48:01 +0000

Bijin: There are commercially available all natural, gluten free and without MSG chicken broth that comes in boxes ready to be poured, or whenever I can, I debone my chicken for some dishes , keep the bones in the freezer and when in quantity, I boil them for broth. I then freeze the broth in small ziploc bags or use the broth frozen in ice cube trays ( the silicon ones are perfect for this) to drop in my wok for stir frying when needed. ( ala bettyQ). Just that ice cube trays seem to be vanishing with automatic ice makers almost standard in many refrigerators.

By: Khew

Khew — Thu, 25 Apr 2013 12:42:54 +0000

My favourite is a seafood beehoon made with prawn stock. The trick is to stirfry prawn shells till they are aromatic before adding in the water along with some old ginger and spring onions. Thereafter, use this to fry the beehoon et al and serve with cooked sambal belacan & calamansi. A more ethereal version is without any soy sauce but splash in a dash of brandy or shaoxing. Asparagus tips or broccoli florets for added ‘class’. This version is best with pickled green chillies with or without added light soy sauce.

By: Angie

Angie — Thu, 25 Apr 2013 12:08:59 +0000

Thank you for sharing this. Haven’t been to those parts of Asia and know only one kind of pansit to make. My daughter who likes anything flavored with curry would probably enjoy this.

By: Marketman

Marketman — Thu, 25 Apr 2013 08:04:18 +0000

Khew… a lot of beehun today is made with cornstarch, which also tends to go mushy… I haven’t found my top beehun/bihon noodle yet, unlike the sotanghon noodle (Pagoda one) that I trust more than all others so far… Footloose I am intrigued by the crab bihun… will have to experiment. Perhaps just highly flavorful and concentrated crab broth was added to the noodles… joanie, I LOVED my neighborhood Chinese take-out place when I used to live in New York. They had a shredded szechuan beef recipe that was to die for. I ordered it as LEAST twice a week, with an extra order of rice! :) bijin, I used canned chicken broth, Swanson brand, sometimes the low-sodium version. I make my own stocks a lot, but truth be told, rely on good canned chicken and beef stocks when in a pinch… which is fairly often. :)

By: Khew

Khew — Thu, 25 Apr 2013 05:00:06 +0000

When it comes to beehoon, always read the ingredients list to make sure it’s 100% rice and not a mixture with added sago and tapioca. The latter gives you a mess.