#bihun | Explore Tumblr Posts and Blogs

princewillco · 1 year

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Memang juara ini makanan.. Perpaduan sempurna di setiap bagian.. Makanan sempurna dari @sepiringrasa Menu : Bihun Ayam Masih banyak lagi menu" yang mesti di coba.. And fyi sambalnya aahhh mantap pedesnya.. Must Try!! #bihun #ayam #bihunayam #noodles #noodle #food #foodgram #foodstagram #foodlover #foodgasm #foodie #foodies #foodporn #foodism #picture #ig #igdaily #ig_captures #igfood #insta #instagram #instaeat #instafood #instadaily #instamood #instalike #instalove #like #love #follow (at Jakarta, Indonesia) https://www.instagram.com/p/Co07zY2hlWU/?igshid=NGJjMDIxMWI=

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dasha-pudman · 6 months

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Kering Bihun & Kacang

#Kering #Bihun #Kacang

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sallymadden · 8 months

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Bihun Sup Utara

#Bihun #Sup #Utara

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wanman82 · 1 year

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Masak sendiri dan makan sebelum waktu subuh. Tengok pada gambar ini disangka #bihungoreng. Sebenarnya tidak! Ini adalah #Sohun goreng! Dulu rajin masak gunakan #bihun buat goreng, sup atau tomyam. Kali ini saya tukar guna Sohun sebab kalori rendah berbanding bihun. Selain kalori rendah ia juga lagi menjimatkan sesuai makan bersama keluarga, boleh lihat gambar saya kongsikan. Harga nak beli sohun pun murah! Jadi jimat, harga murah dan makanan pun berkalori rendah jadi bolehlah cuba sohun sebagai penganti bihun. 🤤 P/S: Sori tak kongsi cara² memasak 😅. Masak jer apa² brand sohun janji sedap dan dapat isi perut jadi kenyang. Hikhik... 😁 https://www.instagram.com/p/Cm47H7ZhBWh/?igshid=NGJjMDIxMWI=

#bihungoreng #sohun #bihun

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kopi-o-kao · 2 years

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莆田 PUTEIN Heng Hua Bee Hoon

Putein is the one star Michelin Chinese Hokkien restaurant chain from Singapore. One of their signature Hokkien dish is the Heng Hua Bee Hoon, the chinese style fried rice vermicelli. Putien Heng Hua Bihun Please do not expect it like any other fried Bihun, as this Heng Hua bihun is the type that is very fine, which must be difficult to be handle by inexperienced chef. Their Heng Hua Bee Hoon…

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#bee hoon #bihun #米粉 #莆田 #Heng Hua #peanut #Putien #Seafood #seaweed #兴化

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foodessert · 2 years

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#noodles #koreannoodles #makanan #bihun #wortel #carrot #scrambled eggs #meatballs #brene brown #chocolate cake #ayamkecap #lunch

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alief001-blog · 2 years

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Makan Mie Bandung Kejaksaan 1964 Tanpa Harus ke Bandung

Setiap mentar anak saya les balet, saya melewati gerai Mie Bandung Kejaksaan 1964 yang baru saja buka. Saya fahammya ini adalah cabang salah satu mie legendarisnya Bandung. Hanya saja saya tidak pernah menyantap mie-mie rica di Jalan Kejaksaan Bandung karena mayoritas non halal. Akhirnya saya bertanya dahulu ke karyawannya apakah Mie Bandung Kejaksaan 1964 halal? Jawabannya sih halal. Kalau…

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#bakmi #bakmie #bihun #kuliner #kwetiau #makan #makanan #mie #Mie Bandung Kejaksaan 1964 #rica #yamin

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bakmijogjasundoro · 2 years

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Masak Capcay yuk Ndoro... Segar kuahnya menggugah selera ditambah bermacam sayuran yang menyehatkan seperti brokoli, kubis, wortel, tomat, sosis, bakso.

dengan bumbu praktis sundoro masak capcay bisa lebih praktis, tumis dulu bumbunya, tambahkan air, tambahkan sayuran toping, jadi deh.. Masih bingung? ada kok tutorialnya di Youtube Sundoro Indonesia.

Selain untuk masak capcay, bumbu praktis sundoro juga dapat untuk masak bihun godhog, bihun goreng, nasi goreng, magelangan atau nasi ruwet, dan aneka kreasi masakan lainnya.

Wahh... Selain praktis, bisa serba guna nih bumbunya.. Yuk segera dapatkan bumbunya Ndoro, bisa dibeli melalui marketplace serta toko dan swalayan terdekat di Kota ndoro. Info lengkapnya silahkan kunjungi web official kami https://sundoroindonesia.com

#bumbupraktis #capcay #bihun #nasigoreng #bakmijawa #bakmijogja #miejogja #bakmisundoro #kuliner #kreasimasakan #sundoroindonesia

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ben10-lostandfound · 1 year

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Ben 10: Alien Swarm (2009) - Nanomech Sketches by Robb Bihun

Shoutout to NullVoid909 for this one, and more Race Against Time and Alien Swarm content to come!

#concept art #ben 10 #ben 10 alien swarm #nanomech #Robb Bihun

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dasistleeway · 5 months

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Taiwanese bihun soup for breakfast...

#bihun soup #台湾料理 #台北グルメ #朝ごはん

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vituspolikarpus · 1 year

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Watch "Delicious Special Fried Vermicelli and Easy Way to Cook It" on YouTube

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#bihun goreng spesial #Youtube

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feytaline · 2 years

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Bihun Sup Utara

#Bihun Sup Utara

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najia-cooks · 11 months

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星洲炒米粉 / Xing zhou chao mei fun (Singapore noodles)

This dish fries steamed noodles and assorted vegetables in a mildly spicy curry paste, made from a bespoke curry powder and a blend of fresh aromatics. The result is a crispy, chewy, complex, warming stir-fry with notes of turmeric, liquorice root, and cinnamon.

Though this dish is referred to as "Singapore noodles," vermicelli dishes common in Singapore do not include curry powder! These "Singapore" noodles in fact originated in Hong Kong 茶餐廳 (cha chaan teng; Western-influenced cafés), and gained popularity between the 1940s and 60s. They combine British influence (in the form of curry powder) with the rice noodles common in Chinese, Malay, and Indian cooking; the reference to Singapore is perhaps a nod to the cosmopolitan, "exotic" atmosphere of these cafés.

This is a vegan version of a dish that often also includes shrimp, char siu, or chicken. Instructions for a vegan version of the typical sliced fried egg topping are included.

Recipe under the cut!

Patreon | Tip jar

Serves 3-4.

Ingredients:

For the dish:

200g vermicelli rice noodles (bee hoon / mi fen; 米粉)

4 green onions, greens and whites separated

1/2 medium yellow onion, thinly sliced

1 medium (50g) julienned red mild chili (such as aji dulce), or 1/4 medium red bell pepper

1 medium (50g) julienned green mild chili, or 1/4 medium green bell pepper

1 bunch yellow chives

Small handful bean sprouts

3-inch piece (40g) carrot, julienned

1 tsp table salt, or to taste

Large pinch MSG (optional)

Rice vermicelli (also known as bee hoon / bihun, mee hoon / mihun, or mi fen) are long, fine rice noodles. They should not be confused with semolina vermicelli. They may be purchased at an east or southeast Asian grocery store; Chinese, Vietnamese, or Thai rice vermicelli will all work. I used Hai Ca Vang rice vermicelli, which I like in this dish for how well they stand up to stir-frying, and the chewy bite they give to the final dish.

Yellow chives are simply chives that have less color because they are grown out of the sun. They may be found in a Chinese grocery store; if you can't get your hands on any, omit them or substitute more bean sprouts.

For the curry paste:

4 tsp curry powder Singapura, or to taste

3 cloves garlic

4 Thai shallots, or 1 Western shallot

1-inch chunk (10g) ginger

1/4 medium yellow onion

White of 1 stalk lemongrass (optional)

1 bay leaf (optional)

Some versions of Singapore noodles are flavored entirely with curry powder, or (if a spicier curry powder is being used) with a mix of curry powder and turmeric; home cooks tend to include less curry powder or paste than restaurants do. You could decrease the amount of curry powder down to about a teaspoon for a home cook version of this dish. If you aren't making your own, Singapore curry powder (咖哩粉) can be purchased online from specialty spice retailers, or from a Hong Kongese brand such as Koon Yick Wah Kee; you could also substitute another mild, sweet curry powder, such as Japanese curry powder (S&B is a popular brand).

You could skip prepping the aromatics as well by purchasing a jar of ready-made Chinese curry paste (咖哩醬) from a brand such as Koon Yick Wah Kee (whose blend consists of curry powder hydrated with white vinegar and soybean oil); Malaysian curry paste would be a good substitute. Some recipes make a quick homemade curry paste by combining curry powder with salt (1 tsp), sugar (1 tsp), oyster sauce (1 Tbsp), water (2 Tbsp), and sometimes chili sauce, and add this sauce to the noodles as they are fried. I prefer versions of the dish that add fresh aromatics, though—I think they round out the curry powder by providing a flavorful base for it. You can experiment until you get the flavor and texture you prefer.

For the egg:

1/4 cup (60mL) coconut milk, or water

1/2 tsp ground turmeric

1/4 - 1/3 tsp kala namak (black salt)

1/4 tsp ground white pepper (optional)

1/2 tsp Liaojiu (Chinese cooking wine)

Liaojiu will likely be labelled "Shaoxing wine" in English. For an alcohol-free version, use ume plum vinegar or apple cider vinegar. The wine is used to flavor and cut the 'egginess' of the eggs.

This recipe usually calls for eggs, liaojiu, and salt. The turmeric and white pepper add flavor and color; the kala namak provides an eggy taste.

Instructions:

1. Prepare the aromatics. Peel and chop the garlic; mince the onion and shallots; scrub and mince the ginger (there's no need to peel it). Divide the whites of the green onions from the greens, and mince the whites.

Pull away any tough outer leaves of lemongrass. Separate the yellow / white section from the green, and cut off the root end. Reserve the green to flavor soup stocks. Thinly slice the white of the lemongrass widthwise, then pass the knife through for another few minutes to mince very thoroughly.

For a "saucier" noodle dish, pulverize the aromatics in a mortar and pestle or a blender rather than mincing them.

2. Prepare the vegetables. Cut peppers into a thin julienne; julienne the carrots; thinly slice the onion. Cut the greens of green onions, bean sprouts, and chives into 1 1/2 or 2” pieces.

3. Cook the noodles. Soak noodles in just-boiled water for about 90 seconds, or until they break when pinched firmly. Depending on the thickness of your noodles, they may need as much as 2-3 minutes.

Drain the noodles, but don’t rinse them. Spread them out on a baking sheet and cover to allow to steam for 10 minutes. With oiled hands, gently pull apart and untangle the noodles. Cut them in a few places with kitchen scissors to make stir-frying easier.

4. Cook the egg garnish. Whisk all ingredients for the egg together in a small bowl. Heat a wok over medium heat for several minutes, then add in a couple teaspoons of oil and swirl to coat the surface of the wok. Pour ‘egg’ into the bottom of the wok, then lower heat to low and allow to cook until darkened and solidified on top. Flip and cook the other side on medium-high until browned in places. Remove from wok and thinly slice.

5. Cook the vegetables. Heat wok on high for several minutes. Add in a couple teaspoons of oil and swirl to coat. Fry sliced onions, agitating often, for about 30 seconds; add carrots and fry another 30 seconds. Add peppers and cook for another 20-30 seconds. Remove from wok.

Cook chives or bean sprouts for 30 seconds to a minute, until slightly wilted, and remove.

6. Make the curry paste. Add another couple teaspoons of oil to the wok. Fry the aromatics (whether minced or pulverized) and bay leaf, stirring often, until fragrant, about 2 minutes. Lower heat to low, then add the curry powder and stir. Immediately add another couple teaspoons of oil, or enough to create a bit of sauce (the amount will vary based on how much curry powder you've added).

If you're using pre-made curry paste, just fry it for 30 seconds or a minute until fragrant. If you're using a mix of vegetarian oyster sauce, water, salt, and sugar, skip this step.

7. Fry the noodles. Raise the heat to medium-high. Add the noodles and stir to coat evenly. Allow noodles to sit for a minute or two, then flip with chopsticks or tongs and allow to fry again. This will help the noodles to fry and brown.

Do this a few times until noodles are evenly toasted, 4-5 minutes. Add salt and MSG (or oyster sauce mixture) and stir to coat. Add in vegetables, egg, and green onions and cook for another minute until green onions are wilted.

#cooking #recipes #Hong Kongese #Chinese #fusion #noodles #rice noodles #carrot #bell peppers #gluten free

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bersuara · 3 months

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Hari ini masak sop bihun udang dan jamur udang crispy.

Aku payah sekali mengambil foto makanan, aku juga belum mahir mengedit foto agar lebih aesthetic hahaha.

- 15 Februari 2024

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fahmarosyada · 2 months

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Salah banget emang, buka youtube lihat tutorial masak jam segini. Auto makin krucuk-krucuk ini perut, hehe. Sepertinya dedek di dalam perut lapar, eh atau emang dasarnya bundanya aja ini yang lapar ya? Entahlah, atau bisa jadi malah dua-duanya yang lapar.

Niatnya mau ngabisin kuota (karena mau beli lagi paketan kuota yang baru buat sebulan kedepan), jadilah buka youtube. Eh malah ketemu resep bihun ala Chef Devina sama resep telur bumbu bali. Lewat di beranda gitu aja videonya. Berhubung kemarin juga habis lihat temen ada yang nge share foto hasil masakannya dan itu telur bumbu bali, bener-bener menggugah selera dan bikin penasaran. Sampai akhirnya alhamdulillah lewat dengan sendirinya ini resep telur bumbu bali, pengen recook jadinya buat suami, biar gak bosen telurnya dimasak itu-itu aja.

Ini dia penampakan telur bumbu bali yang menggugah selera itu.. Maaf upload nya siang-siang gini, sengaja biar makin semangat ke dapur ini akunya wkwkwk

Dan ini resep telur bumbu balinya, ala Ceceromed Kitchen. Sekalian aku nitip link youtube nya disimpan di sini ya, hehe

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Oh iyaa, terus ada satu lagi yang mau aku titipin di sini. Resep bihun yang enak dan praktis buat sahur ala Chef Devina. Topping nya banyak dan itu sih yang menurutku bikin enak, nanti kalau recook versi aku, bakalan ku sesuaikan dengan topping yang ada di rumah aja. Versi lite dan ekonomis nya lah ya, hehe..

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Yaudah deh, sekian dulu ya.. Lama ga nulis di Tumblr, sekalinya nulis malah tentang makanan gini. Mana tengah hari begini dan posisi lagi puasa wkwkwk.. Semangat beberes, berbenah, dan menyiapkan menu untuk berbuka nanti, bunda bunda semuanyaaa.. Ini refreshing bentar ceritanya, habis ini mau uprek-uprek di dapur sama nyambi angkatin jemuran, back to reality lah ya (asik, kayak apa bgt deh, padahal tiap hari juga begitu wkwk). Semangat semangat semangaat, ladang pahala menanti, in sya Allah..

Bogor, 25 Maret 2024 / 15 Ramadhan 1445 H

#Youtube

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hanadewantyy · 6 months

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nugget bihun

Gorengan bihun yang ini rasanya gurih renyah dengan isian padat. Bisa jadi pilihan camilan untuk takjil. Cocol dengan mayones atau saus cabe agar lebih mantap.

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