Bihun Upma / Rice Vermicelli Upma

Bihun Upma / Rice Vermicelli Upma 

 Bihun / Rice vermicelli is very popular in Malaysia, Thailand and Indonesia. We bought this packet from Merdeka mall, Miri, Sarawak, Malaysia. Here’s a simple upma recipe , made with bihun and seasoning. A quick breakfast dish or serve as an evening snack.

Serves: 2

For bihun:

100 g bihun

5 cups water / 1 1/4 litre water

¾ teaspoon salt (or to taste)

Boil water in a wide bowl. When it boils well, switch off the gas. Soak bihun in hot water for 10 – 12 minutes until soft and well cooked. Drain out water (drain vermicelli in a colander).

For seasoning:

1 tablespoon oil

1 teaspoon mustard seeds

½ teaspoon jeera seeds (cumin seeds)

¼ teaspoon urad dal

2 green chillies, slit lengthwise

6 curry leaves

½ - inch piece ginger

Boiled bihun

3 tablespoon grated coconut

Method

Heat oil in a wide pan on medium heat.  Add mustard seeds. When they crackle, add jeera and urad dal. Fry for 30 seconds. Add green chillies, curry leaves and ginger. Fry on a low heat until fragrant and crisp.

At this stage, add boiled bihun. Adjust salt to taste if required. Mix it well gently for 5 – 7 minutes until all the ingredients well combined with bihun. Sprinkle grated coconut and mix well. Serve hot.