Sunday, 6 May 2012

Bihon Guisado: With Chicken & Shrimp

Bihon (Tagalog) or bee-hon (Chinese, Singaporean, Malaysian) or rice vermicelli (English Term) is a rice noodle variety that is common in most Asian counties.  It’s actually one of the staple foods next to rice in countries like China, Singapore, Malaysia, Indonesia, Myanmar, including in the Philippines.  In the Philippines, this is one of the Chinese influence in our cuisines.

Filipinos has their own style of cooking rice vermicelli, and bihon guisado is just of those many versions.  Bihon guisado serves as a snack (meryenda) or a one-dish meal that is often mixed with meats, seafoods, and vegetables (carrots, cabbage, capsicum, etc.) and always present in handaan (parties) 

We haven't actually cooked bihon guisado or any Filipino style bihon recipe since we came to Singapore.  We've been cooking bihon but usually we follow other Asian cuisines.  We'll be trying to cook Filipino style bihon soon when I have the appetite for it :-).  

This recipe is not ours, it is actually Alma’s (Airene’s helper). 



Bihon - 300 to 500 g.
Chicken, diced
Shrimp, shells peeled & deveined
Mungo sprouts
Soy Sauce
Knor Chicken powder
Vegetable oil

Cooking Procedure:

1.   Soak the rice vermicelli in water for at least 30 minutes.  Drain and set aside
2.  Place the oil in a sauce pan along with the garlic and sauté  it under medium fire.  Add in the onions, then the chicken and simmer it until it's cooked
3.  Add the the shrimps and simmer until it changes in color.
4.  Add the water, soy sauce, and chicken powder.  Bring to a boil.  
5.  Put the rice vermicelli and simmer it until the noodles are cooked.  Add the vegetables and let sit for a minute then remove from fire .

Serve with calamansi

© Fresha-licious (06May2012)

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