TOM YUM FRIED BIHUN(RICE NOODLES)

    Tom Yum Bihun or Tom Yum Rice Noodles is a simple stir fry prepared with Rice Noodles & Tom Yum Paste. This flavour-filled noodles recipe is famous for its light, sweet yet savoury and sourish taste. Certainly very appealing for those who enjoy Thai food & especially this Noodle recipe is for the ones who love Tom Yum. What’s more, it is so easy to prepare this delicious dish.  
 

    Locally, Rice Noodles/Rice Vermicelli is called “Bihun” or “Beehoon” or “Meehoon”. During my initial days in Malaysia I have literally fumbled upon the names and it took some time for me to literally know what all these Bihun, Mee Hoon all mean. And as I said before I was awestruck by the variety of Noodles available in the local market. Rice Noodles are usually dry ones and comes in thin and bundled together in a packet. It is inexpensive and easy to cook. I even use these Rice Noodles to make Lemon Sevai. Though a bit of All-purpose flour is present in these Rice Noodles, the texture and taste do total justice to Sevai Recipe too.
 

    Well, coming back to Tom Yum, it is a dish, so synonymous with Thai Food. As such, it found its origin in Thailand and Laos. But it has found its way and popularity in almost all South East Asian Countries like Malaysia, Singapore, Indonesia, Brunei and Cambodia. All the more it is one of the most sought Thai Food around the world.

    I feel that Thai food is so versatile, created to appeal to all six senses, not only with overwhelming flavours but also with fragrant aromas and visually pleasing presentations. Least to mention the fiery heat from their indigenous Thai Chillies.  Thai food combines pungent herbs and condiments like Garlic, Galangal, Lemongrass, Kaffir limes, Thai Basil, Fish sauce and Shrimp Paste gracefully, that no one taste of a particular ingredient overpowers the other. Thai Cuisine has a beautiful combination of Sweet, Sour, Spicy and Salty tastes, equally balanced that it makes the food vibrant with flavours.  

    Just one dish, 'TOM YUM' is more than enough to justify the overall feeling and taste of Thai Food. If you are a fan of Tom Yum Soup, then I am sure that you would love this Tom Yum Fried Rice Noodles too. With more concentrated flavours of the Tom Yum comes from the special notes of Citrusy flavours from Lemon Grass, Lime and Kaffir Lime Leaves. But the overpowering flavour comes from the Thai Chilli Paste and the Fish Sauce used in Tom Yum Fried Bihun(Rice Noodles).

For TOM YUM SOUP & TOM YUM FRIED RICE, Click here...


Cuisine - Thai
Course - Main
Spice Level  - Spicy
Difficulty - Medium
Serves - 4
Author - SM

Preparation Time - 20 - 30 Minutes
Cooking Time - 25 -30 Minutes

For more Recipes from THAI CUISINE, Click here...

HOW TO MAKE TOM YUM FRIED BIHUN (RICE NOODLES)

TOM YUM FRIED BIHUN(RICE NOODLES)

INGREDIENTS:

For Tom Yum Fried Bihun(Rice Noodles):

Rice Noodles - 400 Gms

Eggs - 2 Nos.

Shrimps - 10-12 Nos.

Mushrooms - 5-6 Pieces

Onions - 1 No.

Garlic - 3-4 Cloves

Tomato - 1 No

Bird's Eye Chillies - 2 Nos.

Bean Sprouts(Taugeh) - a handful

Chicken Stock Powder - 1 Tspn

Oil - 3 Tbspn

For Tom Yum Paste:

Thai Chilli Paste - 3 Tbspn

Galangal - 5 Slices

Lemon Grass - 2 Stalks

Kaffir Lime Leaves - 5 Leaves

Thai/Bird's Eye Chillies - 3-4 Nos.

Fish Sauce - 1 1/2 Tbspn 

Soy Sauce - 1 1/2 Tbspn 

Lime Juice - 2 Tbspn

Salt - To Taste

Sugar - 1 Tspn 

To Garnish:

Spring Onions - Few

Coriander Leaves - Few.

METHOD: 

TOM YUM FRIED BIHUN(RICE NOODLES)

For Tom Yum Paste:

• Cut Lemon Grass Stalks into small pieces, use just the white part of it.
• Remove the centre rib and thinly Slice Kaffir Lime Leaves.
• Peel and thinly slice Galangal.
• Pound the above ingredients along with Thai Chillies into a fine paste in a Stone Mortar and Pestle.
• Add the remaining ingredients mentioned under 'For Tom Yum Paste' to the ground paste and mix well.

NOTE: *Alternatively, grind all the ingredients in a mixer-grinder/blender with very less water into a fine paste. 

For Tom Yum Fried Bihun: 

• Soak rice vermicelli for about 30 minutes or till soft and drain well. 
• Peel, De-vein and Clean the Shrimps.
• Heat 2 Tspn of Oil in a large pan, fry or scramble the Eggs.  
• Remove it from the pan and keep it aside.
• Heat the remaining oil and sauté finely chopped Onions, Garlic and Thai Chillies until onions turn translucent. 
• Next add the sliced Lemon Grass, kaffir leaves & give a quick stir,
• Add finely chopped Tomatoes and cook until it turns soft.
• Add in the Shrimps and Mushrooms to the above and toss it briefly in low flame or until Shrimps are cooked. 
• Dish out and set aside.
• Reheat wok on medium heat, & add in some more oil.
• Add in the ground Tom Yum paste and fry for a while.
• Stir fry until aromatic and make sure it doesn’t burn.
• Quickly add enough hot water into the paste mixture and bring to a boil. 
• Next, add chicken stock powder and mix well. 
• Add the soaked Rice Noodles to the above. 
• Use a pair of long chopsticks/tongs to loosen up the Rice Noodles.
• Mix & stir well until each strand of Rice Noodle is well coated into the Tom Yum Paste.
• Now, Push aside the Rice Noodles & add in the bean sprouts and thin strips of Carrots. 
• Now gently cover the Bean Sprouts & carrots with a few scoops of Rice Noodles.
• Let cook for 1 minute. Then toss and mix well. 
• Now add the dished out Shrimps & mushroom to the wok & give a quick stir.
• Stir in the Scrambled Eggs to the Rice Noodles. 
• Adjust the seasonings. 
• Fry it on a high flame for a minute or two.
• Switch off the flame. 
• Garnish Tom Yum Fried Bihun(Rice Noodles) with Spring Onions and Coriander Leaves.
• Serve Tom Yum Fried Bihun(Rice Noodles) hot with any side dish of your choice.
• Tom Yum Fried Bihun goes well with Thai Style Fried Egg, Pandan Chicken etc.,

 For more Recipes with NOODLES, Click here...

TOM YUM FRIED BIHUN(RICE NOODLES)

 

NOTES:

• Soak the Rice Vermicelli for at least 20-30 Minutes & drain well before adding it into the recipe.
• Tom Yum Fried Bihun recipe has a lot of Sauces in it, so adjust the salt in the recipe.
• Also, make sure to saute the Sauce until oil separates from it, this is to ensure that it's less saucy and more flavourful.
• Adjust the amount of Thai Chillies to suit your spice level.
• Can add any vegetable of your choice to this Fried Bihun Recipe.
• Can substitute Shrimps with Chicken Pieces, Fish, Fish Cakes or any other Seafood. 
• Can fry the Eggs and use them as a side dish or scramble them up and mix along with the fried bihun.  

Pomelo Juice: Refreshing and Invigorating Citrus Drink

Rediscovering Bamblimas: The Journey from Childhood to Pomelo Juice

    Growing up, I often heard stories about a large citrus fruit called Bamblimas. My father, who spent part of his career in Kotagiri, often mentioned how plentiful these fruits were during their season. Interestingly, "Bamblimas" was also a colloquial term used to describe a chubby child or person. Despite hearing so much about it, I never encountered this elusive fruit during my childhood in India.

    It wasn't until I moved to Malaysia that I stumbled upon something familiar yet foreign in the local markets—Pomelos. Little did I know, these were the very same Bamblimas I had heard about! This revelation came to me after some reading, and I was amazed to discover that Pomelo is just another name for Bamblimas.

Pomelo: A Citrus Giant with Surprising Versatility

Pomelo

    The name Bamblimas always conjured images of plumpness, and seeing a Pomelo for the first time did justice to that association. The sheer size of the fruit was intimidating, and I must admit, I was clueless about how to handle it. Fortunately, Google came to the rescue, guiding me through the steps of cutting and preparing a Pomelo.

    When life gives you Pomelos, why stop at making lemonade? My first experiment was a local favourite—Pomelo, Sago & Mango Dessert. However, I quickly learned that timing is crucial; the Pomelo pulp needs to be consumed immediately after being mixed in, as it loses its appeal if left sitting for too long. The same rule applies to Pomelo Salads—serve them fresh! Beyond desserts and salads, Pomelos can be transformed into Marmalades, Jams, and even Candied Peels. But let's not forget the simplest delight of all—Pomelo Juice.

Juicing the Pomelo: A Refreshing and Nutritious Treat

    As a rule of thumb, if I can juice a fruit, I will! It's a straightforward and convenient way to enjoy the fruit's natural goodness. With Pomelo, I expected a taste similar to Mosambi Juice (Sweet Lime Juice), a common beverage in India. Though I haven't found Mosambi in Malaysia, it's available in Indian markets in Singapore. While Pomelo Juice does share a slight resemblance to Mosambi Juice, it carries a unique hint of bitterness that is characteristic of the fruit. Despite this, it is both refreshing and satisfying—a perfect way to cool off on a hot day.

Looking for more refreshing beverages? Click here to explore a variety of Juices, Drinks & Smoothies on my blog.

Recipe Type: Drink

Difficulty: Medium
Serves: 1-2
Author: SM

Preparation Time: 25–30 Minutes

Curious about the health benefits of this citrus giant? Click here to read more about the Health Benefits of Pomelo.

Pomelo Power: How to Turn a Citrus Giant into a Refreshing Drink

Pomelo Juice: Refreshing and Invigorating Citrus Drink

Refreshing Pomelo Juice Recipe

Ingredients:

• 2 cups of Fresh Pomelo Pulp
• 1 tablespoon of Sugar or Honey (optional for sweetness)
• ½ cup of Water

Optional Add-ons:

• A few Fresh Mint Leaves or Basil Leaves (for added flavour)

Step-by-Step Process on How to Cut Pomelo

How to Cut a Pomelo:

Cut Open Pomelo

Pomelo Segment

Pomelo Pulp

• Start by carefully slicing the top off the Pomelo using a sharp knife. The outer peel is thick and tough, so be cautious.
• Make 6 to 8 vertical cuts around the Pomelo from the cut end down to the base.

Peeling and Removing the Membrane: 

• Once the rind is cut, peel it away along with the thick membrane. It’s important to remove the entire membrane as it is not edible like the peel of an orange or grapefruit.
• Separate the segments and peel off the membrane to reveal the juicy pulp inside.

 

Storing the Pomelo Pulp: 

Separated Pomelo Vesicles

• You can store the Pomelo pulp in an airtight container in the refrigerator for up to 3–4 days if you’re not using it immediately.

 Step-by-Step Guide: How to Make Pomelo Juice

Pomelo Juice: Refreshing and Invigorating Citrus Drink

Blending the Pomelo Juice:

• Place the Pomelo pulp in a blender along with ½ cup of water.
• Blend until the pulp is fully liquefied.

Strain the Juice:

• Pour the blended Pomelo juice through a fine strainer to remove any remaining pulp or seeds.
• If you have a juicer jar with a built-in strainer, this step becomes even easier.

• Pour the strained juice into a bowl and add 1 tablespoon of sugar or honey to taste. Adjust the sweetness as per your preference.

Serving Suggestions:

• Pour the Pomelo juice into a tall glass and serve it chilled or at room temperature, depending on your preference. 
• For an added twist, muddle a few mint or basil leaves at the bottom of the glass before pouring in the juice. This adds a refreshing flavour to the drink.

Pomelo Juice: Refreshing and Invigorating Citrus Drink

Notes and Tips:

• Yield: I used 1 large Pomelo and was able to extract enough juice for 5 tall glasses.
• Water: Use minimal water while blending to retain the rich flavour of the Pomelo.
• Sweeteners: Adding sugar or honey is optional, based on your taste preference.
• Herbal Twist: Adding mint or basil leaves to the juice is optional but can enhance the flavour significantly.
• Storage: Freshly extracted Pomelo juice without added sweeteners can be stored in the refrigerator for up to 2 days.

Bamblimas to Pomelo: A Citrus Journey in a Glass

    So, whether you're reconnecting with the Bamblimas of old or discovering the joy of Pomelo for the first time, this juice is your perfect citrus fix. Refresh, revive, and enjoy every zesty sip of this invigorating drink. Cheers to new flavours and timeless traditions.

    During my childhood, I have heard about a big citrus fruit Bamblimas. My Dad who earlier worked in Kotagiri, says that they get ample of Bamblimas in season. And also, it was one common term used for a plump & fat kid/person. The fact was that I had never seen this so-called Bamblimas, back in India. But when I saw Pomelos in the local market, during my initial days in Malaysia, I never guessed these were the same Bamblimas. Reading about the fruit, suddenly, gave me a revelation that Pomelo is nothing but the Bamblimas.

    Bamblimas has been synonymous with plumpness, and the name does total justification to the anomaly. Well seeing a Pomelo fruit, and when I literally held it in my hands I was intimidated by the size. I have never bought a Pomelo, it always comes as a gift, and initially I always wondered what I could do with it, leave alone I didn't even know how to cut it. With the help of Google, even I mastered the tasks. So it is like when life gives Lemon, no, no, no When life gives you Pomelos make Pomelo, whatever fancies you... The first thing tried out of this was a local dessert -Pomelo, Sago & Mango Dessert.  But the trick is to eat it as soon as you add the Pomelo Pulp into the dessert.  It doesn't taste good if left alone for a long time & the same goes when it is added into Salads too.  Then there are numerous other recipes like various Pomelo Salads, Marmalade, Jams & Candied Peels & as always Pomelo Juice, easy what?!!!

    Pomelo is a large Asian citrus fruit that’s closely related to grapefruit & considered to be the largest of all citrus fruits. It goes by many names - Pompelmoes(there you go it sounds like Bamblimas right?!!!), Shaddock, Pummelos, Jabong. They were given the name 'Shaddock' in the Caribbean after the captain of the East India Company ship introduced Pomelos to the west. Originally, these citrus has its origin in Southeast Asia.

    Pomelo is the largest out of all the citrus fruits with a close relation to grapefruit. A lot of the size is the rind and the thick membrane surrounding the fruit itself. Unlike other citrus fruits, the membrane of the Pomelo is extremely bitter. These large citrus fruits are either round or oval and have a rind that ranges in colour from green to yellow with a textured rind. Filled with a creamy white or bright pink. Somewhere between the pulpy core, Pomelos have a thicker pith than most other varieties of citrus fruit. Pomelos can either be filled with seeds, have very few or none at all. I have never come across one with a Seed. The flavour of a Pomelo is very much like the grapefruit, but much milder. Pomelos are sweeter and don’t carry that tangy, bitterness that can be associated with grapefruit.

    Pomelo contains several Vitamins, Minerals, and antioxidants. It is an excellent source of Vitamin C. that make it a healthy addition to your diet. Other than the above it also contains a lot of Fibre, Carbohydrates, Protein, Riboflavin, Thiamine, Copper & Potassium. It is a powerful immune-boosting antioxidant that helps prevent cellular damage from harmful compounds called free radicals. Pomelo is also rich in other Vitamins & Minerals, including Potassium, which helps regulate fluid balance and blood pressure.

HEALTH BENEFITS OF POMELO

Rich in Fiber: 

    Pomelos are rich in insoluble fibre, which helps add bulk to your stool and prevent constipation. Dietary fibre also serves as a food source for the healthy bacteria in your gut. Fruit fibre is believed to improve bone density, long-term weight maintenance, and also helps to improve gut and brain health.

Weight Loss:

    Pomelo is a low-calorie food, and it contains Protein & Fiber. Both help to keep you feeling full for a longer time.

Rich in Antioxidants:

    Pomelo is rich in Antioxidants like Naringenin & Naringin. This can help prevent and reverse cellular damage caused by free radicals. Which can cause health problems and chronic disease when they build up in your body at high levels. Lycopene present in Pomelos acts as an anti-inflammatory agent. Other health benefits include its anti-ageing properties and also facilitates a healthy heart.

Heart Health:

    Pomelos promote Heart health by reducing the levels of Cholesterol and Triglycerides. Pomelo may reduce these blood fats by preventing the cholesterol in food from being fully absorbed into the body, thus helping to maintain a healthy heart.

Anti-ageing Properties:

    The high anti-oxidant content in Pomelos exerts anti-ageing effects. Vitamin C in Pomelos helps prevent skin damage caused by harmful radicals. It can decrease the formation of AGEs(Advanced Glycation End Products). 

    The essential oil from the peel of Pomelo is rich in antioxidants and can decrease melanin production in the skin, potentially helping prevent discolouration and sunspots.

Antibacterial & Antifungal:

    The essential oils made from Pomelo Peel is believed to have antibacterial and anti-fungal properties. The essential oils are highly concentrated, It should not be ingested. The essential oils should be properly diluted before you apply them to your skin.

Fight Cancer Cells:

    The rich anti-oxidant content in Pomelo helps to prevent the spread of cancer to an extent. The fruit contains much smaller amounts of potentially cancer-killing compounds. Naringenin, one of the main anti-oxidant in Pomelo is believed to kill Prostate & Pancreatic Cancer Cells.

HOW TO BUY & STORE A POMELO:

• Can buy fresh Pomelo at a local Asian market. 
• Dried Pomelo is available online.
• While buying a Pomelo, look for yellow to pale green fruits that are heavy for their size and feel firm to the touch. 
• Avoid soft, dull-coloured fruits that look dried out. Fruits with small blemishes are fine.
• Store the Pomelos in the refrigerator. It can last up to 1 week.

HOW TO CUT A POMELO:

• First, you need to carefully cut the top off a Pomelo with a sharp knife. The outer peel of the Pomelo can be tough.
• Then, starting at the cut end, make vertical slices around the Pomelo. Make around 6 to 8 Cuts.
• Remove the thick rind and peel the membrane from around each segment. You can score the rind which makes it easier to peel.
• Don’t eat the membrane-like part of the Pomelos as you would eat an orange or grapefruit. 
• Peel off the membrane and remove the small aril-like pulp. What's good to eat is just the pulp. inside.

HOW TO EAT POMELOS:

• It easy to add Pomelos to your diet.
• Pomelos are great in salsas, salads, marinades, juiced, made into jam or just right out of your hand.
• Can easily add it to fruit salads or into chilled desserts.
• Thai Pomelo Salad (Yam Sam-O) with fresh Pomelos, Shrimp & Coconut is a unique & delicious traditional Thai Salad.
• As easy as it is to convert it into fresh citrusy Juice. Add it along with other citrus fruits or with Pineapple for yet another combination of refreshing drink. Finish the drink with a hint of Mint or Basil for an added aroma.
• Pomelo Juice can be added to your favourite Cocktails or convert them into innovative Mocktails.
• Enjoy them the same way that you would enjoy any of your favourite citrus fruits. 
• Can use the peel in marmalades or candy it and use it as a garnish.
• If you have a recipe that calls for grapefruit, oranges, or even pineapples, you can substitute a pomelo instead.
• Dried Pomelos are used for desserts and are eaten as a Candy in Asian Countries. As it contains added sugar, it's much higher in calories compared to fresh Pomelos. 

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DISCLAIMER:

STIR-FRIED GLUTINOUS RICE

    Sticky Rice or the Glutinous Rice was one kind of a Rice variety which intimidated me with its very nature of stickiness. Though it stepped into my pantry with the idea of making Thai Mango Sticky Rice. Initially, I found it hard to get perfectly cooked Sticky Rice/Glutinous Rice. Gradually and with several Trial & Errors, I surprisingly got it docile. 

    For perfectly cooked Sticky Rice, the key is buying the correct rice. It is short-grained Glutinous rice, also labelled Sweet Rice. For all its name it is neither Gluten nor Sweet. The term glutinous refers only to the sticky soft texture. Short-grain glutinous rice can be found at major grocery stores or Asian grocery stores, as well as online. Sticky Rice keeps good longer when stored in an airtight container in a cool, dry place, free from moisture.   
 

    Make sure to pre-soak the glutinous rice for a few hours before you cook it. Soaking helps soften the outer surface of the rice grains and allows for even cooking throughout. The original recipe uses soaked Sticky Rice, cooked in a method where the rice is stir-fried in oil on a medium-low flame, adding a little bit of hot water/chicken broth at a time, wait until it gets dried up before adding the next batch until the Sticky Rice is cooked.
 

    As the recipe name suggests - Stir Fried Glutinous Rice, it is to Stir-fry & cook the glutinous rice from raw to being cooked thoroughly, the process seems to be quite demanding in my terms. The texture of the end outcome seemed quite tricky to control. The technique was all new to me & what we needed was the best texture of the stir-fried glutinous rice, soft with each grain cooked through inside with each grain is separated. Mainly the cooked Rice should not be chewy, soggy or lumpy. Maybe in future, I am sure to try this technique, master it. But for the time being, sticking on to my fool-proof cooking technique with Sticky Rice that's Steam cooking the pre-soaked Sticky Rice.

    I deviated a bit( no... no... no... to be true, a whole lot) from traditional Stir Fried Sticky Rice. Right from cooking Glutinous Rice to the ingredients added into this Stir-fried Glutinous Rice. Commonly Chinese Sausage of Lap Cheong is used in this recipe which I haven't yet tried. So I have cooked this recipe with normal Chicken Sausages and a few random vegetables. I have heard that Chinese Sausages impart a wonderful flavour to the fried Rice. So here is a recipe a simple Fried Rice recipe prepared with Glutinous Rice/Sticky Rice. A recipe with a twist to the traditional Stir Fried Glutinous Rice, with the ingredients I had it in my pantry.

For a detailed step by step instructions on, HOW TO COOK GLUTINOUS RICE /STICKY RICE, Click here...

HOW TO MAKE STIR-FRIED GLUTINOUS RICE

STIR-FRIED GLUTINOUS RICE

 

INGREDIENTS:

For Stir Fried Glutinous Rice:

To Garnish:

Spring Onions/Chives - Few Stalks

METHOD:

• Cook the Sticky Rice/Glutinous Rice as per instruction and allow it cool.
• Slice the Sausages and cut it into rounds or small pieces.
• Heat 2 Tspn of Oil in a large pan, fry the Sausages until it wrinkles.  
• Then add thin strips of Ginger and finely chopped Garlic and sauté until the ingredients turn fragrant. 
• Add Light Soy Sauce and Oyster Sauce and give a quick stir.
• Add in finely chopped Carrots,Cabbage and Mushrooms to the above and toss it briefly on a low flame or until the vegetable gets cooked. 
• Add cooked Sticky Rice, along with Salt and a pinch of Sugar. 
• Drizzle Rice Wine Vinegar & sprinkle the White Pepper Powder over the rice. 
• Mix it well until every grain is well coated with the sauces.
• Fry the rice in high flame for few minutes or until the rice is dry. 
• Switch off the flame. 
• Garnish Stir Fried Glutinous Rice with Spring Onions.
• Serve Stir Fried Glutinous Rice hot with any dips, sauces or side dishes of your choice.

 

STIR-FRIED GLUTINOUS RICE

NOTES:

• Any good quality short-grained Sticky Rice variety can be used for the recipe.
• Use a day old cooked rice for best results. Obviously, keep them refrigerated.
• Can add any vegetable of your choice to this Fried Rice.
• Can also add Shrimps, Chicken Pieces, Fish or any other Seafood.