Sometimes after eating out and cooking at home different kind of meals, I just want to eat something simple like bihun goreng for tea time.
Since you can’t really find something like this at Mamak’s restaurant, you have to cook it yourself. The sambal tumis udang petai in the picture was actually the menu for lunch. But since it goes well with the mild bihun goreng, I just give it a go.
For this kind of bihun goreng, I blended dried chili with onion, garlic, anchovies, dried shrimp and a little bit of taucu (salted soy beans) for the cooking paste. I also added in fish sauce and vinegar when I fried the chili paste.
The same paste can also be used to make nasi goreng kampung style.