Stir-fried vermicelli with baked paprika chicken thigh


Stir-fried vermicelli with baked paprika chicken thigh

If you are in Malaysia, you can find this anywhere from morning till midnight… However, if you are in the States, you have to make this if you are craving for it 😉 I am always a fan of noodles for breakfast especially noodles served in a bowl of soup…. Chicken Noodle Soup, Shredded Chicken Kuey Teow Soup, Pan Mee, Fishball Noddle Soup, Wantan Mee, Pork Noodle Soup, these are some of varieties that I used to have on weekends with my mom, siblings or my buddies…. As for weekdays, there are plenty of stalls in the MidValley(my previous workplace) foodcourt at LG  that sell bihun goreng, mee goreng, yee mee goreng, etc!

I am fortunate that he enjoys Asian food! That makes cooking easier for both of us…. Sometimes, I wonder if there’s Asian gene in his Mat Salleh look :p If you ask me what’s the name of the food that I prepared above, I’ll call it an Americanized version of Bihun Goreng + Ayam ‘Goreng’ in Malay language :p It’s stir-fried vermicelli with baked paprika chicken thigh. If I were to cook it for myself, soy sauce+white pepper is tasteful enough for me but for him who likes ‘flavorful’  food, I tried to find recipe that resembles the Singapore-style BeeHoon (sing zhau mai), another noodle dish that I can eat every night for dinner…. I found this link and used the sauce recipe but it still couldn’t match the one that my brother used to buy from a restaurant near my place in Ampang. As for the chicken, just rub it with salt, pepper, and paprika powder, brush some canola oil and bake it in oven for about 45 mins at 400F (one tip to get crispy baked chicken that I learn after baking chicken few times is to pat dry the chicken with paper towels before seasoning/marinating the chicken). The cilantro for garnish is optional but since both of us like cilantro, we’ll have that for garnish on almost all dishes 😉



Leave a Reply

Your email address will not be published. Required fields are marked *