Mee Hoon


This Sunday I hunkered down and made mee hoon.

Mee moon or bihun, the name it’s known as in Singapore but I refuse to use, is a traditional Malaysian rice vermicelli composed dish of deliciousness that people traditionally eat for breakfast or cook in large amounts for potlucks.

It’s satisfying and will send you into a carb induced coma upon consumption.

In other words – it’s perfect.


It tastes a little fishy, a little oily and a lot like wok (if you make it in one).

8 Tbsps vegetable oil, divided in half
1 packet tau kwa/tofu
2 to 4 eggs
2 medium sized onions, thinly sliced
5 cloves of garlic, peeled and minced
1 small pkt perencah bihun goreng
1/3 cup sambal belacan
1/3 head of chinese cabbage, cut into strips / beansprouts (guesstimate the amount)
1 packet of mee hoon/rice vermicelli, pre-soaked in water for 30 minutes
2 Tbsps soy sauce
2 Tbsps oyster sauce
1/2 Tbsp chili sauce
1 tsp sesame oil
1/2 to 1 cup chicken broth/water
salt, for tasting

Heat 4 Tbsps oil in non stick pan over a medium flame.

Cut the tau kwa/tofu into small even cubes. Fry in the oil until golden brown. Takes about 5 minutes and you must rotate the cubes so they’re evenly browned.

Remove from the pan and set aside on a plate with a paper towel to soak up the excess oil.

Beat any number of eggs you want in a bowl. Season with salt. In the same pan as before cook the eggs, cook the eggs as you would an omelette. A minute on each side.

Remove from the pan and set aside on a plate with a paper towel to soak up the excess oil.

Now heat up the remaining 4 Tbsps oil in a wok over a medium flame.

Fry the onions until soft and lightly brown. Add the minced garlic and brown for half a minute.

Add the perencah and fry for another half minute. Add the sambal and fry for a minute or two.

Add the cabbage and mix until coated with all the other ingredients. Cook until no longer so crisp.

Drain the water from the mee hoon – shake it around so that the mee hoon is separated and not in a block.

Add to the cabbage mix and stir well.

In a bowl mix the soy sauce, oyster sauce, chili sauce and sesame oil. Add some water to mix well.

Add this to the mee hoon and stir until even coated. About 5 minutes.

At this point you can add the chicken broth/water so that a) the sauces mix better and b) the mee hoon is moist enough. Add as much liquid as you need.

Mix and heat through until done. Approximately 5 to ten minutes more, but really it should look and taste right. Make sure the mee isn’t all stuck together and it’s evenly spiced.

It’s now done! Eat for breakfast or lunch with a steaming cup of 3 in 1. Yeah. Cause you’re classy like that.

*This is a DiniBlini TM recipe.
**Photography by Hoi Yee (paper_shins).

One thought on “Mee Hoon”

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s