It’s the time for hometown food, y’all! I was having a hard time finding a perfect recipe for this theme. I grew up in Indonesia and let’s say that food there is awesome! You can find food carts as early as 4am to as late as 1 am. Basically, you cannot go hungry in Indonesia. I spent most of my childhood in Jakarta, the capital city, and when I searched for Jakarta classic foods, a long list of delicious food names came up. It’s really hard to pick just one.
The dish I’m going to show you is a typical breakfast food. Yes, we love carbs. Imagine having pasta for breakfast… yeap, that’s us. Don’t be surprised if you come to Indonesia (or Bali) and they serve you a plate of fried rice, noodles, or other starchy food as early as 5.30am.
What’s so special about the rice? The rice is coconut rice, made by stoves (no rice cooker there), and they’re individually wrapped in banana leaves. The rice can be eaten with various side dishes, such as fried vermicelli, vegetable fritters, spicy anchovies, fried egg, and so on. Basically, it’s a mix of this and that. On top, some people also like to add peanut sauce, so it doesn’t look too dry.
Today I’ll share with you recipes for fried rice vermicelli and vegetable fritters. We got a chance to sit together and had this for lunch few weekends ago. Please excuse the KFC bucket since those are personally requested by the kiddos. And thanks to Coleen of The Redhead Baker for hosting. This brings back all the good memories about my hometown and how I miss eating local foods so much.Print
- Fried Rice Vermicelli (Bihun Goreng)
- 250 g dry rice vermicelli, soak in cold water until soften and drain
- 100 g cabbage, roughly sliced
- 3 eggs
- 3 shallots
- 2 garlic
- Fish sauce, to taste
- Sweet soy sauce (kecap manis), to taste
- Salt, to taste
- White pepper
- for stir-fry
- Vegetable Fritters (BalaBala)
- 125 g rice flour
- 25 g tapioca starch
- 1 egg
- 100 ml cold water (4 degrees Celsius)
- 100 g cabbage, finely sliced
- 100 g julienned carrots
- 50 g bean sprouts
- 1 green onion, sliced
- for deep-frying
- 1 shallot, thinly sliced
- 2 cloves garlic, thinly sliced
- 1/2 tsp coriander
- Salt, to taste
- Fried Rice Vermicelli: Add to a wok. Add shallots and garlic until fragrant.
- Add eggs to the wok and scramble it.
- Add cabbage.
- Add rice vermicelli, fish sauce, and sweet soy sauce. Mix well. Remove heat and set aside.
- Vegetable Fritters: In a bowl, stir in flour, egg and water until smooth
- Add the shallot and garlic, stir well.
- Add the vegetable and salt and stir well.
- In a pan/wok, heat up at medium-hot. Using a tablespoon, do a spoonful of batter, add into hot and fried until dry and cooked.
- Remove from hot oil and drain with paper towel to absorb more oil.
Add more sweet soy sauce to darken the fried rice vermicelli.
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