Bihun goreng Jakarta, Fried Bihun ala Old Jakarta Kota Station

Written by on June 14, 2012 in Java Culinary, Java Culinary Chinese with 0 Comments

Bihun goreng Jakarta, Fried Bihun ala Old Jakarta Kota Station

http://indonesiaeats.com/fried-bihun-fried-rice-vermicelli-old-jakarta-kota-station/

Bihun-goreng-Jakarta

Bihun Goreng, Sambal Kacang and Bala-Bala
- Fried Bihun, Peanut Sambal and Vegetable Fritters -

Ingredients:

Bihun Goreng (Fried Bihun)
250 g dry rice vermicelli, soak in cold water until soften and drain
100 g cabbage, roughly sliced
2 tbsp ground ebi* (can be substituted for fish sauce)
kecap manis (Indonesian sweet soy sauce)
mushroom soy sauce (regular soy sauce will be fine)
salt as needed

spices to be ground:
3 garlic
3 shallots
white peppercorn
oil for stir-frying

Sambal Kacang (Peanut Sambal)
3 tbsp roasted/fried peanuts
3 roasted/fried red cayenne pepper
3 roasted/fried bird eye chilies
sugar
salt
canesugar vinegar (Indonesian: cuka lahang)
a small amount of water

Bala-bala (Vegetable Fritters)
adapted from Dapur Bunda, modified by me
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
oil for deep-frying

Spices to be ground:
2 candlenuts
2 garlic
1 shallot
1 1/2 tsp white peppercorn
1 tsp seasalt

Note: *Ebi is an Indonesian term for dried shrimp

Directions:
Bihun Goreng (Fried Bihun):
1. Combine kecap manis, soy sauce and rice vermicelli.
2. In a wok, add oil. Stir fry ground spices for a minute.
2 Add cabbage and ebi.
3. Add bihun mixture and salt if you need. Mix. Remove heat and set aside.
4. Serve with fritters and sambal kacang.


Sambal Kacanng (Peanut Sambal):
In a blender, process peanuts, cayenne pepper, chilies, salt, sugar, water and vinegar until smooth.

Bala-Bala / Bakwan (Vegetable Fritters): 
1.  In a bowl, stir in flour, egg and water until smooth
2.  Add ground spices, and stir well.
3.  Combine vegetables and stir well.
4.  In a pan/wok, heat up oil at medium-hot.  Using a tablespoon, do a spoonfull of batter, add into hot oil and fried until dry and cooked.
5.  Remove from hot oil and drain with brown paper bag to absorb more oil.


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