bee hoon indonesia

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
canesugar vinegar (Indonesian: cuka lahang)
a small amount of water

Bala-bala (Vegetable Fritters)
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

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.