Recipes - Indonesian

Bihun Goreng (Stir-fried Rice Vermicelli)
traditional nasi goreng recipe


Indonesian cuisine always finds new and exciting ways to surprise its patrons. The Indonesians’ nasi goreng recipes is particularly simple to follow. Many people are of the opinion that stir-fried nasi goreng noodles does not allow for much innovation, but this recipe comes with a twist. It includes thin strips of chicken, a bit of ground coriander and cumin, and soy sauce.
Cooking Time: 15mins - 30mins
Serves:3 to 4
Total time: 30mins - 60mins
Course: Main
Cook Method: Stir-Fry
Cuisine: Indonesian









Ingredients:

100g Wai Wai Rice Vermicelli
170g crab meat (drained)
100g 31/40 Hanabi Black Tiger Prawns
1 egg (beaten)
1 onion (grated)
½ carrot (grated)
2 spring onion (finely sliced)
2 tbsp vegetable oil
1 tbsp deep-fried shallots
pinch of salt
pinch of pepper
2 tbsp corn flour

Seasoning mix

50g Indofood Nasi Goreng Seasoning Mix
1 tsp Yeo's Sesame Oil




Steps:
  1. Heat wok over medium heat and add 1 tbsp of oil. Pour a thin layer of egg into the wok and make a crepe-like omelette. Transfer to a plate. Roll egg crepe and cut into narrow ribbons.
  2. Soak rice vermicelli in warm water for 20 mins. Drain.
  3. Toss the prawns with salt, pepper and corn flour.
  4. Heat up the wok with 2 tbsp vegetable oil. Stir-fry onion, shrimps, carrot and crab meat for 1-2 mins until fragrant.
  5. Add the rice vermicelli noodles and seasoning mix to the wok and stir well with egg omelette and spring onion.
  6. Garnish with the deep-fried shallots.

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Bihun Goreng (Stir-fried Rice Vermicelli)

Bihun Goreng (Stir-fried Rice Vermicelli)

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Indonesian cuisine always finds new and exciting ways to surprise its patrons. The Indonesians’ nasi goreng recipes is particularly simple to follow. Many people are of the opinion that stir-fried nasi goreng noodles does not allow for much innovation, but this recipe comes with a twist. It includes thin strips of chicken, a bit of ground coriander and cumin, and soy sauce.

Cooking Time: 15mins - 30mins
Serves: 3 to 4
Total time: 30mins - 60mins
Course: Main
Cook Method: Stir-Fry
Cuisine: Indonesian
Ingredients

100g Wai Wai Rice Vermicelli
170g crab meat (drained)
100g 31/40 Hanabi Black Tiger Prawns
1 egg (beaten)
1 onion (grated)
½ carrot (grated)
2 spring onion (finely sliced)
2 tbsp vegetable oil
1 tbsp deep-fried shallots
pinch of salt
pinch of pepper
2 tbsp corn flour

Seasoning mix

50g Indofood Nasi Goreng Seasoning Mix
1 tsp Yeo's Sesame Oil

Instructions
  1. Heat wok over medium heat and add 1 tbsp of oil. Pour a thin layer of egg into the wok and make a crepe-like omelette. Transfer to a plate. Roll egg crepe and cut into narrow ribbons.
  2. Soak rice vermicelli in warm water for 20 mins. Drain.
  3. Toss the prawns with salt, pepper and corn flour.
  4. Heat up the wok with 2 tbsp vegetable oil. Stir-fry onion, shrimps, carrot and crab meat for 1-2 mins until fragrant.
  5. Add the rice vermicelli noodles and seasoning mix to the wok and stir well with egg omelette and spring onion.
  6. Garnish with the deep-fried shallots.

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