Semur Bihun - Javanese Rice Noodles in Sweet Soy Sauce
Author: Anita Jacobson
Categories: One Dish Meal
Prep Time: 15 mins
Cook Time: 25 mins
Total Time: 40 mins
- 200 gram dried rice noodles (Indonesian: bihun kering), soaked in cold water until soft, drained
- 10 gram dried wood ear fungus (Indonesian: jamur kuping kering), soaked in cold water until puffed up, cut into thin strips
- 2 tablespoon anchovies (Indonesian: ikan teri), soaked in hot water until soft, drained
- 2 tablespoon oil
- 50 gram shallot (Indonesian: bawang merah), thinly sliced
- 2 tomatoes, cut into wedges
- 2 cups chicken stock
- 4 tablespoon Indonesian sweet soy sauce (Indonesian: kecap manis)
- 1/2 teaspoon ground white pepper
- 1 scallion (Indonesian: daun bawang), thinly sliced
- 4-6 stalks cilantro (Indonesian: daun ketumbar), thinly sliced
- Grind the following together into a spice paste
- 25 gram shallot (Indonesian: bawang merah)
- 5 cloves garlic (Indonesian: bawang putih)
- 3 candlenuts (Indonesian: kemiri)
- Heat oil in a wok/frying pan, sauté thinly sliced shallot until fragrant, about 3 minutes.
- Add spice paste, and cook for another 2 minutes.
- Add wood ear fungus and anchovies, cook for another 2 minutes.
- Add rice noodles and tomatoes, mix well. Pour the chicken stock and sweet soy sauce, mix well.
- Bring to a boil, cover the wok/pan and continue cooking until all the liquid has been absorbed by the rice noodles, about 8-10 minutes.
- Open the lid, add ground white pepper, scallion, and cilantro. Mix well.
- Turn off heat, transfer to serving plates and serve immediately.
Another great recipe by https://dailycookingquest.com.