Semur bihun is a recipe that is easily adaptable to suit whatever you have in your pantry. What I present is the bare minimum. You can always add more meat or other protein of your choice, and even more vegetables to make this an even more filling and nutritionally balanced meal. Also, feel free to add chilies or sambal if you like a spicy version.
Semur Bihun - Javanese Rice Noodles in Sweet Soy Sauce
- 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.