Fried bee-hoon or vermicelli is something common in Asia , you can easily order a plate of stir fry vermicelli with veggie or with beef, seafood and more. In Indonesia bihun goreng is also a popular dish which can be easily found in many local eating place , from street seller to family restaurant. Most of the time the bee-hoon are sold as plate of stir fry dish at standard price of IDR 10,000 street price up to 25,000 per plate (depending on type of seller as well as the stir fry ingredients) or as part of economical rice package where the bee-hoon is stir fry with cabbage or some greens only without any meat nor egg with it.
I called today fried bee-hoon as economical bee-hoon because it was the name that I noted at the seller signage in one of the food court in Singapore mall . Yes they are the plain stir fry version with some cabbage and soya sauce only without any other ingredients . For the decent amount and the very affordable price at SGD 1.5 / portion (but that was about few years ago by now probably the price is already increase), it was really economical. I bought a pack for my supper back at hotel and they taste good 🙂
Below please my economical bee-hoon ala RCC.
I use the glutten free bee hon by Thai Manufacturer (Mama brand) , a pack of total 400 gr dried bee-hoon contain 8 portion of each 50 gr, purchased price at IDR 16,500 (approx. USD 1.7). Initially I only soak about 100 gr of them and upon seeing the amount I decided to add another 50 gr (which was a mistake) and resulted to such big plate.
The other ingredient is use is with small size organic cabbage, purchased at IDR 6,800 (approx. USD .70) and I only use 1/3 of the cabbage for my stir fry. Well adding up the whole cost plus some seasoning (soya sauce, sesame oil, some oyster sauce, sweet soya sauce, mushroom bouillon) it was economical indeed because I can keep this portion for one day meal, lunch and probably dinner 🙂
This year I did not managed to make any bento with the Chinese New Year theme, so to compensate my lack of creative I decided to deconstruct the Chinese New Year cakes into bento.
The Lion’s heads were of roll cake decorated with cheese, while for the body I use marble cake (I love how the texture of the marble cake looks perfect for the lion’s body and the paws , especially the Lion at the bottom part) .
Those stripes looks cakes were Kue Lapis (aka Layered Cake) is one of the most to have cake for Chinese New Year and a quite popular cake in Indonesia. It tooks lots of time and effort to bake the cakes layer by layer.
I choose and cut the different color/darker layer of the layered cake to make the facial expression of the Lions.
Bento # 148 – Lions bento
HAPPY CHINESE NEW YEAR ALL
Wish you a prosperous and blessed Snake Year Ahead.
Gong Xi Fa Cai…
Xin Nian Kuai Le…
Anyone remember the rice cake bento that I made in the earlier day?
Well today is another Bento with the same ingredients (they were an Indonesian traditional dish called Lontong sayur that I bought at nearby eating place). Lontong means rice cake , and sayur is veggie. As you can see from the photo, the rice cake have few ingredients such as chilli fried tempe (Soybean cake), chilli nuts and chille potato sticks (underneath the rice cake).
Lontong sayur come with a gravy of chilli coconut milk cooked with jackfruit (I put the gravy in separate thermal flask and it was not in the photo.
Bento # 139 – Birdie bento
Cut the beak from carrot and then cut nori with scissor to make the wings and the feathers on the head. (what do you call the feather on top of bird’s head in English?) I know in Indonesia it’s called “Jambul” but I am not sure how to call them in English 🙂
Happy Friday all.
I woke up by the sounds of loud thunder this morning , it was 6 ish a.m and the sky looks as if its gonna rain cats and dogs.
Since I can’t go back to sleep I decided to start the day early with proper breakfast and whip myself pancakes. As usual I can’t resist the temptation not turning them into something cute.
So rather than cutting cheese and other ingredients to beautify them I took the shortcut and decorate them with the Christmas icing that I bought from baking supplies store and tada…. super cute Christmas pancake 🙂
Bento # 134 -Christmas pancake
Counting days for the coming Christmas and Holidays…..
My mum always make sweet dessert as our snacks on the weekend and I grow up liking and associate them as my comfort food. Today I am sharing one of my fave sweet dessert, bubur ketan hitam.
Bubur ketan hitam is the Indonesia name for Black Glutinous Rice Deesert , literally is translated as : Black Glutinous porridge. And this type of sweet dessert can be find easily in many South East Asia countries, it have several different names and cooked in a rather similar way.
- 250 gr black glutinous rice
- 2 liter water
- 100 g sugar (to taste)
- pinch of salt
- pandan leaves , tied into a knot
- Coconut milk : 150 ml coconut milk + some pandan leaves ,cooked with with 1/4 tsp salt until simmer, set aside to cool.
- Rinse the black glutinous rice until the water is clear.
- Boil water with pandan leaves a pinch of salt over high heat and when the water starts steaming, add glutinous rice.
- Lower the heat to medium heat and cook for about 60 – 90 minutes uncovered until the grains started to break and water started to thicken. You may add water from time to time to adjust the thickness of the mixture (different heat can resulted to different result of mixture thickness).
- Remove the pandan leaves and add sugar to taste, simmer for another 15 minutes.
- Remove from heat and let cool.
- Serve warm with coconut milk.
Black Glutinous rice dessert
Glutionous rice dessert with coconut milk
This is actually my 2nd attempt in making them,and the recipe above had been modified to get the result as shown at the photos.
The first time I fail because I use the wrong type of black rice and did not add more water , resulted to glutinous sticky rice instead of the smooth porridge like shown at the photo.
This is my submission for twolittlechefettes monthly cooking challenge, the theme of this month is : Mushrooms
Today dish is simple vegetable stir fry with Autumn theme and mushroom , which I put into my lunch Bento.
- Shimeji mushroom (split into pieces)
- Korean mushroom (I am not sure what its name since it was written in Korean and no other description), it looks like giant enoki (thicker and bigger in size and in white color) – split into pieces
- Lotus root – sliced into 0.3- 0.5 cm width
- Snap peas
- Carrot (cut into maple leaves shape)
- Oyster sauce
- Sesame oil
- Soya sauce (to taste)
- Garlic (chopped finely)
- 1 tea spoon Mushroom stock
- Wash all ingredients
- Heat sesame oil in frying pan under medium heat and stir in lotus root and carrot and snap peas , cook for about 3-4 minutes,remove from the pan.
- Add another sesame oil and stir in chopped garlic, once garlic started to change color, stir in the mushroom (both types) and then add in the lotus root and carrot and peas.
- Add oyster sauce and a little of soy sauce and mushroom stock, stir until all seasoning mix well with the vegetables. The mushroom will release juices therefore no need to add water.
- Remove from heat and serve while still hot/warm.
Living in tropical country we only have two seasons, the hot and the rainy. And starting this week we are officially into rainy season .
One of my favourite thing to do during this cool and cloudy day is eating warm and sweet dessert . For my comfort food today I made “Tau Suan” aka “Split green bean sweet soup.”
It is a popular Chinese sweet dessert and can be easily found across Asia and it taste very good to goes with “You Tiao/ You Char Kway/ Fried dough fritters), one can eat it as breakfast, dessert, noon snacks or even supper. In Indonesia some vendor sell it with a little of coconut milk as additional topping.
This is the first time I made this Tau Suan (get the recipe from mum) and was quite surprised that it is quite easy to cook .
- 150 – 200 gr of split green bean/mug bean
- 2-3 pieces of pandan leaves, washed and tied to a knot
- 50 gr sugar (mum suggest to use rock sugar for better taste, but since I don’t have rock sugar then I use normal white sugar instead)
- 500 ml water
- Thickener : 50 gr sweet potato flour mixed with ½ cup of water
- 1 fried You Tiao (split the set into 2 and cut with scissor into 0.5 cm width)
- Coconut milk (optional) : cook 20 ml coconut milk + 30 ml water + pinch of salt
- Soak the bean in water until expand, about 1 hour, drain, rinse with cooked water and drain again.
- Steam the beans until they are cooked/soft but not mushy.
- In a pot, cook the water and pandan leaves , add rock sugar when water start to boil and stir until sugar dissolved.
- Reduce the heat and add the steamed beans, stir for about 2 minutes.
- Stir in thickener slowly until the mixture reach the thickeness according to your liking , let it simmer for a while and turn off the heat.
- Serve with fried you tiao or drizzle coconut milk into the soup (I forgot to buy you tiao, therefore my version only have Tau Suan with coconut milk).