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We hope you got benefit from reading it, now let’s go back to bihun goreng kampung (village fried rice noodles) recipe. You can have bihun goreng kampung (village fried rice noodles) using 20 ingredients and 5 steps. Here is how you cook that.
The ingredients needed to prepare Bihun Goreng Kampung (Village Fried Rice Noodles):
- Prepare 200 gr of rice noodles, soaked in warm water for 5-10 minutes, drained.
- Take 2 Tbsp of vegetable oil.
- Take 1 of medium carrot, julienned.
- Get 1 bunch of mustard greens, cut 1 cm.
- Get 3 of cabbage leaves, roughly chopped.
- Prepare 1 tsp of salt or to taste.
- Use 1/2 tsp of white pepper powder or to taste.
- Use 1/2 tsp of mushroom bouillon.
- Take 1 Tbsp of sweet soy sauce.
- Take 120 ml of water.
- Provide 2 of green onions, thinly sliced.
- Prepare of Ground spices:.
- Prepare 8 cloves of shallots.
- Provide 6 cloves of garlic.
- You need 2 pcs of candle nuts.
- Provide of For the complements:.
- Take of Fried shallots.
- You need of Cucumber and carrots pickles.
- Provide of Hard boiled eggs/scrambled eggs.
- Use of Bird eyes chilies 🌶.
Instructions to make Bihun Goreng Kampung (Village Fried Rice Noodles):
- Heat vegetable oil in the wok over medium-heat. Sauté the ground spices until fragrant..
- Add carrot, cabbage, and mustard greens stalks. Add water. Cook until the vegetables a bit soft..
- Add mustard greens leaves. Mix well. Season with salt, white pepper powder, and mushroom bouillon..
- Add rice noodles and sweet soy sauce. Mix well again..
- Lastly, add green onions. Remove from the heat. Serve warm with the complements. Yum! 😋.
It's a very simple dish and it doesn't use any meat in it because at that time we didn't have enough money to buy meat for food. Nasi Warteg – Village mix rice ( steam rice with kotokan tofu, vegetable curry and fried seasoned beef). FREE Delivery – See our delivery page for areas serviced. We can do a special delivery time for office orders. Village style fried rice, otherwise known as Nasi Goreng Kampung is a Malay style fried rice.
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