Bihun Udang Panggang

bihun udang panggang

 

buku ketiga

This recipe is one of our second book menu. The title is “Snack Arisan & Piknik”.  You could buy it in Gramedia bookstore in Indonesia. Or you even could buy it online here or here.  I change misoa (flour vermicelli) into bihun (rice vermicelli). Here is the recipe below.

Ingredients:

  • 1 onion, diced

  • 2 cloves garlic, crushed

  • 2 tbs celery

  • ¼ tsp salt

  • ¼ tsp pepper

  • 1 tsp chicken powder

  • ¼ tsp sugar

  • 2 tbs plain flour

  • 100 ml millk

  • 5 egss

  • 200 g rice vermicelli

  • 100 g cheddar cheese, shredded

  • 150 g prawn

 

Methods:

  1. Preheat oven 150’C.
  2. Mix onion, garlic, celery, salt, pepper, chicken powder and sugar. Add prawn then mixed well.

  3. Add plain flour, milk and eggs. Mixed well.

  4. Last, add rice vermicelli and mixed well again.

  5. Put papercup on muffin tin. Pour batter into papercup about 3/4 high. Spread cheese on the top.

  6. Bake for about 20 minutes or until the colour change into golden brownish.

  7. Ready to serve.

 

Bihun udang panggang

 

Soto Banjar

soto banjar

 

Soto Banjar is one of legendary food from Banjarmasin – South Kalimantan. It’s so tasty and really nice to have at the winter time. But in Banjarmasin, you could easily find it in hawker market everyday. Also, it’s one of my childhood memory when my family was living there for years.

 

Ingredients

  • 3 L water
  • 1 kg chicken
  • 1 tsp ginger powder
  • 1 tbs salt
  • 3 cardamom
  • 1 cinnamon
  • 6 cloves
  • 1 tsp nutmeg powder
  • 1 tsp pepper

Grounded ingredients:

  • 1 shallot
  • 5 cloves garlic

Additional:

  • Rice Cube
  • 100 g rice vermicelli
  • 6 potato cakes
  • 4 boiled eggs

Garnish:

  • 1 green onion
  • 1 tbs celery
  • 1 tbs fried shallot
  • lime juice
  • sweet soy sauce
  • soy sauce
  • sambal

Methods:

  1. Boil chicken with salt, bay leaves and ginger until tender. Let it cool. Shredded the chicken. Set aside.
  2. Take the chicken stock and put all the ingredients. Let it boil. And continued cook for about 15 minutes.
  3. Arrange rice cube, rice vermicelli , potato cakes and egg in a bowl.  Pour the hot soup. Add the garnish as you like.
  4. Ready to eat.

 

soto banjar

 

Nugget Bihun (Rice vermicelli Nugget)

Nugget Bihun

 

It’s actually finger food but my husband said if I made it bigger size than it could substitute rice. Kiddos love every kind of nugget, so I looove to made it too. Chicken or prawn nugget was nugget that i made usually, but this time i want to make a lil bit variation. I browse some idea from internet and i found this kind of nugget. I tried to make it with the recipe that i usually use with some modification here and there. And the result was so yum, kiddos love it!

NUGGET BIHUN

Ingredients:

  • 1 can sardine in tomatoes sauce
  • 1/2 onion, thinly sliced into dice shape
  • 3 cloves garlic, crushed
  • 200 ml fresh milk
  • rice vermicelli
  • 2 eggs
  • 3 tbs plain flour
  • salt and pepper to taste
  • 2 tbs oil

Additional ingredients:

  • 1 egg, whisk
  • breadcrumbs

 

Methods:

  1. Heat up the steamer.
  2. Heat oil in a pan, stir fry onion and garlic. Add sardine and flour. Mix well quickly. Then add milk gradually. Add eggs, salt and pepper at the end and cook for about 2-3 minutes.
  3. Put nugget mixture into the pan.
  4. Steam until set. You can use skewer test. It is set if there is no mixture sticky to the skewer.
  5. Heat up oil in a deep fried pan.
  6. Roll the nugget into the egg, then roll it into the breadcrumbs.
  7. Deep fried until golden brown and crisp.
  8. Ready to eat
Note: you could save the remaining nugget  in the fridge for about 1 week or you could save it in the freezer if you want to save it much longer.