Indonesian Fried Rice with Tempe and Vermicelli
Ingredients
Rice
- Warm rice as needed
Tempe stir-fry
- 1 block tempe
- 5 shallots
- 2 cloves garlic
- 3 curly red chilies
- 2 bay leaves
- 2 cm galangal
- 2 tablespoons sweet soy sauce
- 1/2 teaspoon salt
- 1/4 teaspoon ground pepper
- Sugar as needed
- Water as needed
- Oil for frying
Vermicelli stir-fry
- 2 cakes corn vermicelli
- 2 tablespoons sweet soy sauce
- 5 shallots
- 3 cloves garlic
- 1 teaspoon soy sauce
- 3 cabbage leaves
- 1 scallion
- 1/4 teaspoon pepper
- Oil for stir-frying
Preparation
Tempe
Heat oil and sauté shallots, garlic, and chilies until fragrant.
Add galangal and bay leaves.
Add tempe, sweet soy sauce, salt, ground pepper, and sugar, then stir well.
Add a little water and cook until the spices are absorbed.
Vermicelli
Mix the vermicelli with sweet soy sauce and set aside.
Sauté shallots and garlic until fragrant.
Add the vermicelli, soy sauce, pepper, and cabbage, then stir until cooked.
Adjust the taste.
Add sliced scallion, stir well, and remove from heat.
Serving
Serve the warm rice with the tempe stir-fry, vermicelli stir-fry, egg omelette, spicy sauce, vegetable fritters, and raw vegetables.
