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Bihun Goreng with Kecap Manis

Name: Bihun Goreng with Kecap Manis
Prep time: 15 min
Total time: 15 min
Yield: 3-5
Ingredients: 1/4 cup soy sauce; 1/4 cup brown sugar; 1/4 cup Star Anise-infused Maple Syrup; 1/2 tsp Purple Stripe Garlic; 1/2 tsp Buffalo Ginger; 2 Pemba Cloves; 1 tsp Drumstick Lemongrass; 1 tsp ground Zanzibar Black Peppercorns; 1/2 lb dry rice vermicelli; 3 cups hot water; 3 Tbsp canola oil; 2 eggs, lightly beaten (remove for vegan version); 1/2 onion, diced; 1/2 tsp Purple Stripe or Porcelain Garlic (or 2 cloves garlic, minced); 3 Tbsp Kecap Manis/Sweet Soy Sauce (recipe above); 8 oz tempeh, cut into 1-inch-long and 1/4-inch-wide batons; 1 bunch bok choy, chopped; 1 carrot, sliced thinly; 1 bunch of scallions, chopped; 1 1/2 tsp ground Fermented White Pepper; 1/4 tsp Szegedi 178 Hot Paprika; 1 Tbsp Caramelized Onions for topping

Image of Bihun Goreng with Kecap Manis — Photo by Burlap & Barrel

Servings

3-5

Prep Time

15 minutes

Cook Time

25-30 minutes

This Indonesian dish serves up a soft texture, savory flavor and variations that highlight the versatility of rice vermicelli noodles, kecap manis and tempeh.

Author:

Sarina Haryanto

Ingredients

Kecap Manis/Sweet Soy Sauce

1/4 cup soy sauce
1/4 cup brown sugar
1/4 cup Star Anise-infused Maple Syrup
1/2 tsp Purple Stripe Garlic
1/2 tsp Buffalo Ginger
2 Pemba Cloves
1 tsp Drumstick Lemongrass
1 tsp ground Zanzibar Black Peppercorns

Bihun Goreng/Fried Rice Noodle

1/2 lb dry rice vermicelli
3 cups hot water
3 Tbsp canola oil
2 eggs, lightly beaten (remove for vegan version)
1/2 onion, diced
1/2 tsp Purple Stripe or Porcelain Garlic (or 2 cloves garlic, minced)
3 Tbsp Kecap Manis/Sweet Soy Sauce (recipe above)
8 oz tempeh, cut into 1-inch-long and 1/4-inch-wide batons
1 bunch bok choy, chopped
1 carrot, sliced thinly
1 bunch of scallions, chopped
1 1/2 tsp ground Fermented White Pepper
1/4 tsp Szegedi 178 Hot Paprika
1 Tbsp Caramelized Onions for topping

Directions

Kecap Manis/Sweet Soy Sauce

Pour soy sauce, brown sugar and Star Anise-infused Maple Syrup into a small pot.
Add all spices and bring to a boil.
Simmer and stir ingredients (to avoid sticking) for about 10 minutes, until mixture is aromatic and viscous.
Allow the sauce to cool and thicken, remove cloves.
Pour sauce in an air-tight container to store in the fridge.

Bihun Goreng/Fried Rice Noodle

Soak the dry rice vermicelli noodles in a bowl of hot water (don't boil) for 3-5 minutes until they soften. Drain and set aside.
In a large saucepan, add 1 Tbsp of oil and eggs to make a plain omelet. Cut finished omelet into strips and set aside.
In the same pan over medium-high heat, sauté raw onion and garlic in 2 tablespoons of oil.
Add 2 tablespoons of Kecap Manis/Sweet Soy Sauce (save remaining tablespoon for the next step) and tempeh. Stir until tempeh browns slightly.
Add bok choy, carrot, scallions and egg and 1 tablespoon of the kecap manis to tempeh and cook until vegetables are barely soft.
Add vermicelli noodles and combine all ingredients well, using more kecap manis as needed. Add Fermented White Pepper and Szegedi 178 Hot Paprika.
Serve with B&B Caramelized Onions sprinkled over the top.