Fried Vermicelli Recipe

Fried vermicelli is a versatile and delicious dish that can be customized with various ingredients to suit your taste. Enjoy this flavorful and satisfying meal for lunch or dinner!

Ingredients:

200 grams of vermicelli noodles

2 tablespoons of vegetable oil

3 cloves of garlic, finely chopped

1 onion, thinly sliced

100 grams of shrimp, peeled and deveined

100 grams of chicken breast, thinly sliced

1 carrot, julienned

100 grams of cabbage, shredded

2 tablespoons of soy sauce

1 tablespoon of oyster sauce

1 tablespoon of sweet soy sauce (kecap manis)

1 teaspoon of sesame oil

Salt and pepper to taste

2 eggs, beaten

2 green onions, chopped

1 red chili, sliced (optional)

Lime wedges for serving

Putu Bumbung Recipe

 Putu bumbung is a beloved traditional Indonesian snack, often found in street markets and traditional ceremonies. Its simple ingredients and straightforward preparation belie the rich, comforting flavors it delivers. This recipe captures the essence of this classic treat, perfect for those looking to explore the flavors of Indonesia at home.

Ingredients:

250 grams of rice flour

200 grams of brown sugar, finely chopped

1/2 teaspoon of salt

2 pandan leaves, knotted

1/2 teaspoon of vanilla extract

200 ml of water

100 grams of grated coconut, steamed and lightly salted

Banana leaves or bamboo tubes (optional) for molding

Sea Grape Salad (Urap Latoh) Recipe

 Sea grapes, also known as "green caviar," are marine algae scientifically named Caulerpa lentillifera. These small, bead-like structures resemble miniature clusters of grapes, hence the name. Originating from tropical and subtropical regions, particularly in Southeast Asia and the Pacific, sea grapes thrive in warm, shallow waters with sandy or muddy bottoms.

Nutritionally, sea grapes are a powerhouse. They are rich in vitamins A and C, calcium, magnesium, and iron. Additionally, they contain significant amounts of antioxidants and omega-3 fatty acids, making them a healthy addition to diets. The unique texture and slightly salty taste, reminiscent of the ocean, make them a popular ingredient in various dishes, especially in Japanese and Filipino cuisine.