I totally made a fusion food.  Bihun is what people known for rice vermicelli.  This dish was influenced by the Chinese immigrants in Indonesia. Incorporated with Javanese spices makes this dish a Javanese dish. Topped with Salmon Teriyaki induces a totally fusion dish.  To be exact, everything in these two foods are fusion.

I posted a recipe of Javanese fried bihun before as you can see on here. Since I didn’t have a yuey choy, I used bok choy instead.

Javanese Fried Bihun
first post on Bihun Goreng Jawa

Javanese Fried Bihun
200 g dried rice vermicelli
2 green onions, finely sliced
100 g bok choy, cut as desired and blanched
1 large carrot, sliced and blanched
2 king oyster mushrooms, julienned
1 tomato, diced
125 ml homemade shrimp broth (you can substitute for any kind of broth or water)
3 tbsp EV coconut oil
kecap manis (Indonesian sweet soy sauce), as desired

Ground Spices :
3 shallots
2 cloves garlic
1/2 tsp ground corriander seed
3 toasted candlenuts
homemase terasi sambal (it contains dried shrimp, red pepper, bird eyes chilies and tomato)
salt as desired

1. Soak dried bihun with very hot water or as directed on the pacakge. Drain.

2.  Transfer bihun to a bowl and mix with kecap manis and ground white pepper.

3.  In a wok, stir fry ground spices until fragrant, add diced tomato, continue to stir fry untill all spices is cooked.

4.  Add 125 ml shrimp broth and if you need, you can add kecap manis again; stir evenly.

5.  Add bihun and mushroom, stir until all mixed and cooked.

6.  Place bok choy and carrots into bihun mixture and toss.

7.  Transfer into a serving plate and topped with grilled salmon teriyaki.

Salmon Teriyaki*

2 skin on salmon fillet salmon fillets about 300 g, cut into smaller pieces
1 tbsp (12.5 mL) kecap manis (Indonesian sweet soy sauce)
2 tbsp (25 mL) mirin
1/4 cup tbsp (50 mL) soy sauce
1/2 tsp (2.5 mL) grated gingerroot
1/2 tsp (2.5 mL) grated garlic
1 tsp thinly sliced green onions
ground white pepper as desired

*This teriyaki recipe has been adapted to Indonesian taste by using kecap manis.  You are also welcomed to use sake.  I skipped the sake in this recipe.

1.  In bowl, whisk together kecap manis, mirin, soy sauce, garlic, ginger and green onion; add salmon and turn to coat. Let stand for 1 hour.

2.  Arrange salmon on foil-lined rimmed baking sheet. Sprinkle with pepper; brush with soy mixture.

3.  Broil about 8 inches (20 cm) from heat until fish flakes easily when tested and sauce is darkened and sticky, about 8 minutes.



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