Page 165 - EBOOK_81 Homestyle Recipes With The True Taste Of Indonesia

1 Soak the rice vermicelli in warm water in a large bowl for ½ an hour to 1 hour until
soft. Drain the vermicelli and set aside.

2 Heat the oil in a large wok over high heat; sauté the garlic until lightly browned and
fragrant.

3 Crack the eggs into the wok and scramble until the eggs are nearly cooked. Add the
cabbage and carrots and green onions, turning the heat down to medium high. Sauté
thoroughly for just a minute until the cabbage and carrots begin to wilt.

4 Toss in the drained vermicelli, sauces, and dry spices. Sauté the vermicelli
thoroughly for another 1 to 2 minutes. Serve as a vegetarian entrée or as a side dish to
accompany a meat or poultry dish.