This afternoon the weather is not very supportive for activities outside the house, rain accompanied by a little wind and lightning constantly decorates my area, the day is very dark even though it still shows 18.30. WIB. All the activities that I wanted to do outside the house came to a halt and I didn't want to continue anymore. This rainy day also caused sudden hunger conditions for the residents of my house, but by hunger we mean hunger to eat something other than our staple food, namely rice. This is where the ability to process the available food ingredients is tested..ha..ha.. to make simple foods in large quantities, delicious and suitable for rainy weather outside. The food must be hot, of course.
In these rainy weather conditions, I finally found food ingredients for me to process and it is very suitable for rainy and cold weather like tonight, the food ingredients are corn noodles. Corn noodles are almost the same as vermicelli noodles, but what distinguishes them is that these corn noodles are softer and the texture is not stiff when soaked in cold water. The soaking process for corn noodles is also not too long, about 5-10 minutes the corn noodles are soft and ready to be processed, while the soaking process takes a little longer if the noodles are soaked. Although stiff, Hun noodles are also popular because they are not too soft when processed, but it all depends on taste, I myself prefer corn noodles because it doesn't take too long to soak.
It turns out that tonight is the sustenance of all the residents of the house because in my refrigerator there are still celery leaves, young cabbage leaves that can be mixed into my corn noodles, usually when making noodles, people in my area prefer noodles mixed with green mustard and mustard greens. white cabbage. However, there is nothing wrong with my choice, because even young cabbage leaves taste no less delicious than a mixture of mustard greens or white cabbage.
and immediately, to be able to make this menu I will share the recipe.
Materials needed
1. 3 pieces of corn noodles (for 4-5 adult servings)
2. 2 tablespoons of shrimp ebi
3. 2 cloves of red onion
4. 3 cloves of garlic
5. Red chili and cayenne pepper to taste.
6. 2 hazelnuts
7. Salt to taste
8. Soy sauce
9. 1 fresh tomato
10. Celery leaves and spring onions to taste
11. Young cabbage leaves to taste
How to make
1. Soak the corn noodles for about 5-10 minutes
2. After gently lift the noodles and drain
3. Puree the onion, garlic, candlenut and chili
4. Fry briefly the ebi prawns
5. Then stir-fry the spices that have been mashed
6. After slightly wilted and fragrant, add the young cabbage leaves, stir-fry for a while
7. Then mix half a tablespoon of salt and 2-3 tablespoons of soy sauce
8. Stir until everything is well mixed after that enter the corn noodles that have been drained
9. Stir well and as a cover, enter the sliced tomatoes and celery leaves, stir briefly, remove and serve while hot.
Very easy to make, right? Usually when making noodles, people in my area don't use crushed chili, they replace it with white pepper. but I don't like it, I prefer to use chili, it feels more fitting and fits my tongue and family. How about you, have you ever made noodles with a recipe like this, is there in your country called corn noodles like this, or just hun noodles? And that was my recipe, good luck, greetings from us, Tomi and Maya from the city of Binjai, Indonesia.