It feels curious is often leads someone in terms of doing something. This includes tasting food that makes someone curious. That's why many culinary entrepreneurs create attractive menus. Starting from choosing the name of a unique food or drink menu to the form of serving food. Also, it makes people want to share it with others too.
I like to make other people feel curious when they see the presentation of my food. I feel successful when someone asks what ingredients I serve in my food. Are you also curious about what menu I serve on the surface of these beautiful flower petals?
I named my menu creation this time Spring Cabbages Vermicelli. Actually, the food this time has quite simple ingredients. Only Cabbages seasoned with garlic soy sauce. It's just that I played with the presentation.
There are lots of flower petals that have bloomed. I decided to use them as a complement to the plating as well as to decorate my room. Fortunately, the type of Chrysanthemum flowers I'm currently using are edible flowers. Not just decoration. So, we can also eat the flower if we want that.
The method of making Cabbages vermicelli is quite simple, although sometimes it looks quite tricky. It only takes special attention to keep stirring the vermicelli during the stir-fry process along with the spices so that the bottom of the vermicelli doesn't burn.
The Ingredients
- 200 grams of Vermicelli, or you can use other types of noodles
- 100 grams of cabbage
- 1 stick of spring onions, chopped.
- 1 stick of celery, chopped.
- 2 tablespoons of chopped red onion
- 2 tablespoons of chopped garlic
- 3 tablespoons of sweet soy sauce
- red chili according to taste, or can be replaced with red bell pepper
- 1/2 teaspoon of pepper
- 1 teaspoon of salt or according to your taste
Cooking Instructions
Boiling Noodles. 
Boil water, then boil noodles. Here I use 5 minutes. You adjust it to the type of noodles used in your home.
Slices Cabbage. 
Slice cabbage while waiting for the noodles to be boiled. You can also use a potato peeler to slice the cabbage. The most important thing is not to make the cabbage slices look thick. Try to keep them the same thickness so they cook evenly at the same time.
Drain Noodles. 
After the noodles are boiled, drain the noodles until there is no water left. Then add a little oil to a tablespoon, and stir well. I do this to prevent the type of vermicelli noodles I use from becoming sticky.
If you are using non-sticky noodles, you can skip this step so as not to mix the noodles with oil.
Stir-fry Onion. 
Heat the oil. Then add chopped onion and chopped red onion until they smell good.
Adding Slices Of Cabbages. 
I am adding slices of cabbage until the flavor is ready. Then cover the pot, and cook them for about five minutes.
After five minutes, remove the lid from the pot, and add salt and pepper. Taste correction.
Adding Boiled Noodles. 
When the cabbage is cooked, add boiled noodles, also chopped spring onions, and celery. Stir them well. At this point, your hands must move quickly so that the noodles can be evenly mixed with the seasoning and prevent them from burning. Use medium heat at this stage.
Check the taste before you remove them. If it's too salty, you can add sugar or sweet soy sauce. So, a little tip, don't use soy sauce so that everything tastes balanced.
Plating
In the previous post, I explained about the behind the photo shoot of this dish here. But in this post, I will share it again with you at a glance.
Prepare a piece of cabbage that has been washed clean. Then slowly and carefully arrange the vermicelli noodles on the cabbage sheet. Choose cabbage that is still young so that it still has a crunchy texture and can be used as a bowl.
Serve this beautiful Spring Cabbages Vermicelli. I'm sure this will outwit those who see it. They will also ask if this food is edible. lol. Of course, all the ingredients here are eaten. Well, just leave the plates as soon as you're done eating. (just kidding).
What do you think about this dish? Oh, I know. This all looks weird, but it won't be weird until you taste this menu. I am happy because the Spring Cabbages Vermicelli menu can be finished by my in-laws' family without any leftovers. I feel blessed. :)
Thank you for reading my blog and reblog if you want my blog this time worthy of reading by others.
Best Regards,
Anggrek Lestari
Anggrek Lestari is an Indonesian fiction writer who has published two major books. Now She is a full-time content creator. She has a goal to share life, poem, and food content that makes others happy and can get inspiration.
Contact Person: authoranggreklestari@gmail.com
Discord: anggreklestari#3009