Noodles Topped With Seafood

Neat explanation

Enjoy RICE CHAMPONG in a new style with rich seafood.

Ingredient
1 pack of RICE CHAMPONG, 80g of cuttlefish, 6 mussels (60g), 1 shrimp (22g), Chinese cabbage 50g, zucchini 30g, onion 30g, 3 whole bulbs of garlic 15g, carrot 10 g, fine chili powder (1t) 5g, 250g of water, 2T of starch water, oil (1T) 10g

Recipe

  1. 1

    Wash whole bulbs of garlic and remove the tops. Slice to be 0.5cm thick.

  2. 2

    Julienne the washed onion in 0.5cm thickness.

  3. 3

    Cut the washed Chinese cabbage into 5cmx1.5cm slices.

  4. 4

    Wash zucchini and remove the seeds. Cut to be 5cmx1cm in size.

  5. 5

    Wash carrot and cut in half. Cut diagonally to be 0.5cm thick.

  6. 6

    Debeard mussels and remove any debris. Wash thoroughly.

  7. 7

    Wash shrimp and peel the carapace of the body.

  8. 8

    Wash cuttlefish and make cuts 0.5cm apart. Cut to be 5cmx2cm in size.

  9. 9

    Boil rice noodles for 4 minutes and rinse under tepid water. Drain and remove moisture.

  10. 10

    Heat a pan and fry garlic slices. When the rims become brown, add carrot, zucchini, onion and Chinese cabbage and fry.

RECIPES
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