Enjoy RICE CHAMPONG in a new style with rich seafood.
Wash whole bulbs of garlic and remove the tops. Slice to be 0.5cm thick.
Julienne the washed onion in 0.5cm thickness.
Cut the washed Chinese cabbage into 5cmx1.5cm slices.
Wash zucchini and remove the seeds. Cut to be 5cmx1cm in size.
Wash carrot and cut in half. Cut diagonally to be 0.5cm thick.
Debeard mussels and remove any debris. Wash thoroughly.
Wash shrimp and peel the carapace of the body.
Wash cuttlefish and make cuts 0.5cm apart. Cut to be 5cmx2cm in size.
Boil rice noodles for 4 minutes and rinse under tepid water. Drain and remove moisture.
Heat a pan and fry garlic slices. When the rims become brown, add carrot, zucchini, onion and Chinese cabbage and fry.