The Spring Cabbages Vermicelli That Surprised You



First, just curious. Then try.
Simple food perfected with a surprise.

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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.

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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.

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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.

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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

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Cooking Instructions

Boiling Noodles.
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Boil water, then boil noodles. Here I use 5 minutes. You adjust it to the type of noodles used in your home.




Slices Cabbage.
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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.
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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.

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If you are using non-sticky noodles, you can skip this step so as not to mix the noodles with oil.




Stir-fry Onion.
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Heat the oil. Then add chopped onion and chopped red onion until they smell good.


E2FEF92F-97F8-477D-970C-E10FD9E1E5F4.jpegAdd sliced chilies or sliced peppers as well as sweet soy sauce. Keep stirring them until they caramelize. Add about 1-3 tablespoons of water if you fear they will burn.




Adding Slices Of Cabbages.
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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.
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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.


6201B076-B9BE-4B8C-B34E-D4254F212410.jpegPrepare a serving plate. Then remove the petals from the flower stalk. I used about 3 flowers for the dish like in my picture.

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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.


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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. :)

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Thank you for reading my blog and reblog if you want my blog this time worthy of reading by others.

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Best Regards,
Anggrek Lestari


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Who is 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: [email protected]
Discord: anggreklestari#3009




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53 comments
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This is similar to the popular "pancit bihon" in the Philippines. We just used different type of pasta.

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In my area, we have many variation of pasta too for this recipe 😊

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(Edited)

I remember this is my favorite snacks when I was in high school.

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honestly, I am surprised, intrigued and impressed myself. Feeling Very excited to taste it, I appreciate your ideas. !DIY

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You can try it if you found cabbage there, with your favorite noodle types. ❤️

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Hopefully I will get the chance to make it and take the taste.

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Im always curious about the taste of your food..your presentation is a plus that would want someone to taste it..

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😊 I Will be happy if you taste my food, one day. ❤️

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Should I go to Indonesia? Hehe.. Btw, can you share how to make Laksa base soup.. I bet Indonesians know that..

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Hi dear anggreklestari ,

you have great garnishing ideas . i really love that ideas . soo beautiful ❤

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Wao, this is so much interesting.. I am seeing this cabbage for the very first time and you made a nice meal out of it.. I think I should enrolled with you to teach me some nice food recipes 😄 cus you are a nice cook

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No problem. Some people even did not like cabbage in my city. But it can turn out delicious dish when you put strong flavor 😊

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Exactly 💯💯 you know the feel of that. It give it some sort of sweetness in your mouth down to your stomach 😋😋

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That noodle need to be serve at the high end restaurant mbak. Certainly the guess will be happy with that presentation. lovely.

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Hope I can make my own restaurant one day. 😊

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Your recipes and presentation are truly mind blowing. And I love your decoration all the time. Thank you for sharing the recipe.

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Wow... Very beautifully plated and I actually don't like vermicelli nor cabbage (this vegetable has a bland taste), but seeing the photos of your recipe might change my mind about those two 😂.

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Bland ingredients are suitable with Asian flavor. Sweet soy sauce Will makes different 😊

Here we use sweet soy sauce with garlic. And many people and Chilli oil too. It will create autenthic taste, not to be bland 😊

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That's so true! I guess when I've eaten cabbage before it wasn't as creatively seasoned I suppose.

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(Edited)

Your plating is one of the best. Your mind has an endless creativity. Lots of your dishes are my first encounter. It's like a boom! Surprise! Hehe

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I often have to go somewhere to get that idea 😊😀

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I love the idea that you travel to learn. ☺️

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😍 I love pasta with vegetables, and this looks great. And the presentation is beautiful @anggreklestari 🌺

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For sure, pasta with veggie is super easy to make it😊

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The name of this dish caught my attention as this morning I looked through my fridge and saw half of cabbage, wondering what I should do and here it is the universe listening to me and show me your post :)

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Your presentation is beautiful and the food looks tasty. I can already imagine how it tastes. I will definitely make this.
PS - a long time ago I made your chayote recipe - my family loved it. I make it whenever I find chayote.

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Oh, really? I'm so happy to know that somebody try my recipe out there. 😊

Thank you so much ❤️❤️❤️

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Hello @anggreklestari reading your post makes me realize that simple can be beautiful and when you do the plating well you can make present your food in a nice and attractive way.
Do you know another place to present your amazing food recipes called leo threads.
It is a place or think of it as a interface which you can use to take your wonderful food to so many more people in a fun & engaging way.

Do you know that by posting the link of this recipe on Leo threads here https://alpha.leofinance.io/threads
you can reach out to so many more people who would surely appreciate your wonderful recipe and benefit from it too.
In case you need help in creating a thread then I have a handy guide for you here
I continue to discover so many interesting people on leo threads you too can find like minded people interested in Plant Power Vegan food if you were to include tags like #vegan #food #foodie while creating a thread.
Do let me know if I can be of any assistance in helping you create your first thread and reach out to many more new friends.

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Thank you for the info 😊

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(Edited)

You should definitely try out Threads! They are fun and very engaging, you won't regret it @anggreklestari!

In fact, thetimetravelerz mentions you here and that's how I found your blog, maybe you want to reply to him!

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for sure. thanks for the info. I am still traveling somewhere. so, I needed time to learn about Leo threads. :)

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(Edited)

Yumm! looks very delicious and also you looking beautiful 😍 I'm going to following you for watching more delicious recipes of food.

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What a creation, and I believe it must taste very good, similar to racing noodles

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Oh! That's a piece of art, not only a dish! Congrats! I didn't know you can eat Chrysanthemum, just knew you can make delicious tea from it.

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This is such a beautiful dish! I think you're right to play with the presentation; sometimes, like in this case, it makes a huge difference ⭐
I have to find out if the varieties of chrysanthemums we grow here are edible; their petals look wonderfully. Cheers, @anggreklestari 🥰

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