If you order catering lunch boxes, the lowest and most common menu to be ordered is a combination of chili eggs, fried (any) noodles, and actually one more thing cap cay veggies. Despite common, I actually like this combination very much. The dried egg yolk with sweet chili and rice vermicelli makes a great lunch meal and healthy too combined with the cap cay veggies.
Rice vermicelli/Bihun goreng was my favorite lunch to buy when I was still in first grade elementary group. That was ages ago but the taste is still stuck in my mind. At that time the Indonesian economy was still strong, one portion was Rp. 75,-. The seller will wrap it in news paper sheet and banana leaves on top. I have to say that using shallots makes it more indulging but if you don’t have that onions are fine.
I love it when my mom prepare egg grenade/telor balado for our meal. She will make it sweet so I will take a lot of the chili to blend with the rice. The term egg grenade is a joke between me and my friends who attend the Local Government Academy. Their breakfast, lunch and dinner are served as buffet in their dining hall. Their menu is always around tofu, tempeh, eggs and veggies. Only on special holidays chicken will be served. They start making funny names for their food. One is eggs=grenade, because it looks grenade.
Preparing it is quite simply, for the spices all you have to do is put it in a blender to make a paste then fry it. For the eggs grenade, I like it chunky, so I don’t make it too pasty.
4 boiled eggs
1 clove garlic
1 medium onion
½ tbs grind chili paste
1/2 tbs sugar
1 tsp salt
How to prepare:
-crush and cut the garlic into very small pieces
-cut the onion into very small dices, crush until the juice comes out but keeping the pulp
-fry the eggs, set aside
-saute the garlic and onion paste
-add the chili paste, sugar, salt and fry until blend
-add the egg
Fried Rice Vermicelli
100 gr rice vermicelli
3 garlic cloves
½ medium onion
1/3 cup sweet soy sauce
1 tsp chicken consommé
1 green onions
How to prepare:
-scramble and fry the eggs, set aside
-make the garlic and onion into a paste, set aside
-soak the vermicelli with hot water, the rinse in cold water, set aside
-saute the garlic paste
-add the vermicelli, the soy sauce, chicken consommé, salt and pepper, blend well
-add the scrambled eggs and chopped green onions