Ingredients

Kecap Manis/Sweet Soy Sauce

• 1/4 cup soy sauce

• 1/4 cup brown sugar

• 1/4 cup Star Anise-infused Maple Syrup

• 1/2 tsp Purple Stripe Garlic

• 1/2 tsp Buffalo Ginger

• 2 Pemba Cloves

• 1 tsp Drumstick Lemongrass

• 1 tsp ground Zanzibar Black Peppercorns

Bihun Goreng/Fried Rice Noodle

• 1/2 lb dry rice vermicelli

• 3 cups hot water

• 3 Tbsp canola oil

• 2 eggs, lightly beaten (remove for vegan version)

• 1/2 onion, diced

• 1/2 tsp Purple Stripe or Porcelain Garlic (or 2 cloves garlic, minced)

• 3 Tbsp Kecap Manis/Sweet Soy Sauce (recipe above)

• 8 oz tempeh, cut into 1-inch-long and 1/4-inch-wide batons

• 1 bunch bok choy, chopped

• 1 carrot, sliced thinly

• 1 bunch of scallions, chopped

• 1 1/2 tsp ground Fermented White Pepper

• 1/4 tsp Szegedi 178 Hot Paprika

• 1 Tbsp Caramelized Onions for topping