I keep all those ingredients on hand, but I do warn: the Blachen. Keep that block sealed up in an air tight jar, or your kitchen will reek of stinky self digested shrimp in short order.
And for the Krupuk Udang, any rice noodles will do fine, though lacking the fake shrimp flavor - it's just a garnish. There should be plenty of real shrimp flavor in this thing anyway. Just toss rice noodles in the hot oil and they will explosively puff up into very light and edible styrofoam.
On the other hand, for ethical (and probable health reasons as well), I will not touch Canola Oil under any circumstances. Peanut Oil is pretty good, but Olive Pomace Oil is better.
That the rice is refrigerated overnight (for any fried rice recipe from anywhere) is essential. The refrigeration causes some transformation of the starches in the rice which makes it more suitable for Fried Rice dishes (and reduces glycemic index - though not a whole lot).
And for the Krupuk Udang, any rice noodles will do fine, though lacking the fake shrimp flavor - it's just a garnish. There should be plenty of real shrimp flavor in this thing anyway. Just toss rice noodles in the hot oil and they will explosively puff up into very light and edible styrofoam.
On the other hand, for ethical (and probable health reasons as well), I will not touch Canola Oil under any circumstances. Peanut Oil is pretty good, but Olive Pomace Oil is better.
That the rice is refrigerated overnight (for any fried rice recipe from anywhere) is essential. The refrigeration causes some transformation of the starches in the rice which makes it more suitable for Fried Rice dishes (and reduces glycemic index - though not a whole lot).