Ingredients with Measurements:
- 500g of fresh egg noodles
- 500g of chicken breast, sliced into thin strips
- 2 tablespoons of vegetable oil
- 1 tablespoon of salt
- 1 tablespoon of sugar
- 1 tablespoon of lime juice
- 1 tablespoon of tamarind paste
- 2 tablespoons of water
- 3 cloves of garlic, minced
- 5 red chilies, sliced
- 5 bird's eye chilies, sliced
- 2 stalks of lemongrass, bruised
- 2 kaffir lime leaves, torn
- 1 tomato, diced
- 1 cucumber, sliced
- 1 lime, cut into wedges
Special equipment needed:
- Wok or large frying pan
Step-by-step instructions:
1. Cook the egg noodles according to the package instructions. Drain and set aside.
2. In a small bowl, mix together the salt, sugar, lime juice, tamarind paste, and water. Set aside.
3. Heat the vegetable oil in a wok or large frying pan over medium-high heat.
4. Add the garlic, red chilies, bird's eye chilies, lemongrass, and kaffir lime leaves. Stir-fry for 1-2 minutes until fragrant.
5. Add the sliced chicken and stir-fry for 3-4 minutes until cooked through.
6. Pour in the seasoning mixture and stir-fry for another 1-2 minutes until the chicken is coated in the sauce.
7. Serve the chicken and sauce over the cooked egg noodles.
8. Garnish with diced tomato, sliced cucumber, and lime wedges.
- Time:
Preparation time: 20 minutes
- Cooking time: 15 minutes
Temperature:
- Medium-high heat
Serving size:
- 4 servings
Nutritional information:
- Calories per serving: 450
- Fat: 12g
- Carbohydrates: 60g
- Protein: 25g
Substitutions for ingredients:
- Chicken can be substituted with beef or tofu.
- Red chilies and bird's eye chilies can be substituted with any hot chili pepper.
- Tamarind paste can be substituted with lime juice.
Variations:
- Add vegetables such as bell peppers, carrots, or green beans.
- Use different types of noodles such as rice noodles or udon noodles.
Tips and tricks:
- Use a mortar and pestle to bruise the lemongrass and release its flavor.
- Adjust the amount of chilies to your desired level of spiciness.
- Make sure to slice the chicken thinly for even cooking.
Storage instructions:
- Store any leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat in the microwave or on the stove over medium heat until heated through.
Presentation ideas:
- Serve the Mi Ayam Rica-Rica Manado in individual bowls with the garnishes arranged on top.
Garnishes:
- Diced tomato, sliced cucumber, and lime wedges.
Pairings:
- Serve with a cold glass of iced tea or a refreshing coconut water.
Suggested side dishes:
- Indonesian-style fried rice or stir-fried vegetables.
Troubleshooting advice:
- If the sauce is too thick, add a little bit of water to thin it out.
- If the chicken is not cooked through, continue to stir-fry until it is no longer pink.
Food safety advice:
- Make sure to cook the chicken to an internal temperature of 165°F (74°C) to ensure it is safe to eat.
Food history:
- Mi Ayam Rica-Rica Manado is a popular Indonesian dish from the city of Manado in North Sulawesi. It is known for its spicy and tangy flavor.
Flavor profiles:
- Spicy, tangy, savory
Serving suggestions:
- Serve hot and enjoy as a main dish.
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Region: Indonesian