Ingredients with Measurements:
- 500g dried egg noodles
- 300g smoked skipjack tuna (cakalang)
- 2 tablespoons tamarind paste
- 2 tablespoons palm sugar
- 2 tablespoons soy sauce
- 2 tablespoons vegetable oil
- 2 cloves garlic, minced
- 1 red chili, sliced
- 1 tomato, diced
- 1 cucumber, sliced
- 1 lime, cut into wedges
- Salt and pepper to taste
Special equipment needed:
- Wok or large skillet
- Strainer
Step-by-step instructions:
1. Cook the dried egg noodles according to package instructions. Drain and set aside.
2. In a small bowl, mix together the tamarind paste, palm sugar, and soy sauce until well combined. Set aside.
3. Heat the vegetable oil in a wok or large skillet over medium-high heat. Add the minced garlic and sliced red chili, and stir-fry for 1-2 minutes until fragrant.
4. Add the smoked skipjack tuna (cakalang) to the wok and stir-fry for 2-3 minutes until heated through.
5. Pour the tamarind mixture over the tuna and stir-fry for another 2-3 minutes until the sauce has thickened and coated the tuna.
6. Add the cooked egg noodles to the wok and toss to combine with the tuna and sauce. Season with salt and pepper to taste.
7. Serve the Mi Cakalang Asam Manis hot, garnished with diced tomato, sliced cucumber, and lime wedges on the side.
Time:
Preparation time: 15 minutes
Cooking time: 15 minutes
Temperature:
Medium-high heat
Serving size:
4 servings
Nutritional information:
Calories per serving: 450
Fat: 12g
Carbohydrates: 65g
Protein: 22g
Sodium: 900mg
Substitutions for ingredients:
- Dried egg noodles can be substituted with fresh egg noodles or rice noodles.
- Smoked skipjack tuna (cakalang) can be substituted with canned tuna or other smoked fish.
- Tamarind paste can be substituted with lime juice or vinegar.
- Palm sugar can be substituted with brown sugar or honey.
- Soy sauce can be substituted with fish sauce or oyster sauce.
Variations:
- Add vegetables such as bell peppers, carrots, or snow peas to the stir-fry.
- Use different types of noodles such as udon or soba noodles.
- Add more chili for a spicier dish.
Tips and tricks:
- To prevent the noodles from sticking together, rinse them with cold water after cooking and toss them with a little bit of oil.
- Use a non-stick wok or skillet to prevent the noodles from sticking to the pan.
- Adjust the sweetness and sourness of the dish to your liking by adding more or less palm sugar and tamarind paste.
Storage instructions:
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the Mi Cakalang Asam Manis in a wok or skillet over medium-high heat until heated through.
Presentation ideas:
Serve the Mi Cakalang Asam Manis in a large bowl or individual bowls, garnished with diced tomato, sliced cucumber, and lime wedges on the side.
Garnishes:
Diced tomato, sliced cucumber, and lime wedges.
Pairings:
Serve the Mi Cakalang Asam Manis with a side of steamed vegetables or a simple salad.
Suggested side dishes:
Steamed broccoli, stir-fried bok choy, or a simple green salad.
Troubleshooting advice:
- If the noodles are too dry, add a little bit of water or chicken broth to the wok to help loosen them up.
- If the sauce is too thick, add a little bit of water or chicken broth to thin it out.
Food safety advice:
- Make sure to cook the smoked skipjack tuna (cakalang) until heated through to prevent any foodborne illnesses.
- Store leftovers in the refrigerator within 2 hours of cooking.
Food history:
Mi Cakalang Asam Manis is a traditional Indonesian dish that originated from the North Sulawesi region. It is a popular street food that is often sold by street vendors.
Flavor profiles:
The dish has a sweet and sour flavor with a hint of spiciness from the chili.
Serving suggestions:
Serve the Mi Cakalang Asam Manis as a main dish for lunch or dinner.
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Region: Indonesian