Ingredients with Measurements:
- 500g dried egg noodles
- 300g smoked skipjack tuna (cakalang), flaked
- 2 cups water
- 1 cup tamarind juice
- 1 cup chopped tomatoes
- 1 cup chopped onions
- 1 cup chopped red chili peppers
- 1 cup chopped green chili peppers
- 1 cup chopped lemongrass
- 1 cup chopped ginger
- 1 cup chopped garlic
- 1 tablespoon salt
- 1 tablespoon sugar
- 1 tablespoon vegetable oil
Special equipment needed:
- Large pot
- Strainer
Step-by-step instructions:
1. Soak the dried egg noodles in hot water for 10 minutes. Drain and set aside.
2. In a large pot, heat the vegetable oil over medium heat.
3. Add the chopped onions, garlic, ginger, lemongrass, and chili peppers. Saute for 5 minutes until fragrant.
4. Add the flaked smoked skipjack tuna (cakalang) and stir for 2 minutes.
5. Pour in the water and tamarind juice. Bring to a boil.
6. Add the chopped tomatoes, salt, and sugar. Simmer for 10 minutes.
7. Add the soaked egg noodles and stir until well combined.
8. Simmer for another 5 minutes until the noodles are cooked and the sauce has thickened.
9. Serve hot.
Time:
Preparation time: 15 minutes
Cooking time: 25 minutes
Temperature:
Medium heat
Serving size:
4-6 servings
Nutritional information:
Calories: 350
Fat: 5g
Carbohydrates: 65g
Protein: 15g
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 smoked mackerel.
- Tamarind juice can be substituted with lime juice or vinegar.
- Red and green chili peppers can be substituted with chili flakes or chili powder.
Variations:
- Add vegetables such as carrots, bell peppers, or cabbage.
- Use chicken or beef instead of smoked skipjack tuna (cakalang).
- Add coconut milk for a creamier sauce.
Tips and tricks:
- Soak the dried egg noodles in hot water before cooking to soften them.
- Use a strainer to remove any bones from the smoked skipjack tuna (cakalang).
- Adjust the amount of chili peppers according to your preference for spiciness.
Storage instructions:
- Store any leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat in a microwave or on the stovetop until heated through.
Presentation ideas:
- Serve in individual bowls with a sprinkle of chopped cilantro on top.
Garnishes:
- Chopped cilantro
- Sliced red onions
- Sliced chili peppers
Pairings:
- Serve with a side of pickled vegetables or a simple salad.
Suggested side dishes:
- Steamed rice
- Fried tofu
- Grilled vegetables
Troubleshooting advice:
- If the sauce is too thick, add more water or tamarind juice to thin it out.
- If the sauce is too thin, simmer for a few more minutes until it thickens.
Food safety advice:
- Make sure to remove any bones from the smoked skipjack tuna (cakalang) before cooking.
Food history:
- Mi Cakalang Asam Pedas is a traditional Indonesian dish that originated from North Sulawesi.
Flavor profiles:
- Spicy, tangy, and savory.
Serving suggestions:
- Serve hot as a main dish for lunch or dinner.
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Region: Indonesian