Ingredients with Measurements:
- 200g dried egg noodles
- 200g canned smoked tuna (cakalang)
- 1 cup bean sprouts
- 1 cup cabbage, shredded
- 1 cup cucumber, sliced
- 1 cup boiled potatoes, cubed
- 1 cup boiled eggs, sliced
- 1/2 cup fried shallots
- 1/2 cup peanut sauce
- 2 tbsp vegetable oil
- Salt and pepper to taste
Special equipment needed:
- Large pot for boiling noodles
- Colander for draining noodles
- Large mixing bowl
- Small saucepan for heating peanut sauce
Step-by-step instructions:
1. Boil the dried egg noodles in a large pot of salted water for 5-7 minutes or until cooked. Drain the noodles in a colander and rinse with cold water. Set aside.
2. Heat the vegetable oil in a pan over medium heat. Add the canned smoked tuna and sauté for 3-5 minutes or until lightly browned. Set aside.
3. In a large mixing bowl, combine the cooked egg noodles, sautéed smoked tuna, bean sprouts, shredded cabbage, sliced cucumber, cubed boiled potatoes, and sliced boiled eggs. Mix well.
4. Heat the peanut sauce in a small saucepan over low heat until warm.
5. Pour the warm peanut sauce over the noodle mixture and toss to coat evenly.
6. Season with salt and pepper to taste.
7. Transfer the Mi Cakalang Gado-Gado to a serving dish and sprinkle with fried shallots.
Time:
Preparation time: 20 minutes
Cooking time: 10 minutes
Temperature:
N/A
Serving size:
4 servings
Nutritional information:
Calories per serving: 450
Total fat: 25g
Saturated fat: 5g
Cholesterol: 190mg
Sodium: 600mg
Total carbohydrates: 32g
Dietary fiber: 5g
Sugar: 5g
Protein: 25g
Substitutions for ingredients:
- Dried egg noodles can be substituted with any type of noodles.
- Canned smoked tuna can be substituted with canned tuna in oil or fresh tuna.
- Bean sprouts can be substituted with shredded carrots or sliced bell peppers.
- Cabbage can be substituted with kale or spinach.
- Peanut sauce can be substituted with any type of nut butter or satay sauce.
Variations:
- Add sliced tomatoes or cherry tomatoes for a pop of color and flavor.
- Use sweet potato instead of regular potato for a healthier option.
- Add sliced avocado for a creamy texture.
Tips and tricks:
- Rinse the cooked noodles with cold water to prevent them from sticking together.
- Use a fork to separate the noodles while rinsing them.
- Use a non-stick pan to prevent the smoked tuna from sticking to the pan.
Storage instructions:
- Store any leftover Mi Cakalang Gado-Gado in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat the Mi Cakalang Gado-Gado in the microwave or on the stovetop until heated through.
Presentation ideas:
- Serve the Mi Cakalang Gado-Gado in a large bowl or on a platter.
- Garnish with fresh herbs such as cilantro or parsley.
Garnishes:
- Fried shallots
- Fresh herbs such as cilantro or parsley
Pairings:
- Serve with a side of pickled vegetables or kimchi for a tangy contrast.
- Pair with a cold glass of iced tea or lemonade.
Suggested side dishes:
- Pickled vegetables
- Kimchi
- Steamed rice
Troubleshooting advice:
- If the peanut sauce is too thick, add a little water to thin it out.
- If the smoked tuna is too salty, rinse it with cold water before sautéing it.
Food safety advice:
- Make sure to cook the egg noodles and boiled eggs thoroughly to prevent any foodborne illnesses.
Food history:
- Mi Cakalang Gado-Gado is a traditional Indonesian dish that originated in the city of Manado in North Sulawesi.
Flavor profiles:
- Savory, smoky, nutty, and slightly sweet.
Serving suggestions:
- Serve as a main dish for lunch or dinner.
Related Categories
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Region: Indonesian