Ingredients with Measurements:
- 500g dried egg noodles
- 500g smoked skipjack tuna (cakalang)
- 2 cloves garlic, minced
- 1 onion, chopped
- 2 red chilies, sliced
- 2 tbsp vegetable oil
- 2 tbsp sweet soy sauce (kecap manis)
- 1 tbsp soy sauce
- 1 tsp salt
- 1 tsp sugar
- 1/2 tsp ground white pepper
- 2 cups water
- 2 stalks green onion, chopped
- Fried shallots for garnish
Special equipment needed:
- Wok or large skillet
- Wooden spoon or spatula
Step-by-step instructions:
1. Soak the dried egg noodles in hot water for 10 minutes until softened. Drain and set aside.
2. In a wok or large skillet, heat the vegetable oil over medium-high heat. Add the garlic, onion, and red chilies and sauté until fragrant.
3. Add the smoked skipjack tuna (cakalang) to the wok and stir-fry for 2-3 minutes until lightly browned.
4. Add the sweet soy sauce (kecap manis), soy sauce, salt, sugar, and ground white pepper to the wok and stir to combine.
5. Pour in the water and bring to a boil. Reduce the heat to low and let simmer for 10-15 minutes until the sauce has thickened.
6. Add the soaked egg noodles to the wok and stir-fry for 2-3 minutes until well coated with the sauce.
7. Garnish with chopped green onions and fried shallots before serving.
- Time:
Preparation time: 15 minutes
- Cooking time: 25 minutes
Temperature:
- Medium-high heat for sautéing and stir-frying
- Low heat for simmering
Serving size:
- 4-6 servings
Nutritional information:
- Calories per serving: 350
- Fat: 10g
- Carbohydrates: 50g
- Protein: 20g
Substitutions for ingredients:
- Dried egg noodles can be substituted with fresh egg noodles or spaghetti.
- Smoked skipjack tuna (cakalang) can be substituted with canned tuna or other smoked fish.
Variations:
- Add vegetables such as sliced carrots, bell peppers, or cabbage to the stir-fry.
- Use chicken or beef instead of smoked skipjack tuna (cakalang).
Tips and tricks:
- Soaking the dried egg noodles in hot water before cooking will help them cook faster and more evenly.
- Use a wooden spoon or spatula to stir-fry the noodles to prevent them from breaking apart.
- Adjust the amount of soy sauce and sweet soy sauce (kecap manis) to your taste.
Storage instructions:
- Store any leftover Mi Cakalang Goreng in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat the Mi Cakalang Goreng in the microwave or on the stovetop until heated through.
Presentation ideas:
- Serve the Mi Cakalang Goreng in individual bowls and garnish with chopped green onions and fried shallots.
Garnishes:
- Chopped green onions and fried shallots
Pairings:
- Serve with a side of pickled vegetables or a simple salad.
Suggested side dishes:
- Pickled vegetables or a simple salad
Troubleshooting advice:
- If the sauce is too thick, add a little more water to thin it out.
- If the noodles are too dry, add a little more sauce or water to moisten them.
Food safety advice:
- Make sure to cook the smoked skipjack tuna (cakalang) thoroughly to prevent any foodborne illnesses.
Food history:
- Mi Cakalang Goreng is a traditional Indonesian dish from the North Sulawesi region.
Flavor profiles:
- Savory, slightly sweet, and spicy
Serving suggestions:
- Serve hot as a main dish for lunch or dinner.
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Region: Indonesian