Ingredients with Measurements:
- 200 grams of dried egg noodles
- 100 grams of smoked skipjack tuna (cakalang)
- 2 cloves of garlic, minced
- 1 small onion, chopped
- 2 tablespoons of vegetable oil
- 1 tablespoon of sweet soy sauce
- 1 tablespoon of oyster sauce
- 1 tablespoon of tomato ketchup
- 1 teaspoon of salt
- 1/2 teaspoon of ground black pepper
- 1/2 teaspoon of sugar
- 2 eggs, beaten
- 2 stalks of green onions, chopped
- Fried shallots for garnish
Special equipment needed:
- Wok or large frying pan
Step-by-step instructions:
1. Cook the dried egg noodles according to the package instructions. Drain and set aside.
2. Heat the vegetable oil in a wok or large frying pan over medium-high heat.
3. Add the minced garlic and chopped onion. Stir-fry until fragrant and the onion is translucent.
4. Add the smoked skipjack tuna (cakalang) and stir-fry for 2-3 minutes until heated through.
5. Add the cooked egg noodles to the wok and stir-fry for 2-3 minutes until well combined with the tuna.
6. Add the sweet soy sauce, oyster sauce, tomato ketchup, salt, black pepper, and sugar to the wok. Stir-fry for another 2-3 minutes until the noodles are coated with the sauce.
7. Push the noodles to one side of the wok and pour the beaten eggs onto the other side. Scramble the eggs until cooked through.
8. Mix the scrambled eggs with the noodles and tuna.
9. Add the chopped green onions to the wok and stir-fry for another minute.
10. Serve the Mi Cakalang Mie Goreng hot, garnished with fried shallots.
Time:
Preparation time: 15 minutes
Cooking time: 15 minutes
Temperature:
Medium-high heat
Serving size:
4 servings
Nutritional information:
Calories per serving: 350
Total fat: 10g
Saturated fat: 2g
Cholesterol: 100mg
Sodium: 800mg
Total carbohydrate: 50g
Dietary fiber: 2g
Total sugars: 6g
Protein: 15g
Substitutions for ingredients:
- Dried egg noodles can be substituted with fresh egg noodles or ramen noodles.
- Smoked skipjack tuna (cakalang) can be substituted with canned tuna or other smoked fish.
- Sweet soy sauce can be substituted with regular soy sauce and sugar.
- Oyster sauce can be substituted with hoisin sauce or soy sauce.
Variations:
- Add vegetables such as sliced carrots, cabbage, or bell peppers to the stir-fry.
- Use chicken or shrimp instead of smoked skipjack tuna.
- Add chili flakes or hot sauce for a spicy version.
Tips and tricks:
- Cook the egg noodles al dente to prevent them from becoming mushy when stir-fried.
- Use a high smoke point oil such as vegetable oil or canola oil for stir-frying.
- Don't overcook the tuna to prevent it from becoming tough and dry.
Storage instructions:
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the Mi Cakalang Mie Goreng in a wok or frying pan over medium heat until heated through.
Presentation ideas:
Serve the Mi Cakalang Mie Goreng in individual bowls and garnish with fried shallots.
Garnishes:
Fried shallots
Pairings:
Serve with a side of pickled vegetables or a simple cucumber salad.
Suggested side dishes:
Pickled vegetables or cucumber salad
Troubleshooting advice:
- If the noodles are too dry, add a splash of water or chicken broth to the wok.
- If the noodles are too wet, stir-fry for a few more minutes to evaporate the excess liquid.
Food safety advice:
- Make sure the smoked skipjack tuna (cakalang) is fully cooked before adding it to the stir-fry.
- Store leftovers in the refrigerator within 2 hours of cooking.
Food history:
Mi Goreng is a popular Indonesian dish that originated from the Chinese stir-fried noodles. It is commonly sold by street vendors and is a staple in Indonesian cuisine.
Flavor profiles:
Savory, slightly sweet, and smoky.
Serving suggestions:
Serve hot as a main dish for lunch or dinner.
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Region: Indonesian