Ingredients with Measurements:
- 200g dried egg noodles
- 200g canned tuna, drained and flaked
- 200g firm tofu, cut into small cubes
- 2 tbsp cooking oil
- 2 tbsp tamarind paste
- 2 tbsp sweet soy sauce
- 2 tbsp water
- 1 tbsp sugar
- 1 tbsp salt
- 1 tbsp dried shrimp paste
- 1 tbsp dried chili flakes
- 1 tbsp chopped garlic
- 1 tbsp chopped shallots
- 1 tbsp chopped lemongrass
- 1 tbsp chopped galangal
- 1 tbsp chopped ginger
- 1 tbsp chopped turmeric
- 1 lime, cut into wedges
Special equipment needed:
- Wok or large frying pan
- Colander
Step-by-step instructions:
1. Cook the egg noodles according to package instructions. Drain and set aside.
2. In a wok or large frying pan, heat the cooking oil over medium-high heat.
3. Add the chopped garlic, shallots, lemongrass, galangal, ginger, and turmeric. Stir-fry for 1-2 minutes until fragrant.
4. Add the dried shrimp paste and dried chili flakes. Stir-fry for another minute.
5. Add the canned tuna and tofu. Stir-fry for 2-3 minutes until the tofu is lightly browned.
6. Add the tamarind paste, sweet soy sauce, water, sugar, and salt. Stir-fry for another 2-3 minutes until the sauce is well combined and the tofu and tuna are coated.
7. Serve the cooked egg noodles in bowls and top with the tuna and tofu mixture.
8. Garnish with lime wedges and serve hot.
- Time:
Preparation time: 15 minutes
- Cooking time: 15 minutes
Temperature:
- Medium-high heat
Serving size:
- 2-3 servings
Nutritional information:
- Calories: 450
- Fat: 18g
- Carbohydrates: 47g
- Protein: 25g
Substitutions for ingredients:
- Canned tuna can be substituted with canned salmon or cooked chicken.
- Firm tofu can be substituted with tempeh or seitan.
- Tamarind paste can be substituted with lime juice or vinegar.
- Sweet soy sauce can be substituted with regular soy sauce and honey.
- Dried shrimp paste can be substituted with fish sauce or soy sauce.
- Dried chili flakes can be substituted with fresh chili peppers.
Variations:
- Add vegetables such as bell peppers, carrots, or green beans to the stir-fry.
- Use different types of noodles such as rice noodles or udon noodles.
- Add peanuts or cashews for extra crunch.
Tips and tricks:
- Make sure to drain the canned tuna well before adding it to the stir-fry.
- Use a non-stick wok or frying pan to prevent the tofu from sticking.
- Adjust the amount of chili flakes according to your spice preference.
Storage instructions:
- Store any leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat the leftovers in the microwave or on the stovetop until heated through.
Presentation ideas:
- Serve the Mi Cakalang Rica-Rica with Tofu in a large bowl and garnish with lime wedges and chopped cilantro.
Garnishes:
- Lime wedges
- Chopped cilantro
- Chopped peanuts or cashews
Pairings:
- Serve with a cold beer or iced tea.
Suggested side dishes:
- Indonesian-style fried rice
- Stir-fried vegetables
- Fresh salad
Troubleshooting advice:
- If the stir-fry is too dry, add a splash of water or chicken broth to loosen the sauce.
- If the tofu is sticking to the pan, add more oil or use a non-stick pan.
Food safety advice:
- Make sure to cook the egg noodles and the tuna and tofu mixture thoroughly to prevent any foodborne illnesses.
Food history:
- Mi Cakalang Rica-Rica is a popular Indonesian dish from the North Sulawesi region. It is typically made with shredded smoked skipjack tuna and a spicy sauce made with chili peppers, shallots, and tomatoes.
Flavor profiles:
- Spicy, tangy, savory
Serving suggestions:
- Serve the Mi Cakalang Rica-Rica with Tofu as a main dish for lunch or dinner.
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Region: Indonesian