Ingredients with Measurements:
- 500g dried egg noodles
- 300g smoked skipjack tuna (cakalang)
- 2 tomatoes, diced
- 1 red onion, sliced
- 3 cloves garlic, minced
- 2 red chili peppers, sliced
- 2 tbsp vegetable oil
- 1 tbsp tamarind paste
- 1 tbsp brown sugar
- 1 tsp salt
- 1/4 cup water
- 1 lime, cut into wedges
Special equipment needed:
- Large pot for boiling noodles
- Wok or large skillet
Step-by-step instructions:
1. Bring a large pot of water to a boil. Add the dried egg noodles and cook for 3-4 minutes or until al dente. Drain and set aside.
2. In a wok or large skillet, heat the vegetable oil over medium-high heat. Add the sliced red onion and minced garlic and sauté for 2-3 minutes or until fragrant.
3. Add the diced tomatoes and sliced red chili peppers to the wok and cook for another 2-3 minutes.
4. Flake the smoked skipjack tuna (cakalang) into the wok and stir to combine with the vegetables.
5. In a small bowl, mix together the tamarind paste, brown sugar, salt, and water. Add this mixture to the wok and stir to coat the ingredients.
6. Add the cooked egg noodles to the wok and toss to combine with the tuna and vegetable mixture.
7. Serve hot with lime wedges on the side.
- Time:
Preparation time: 15 minutes
- Cooking time: 15 minutes
Temperature:
- Medium-high heat
Serving size:
- 4 servings
Nutritional information:
- Calories per serving: 400
- Fat: 10g
- Carbohydrates: 60g
- Protein: 20g
Substitutions for ingredients:
- Dried egg noodles can be substituted with any other type of noodle.
- Smoked skipjack tuna (cakalang) can be substituted with any other type of smoked fish.
- Red chili peppers can be substituted with any other type of chili pepper.
Variations:
- Add sliced bell peppers or carrots for extra vegetables.
- Use shrimp or chicken instead of smoked fish.
- Add a spoonful of peanut butter to the tamarind mixture for a creamy twist.
Tips and tricks:
- Make sure to cook the noodles al dente so they don't become mushy in the wok.
- Use a non-stick wok or skillet to prevent sticking.
- Adjust the amount of chili peppers to your desired level of spiciness.
Storage instructions:
- Store any leftover Mi Cakalang Sambal in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat the Mi Cakalang Sambal in a microwave or on the stove over medium heat until heated through.
Presentation ideas:
- Serve the Mi Cakalang Sambal in individual bowls and garnish with chopped cilantro or green onions.
Garnishes:
- Lime wedges, chopped cilantro, or green onions.
Pairings:
- Serve with a cold beer or iced tea.
Suggested side dishes:
- Indonesian-style fried rice or steamed vegetables.
Troubleshooting advice:
- If the noodles are too dry, add a splash of water or chicken broth to the wok.
Food safety advice:
- Make sure to cook the smoked fish thoroughly before adding it to the wok.
Food history:
- Mi Cakalang Sambal is a traditional Indonesian dish from the North Sulawesi region.
Flavor profiles:
- Spicy, tangy, and savory.
Serving suggestions:
- Serve the Mi Cakalang Sambal as a main dish for lunch or dinner.
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Region: Indonesian