Ingredients with Measurements:
- 500g smoked tuna (cakalang)
- 200g rice noodles (mi)
- 1 onion, chopped
- 3 garlic cloves, minced
- 2 tomatoes, diced
- 2 lemongrass stalks, bruised
- 2 kaffir lime leaves
- 1 tsp turmeric powder
- 1 tsp salt
- 1/2 tsp black pepper
- 1 tbsp vegetable oil
- 1.5L water
- Fresh cilantro, chopped (for garnish)
Special equipment needed:
- None
Step-by-step instructions:
1. In a pot, heat the vegetable oil over medium heat.
2. Add the chopped onion and minced garlic, and sauté until fragrant.
3. Add the diced tomatoes, lemongrass stalks, and kaffir lime leaves. Stir well.
4. Add the turmeric powder, salt, and black pepper. Stir well.
5. Add the smoked tuna (cakalang) and stir well.
6. Pour in the water and bring to a boil.
7. Reduce the heat and let it simmer for 30 minutes.
8. Meanwhile, cook the rice noodles (mi) according to package instructions.
9. Once the soup is done, remove the lemongrass stalks and kaffir lime leaves.
10. Serve the soup in bowls with the cooked rice noodles (mi) on top.
11. Garnish with fresh cilantro.
- Time:
Preparation time: 15 minutes
- Cooking time: 30 minutes
Temperature:
- None
Serving size:
- 4 servings
Nutritional information:
- Calories per serving: 300
- Total fat: 5g
- Total carbohydrates: 40g
- Protein: 25g
Substitutions for ingredients:
- Smoked tuna (cakalang) can be substituted with smoked mackerel or smoked salmon.
- Rice noodles (mi) can be substituted with any type of noodles.
Variations:
- Add vegetables such as carrots, cabbage, or bok choy for a more nutritious soup.
- Use chicken or beef broth instead of water for a richer flavor.
- Add coconut milk for a creamier soup.
Tips and tricks:
- To make the soup spicier, add chopped chili peppers or chili flakes.
- To make the soup less salty, use less salt or use low-sodium broth instead of water.
- To make the soup more filling, add boiled eggs or tofu.
Storage instructions:
- Store leftover soup in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat the soup in a pot over medium heat until heated through.
Presentation ideas:
- Serve the soup in colorful bowls for a more appetizing presentation.
Garnishes:
- Fresh cilantro, chopped
Pairings:
- Serve with steamed rice or crusty bread.
Suggested side dishes:
- Fried or steamed dumplings
- Spring rolls
- Stir-fried vegetables
Troubleshooting advice:
- If the soup is too salty, add more water or broth to dilute the saltiness.
- If the soup is too bland, add more salt or seasoning to taste.
Food safety advice:
- Make sure the smoked tuna (cakalang) is fully cooked before adding it to the soup.
- Store leftover soup in the refrigerator within 2 hours of cooking.
Food history:
- Mi cakalang soup is a traditional dish from Manado, Indonesia. It is made with smoked tuna (cakalang) and rice noodles (mi), and is known for its rich and flavorful broth.
Flavor profiles:
- Smoky, savory, and slightly spicy.
Serving suggestions:
- Serve hot as a main dish for lunch or dinner.
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Region: Indonesian