Asian > Malaysian > Mi Caluk Noodles

Mi Caluk with Sambal Belacan Recipe

Ingredients with Measurements:
- 500g fresh egg noodles
- 200g bean sprouts
- 2 stalks of spring onions, chopped
- 2 cloves of garlic, minced
- 2 tablespoons of vegetable oil
- 1 tablespoon of soy sauce
- 1 tablespoon of oyster sauce
- 1 tablespoon of dark soy sauce
- 1 tablespoon of sesame oil
- 1 teaspoon of sugar
- 1/2 teaspoon of salt
- 1/4 teaspoon of white pepper

For Sambal Belacan:
- 5 red chilies, seeded and chopped
- 3 bird's eye chilies, chopped
- 2 cloves of garlic, chopped
- 1 tablespoon of belacan (shrimp paste)
- 1 tablespoon of lime juice
- 1 teaspoon of sugar
- Salt to taste

Special Equipment Needed:
- Wok or large frying pan
- Mortar and pestle or food processor

Step-by-Step Instructions:

1. Prepare the sambal belacan by grinding the chilies, garlic, and belacan in a mortar and pestle or food processor until it becomes a paste. Add lime juice, sugar, and salt to taste. Set aside.

2. Boil the egg noodles in a pot of salted water for 2-3 minutes or until cooked. Drain and rinse with cold water to stop the cooking process. Set aside.

3. Heat the vegetable oil in a wok or large frying pan over high heat. Add garlic and stir-fry for 30 seconds or until fragrant.

4. Add bean sprouts and stir-fry for 1-2 minutes or until slightly wilted.

5. Add the cooked egg noodles, soy sauce, oyster sauce, dark soy sauce, sesame oil, sugar, salt, and white pepper. Stir-fry for 2-3 minutes or until the noodles are heated through and evenly coated with the sauce.

6. Serve the mi caluk hot with sambal belacan on the side.


- Time:
Preparation time: 15 minutes
- Cooking time: 10 minutes
Temperature:
- High heat
Serving size:
- 4 servings

Nutritional information:
- Calories per serving: 350
- Total fat: 12g
- Total carbohydrates: 50g
- Protein: 10g

Substitutions for ingredients:
- Fresh egg noodles can be substituted with dried egg noodles or any other type of noodles.
- Bean sprouts can be substituted with any other type of sprouts or vegetables.
- Belacan can be substituted with fish sauce or shrimp paste.

Variations:
- Add sliced chicken, beef, or shrimp for a protein-packed meal.
- Use different types of noodles such as rice noodles or udon noodles.
- Add other vegetables such as carrots, bell peppers, or bok choy.

Tips and Tricks:
- Rinse the egg noodles with cold water after cooking to prevent them from sticking together.
- Use a high heat to stir-fry the noodles quickly and prevent them from becoming soggy.
- Adjust the amount of sambal belacan according to your preference for spiciness.

Storage Instructions:
- Store leftover mi caluk in an airtight container in the refrigerator for up to 3 days.

Reheating Instructions:
- Reheat the mi caluk in a microwave or on the stovetop until heated through.

Presentation Ideas:
- Serve the mi caluk in individual bowls with a side of sambal belacan.
- Garnish with chopped spring onions or cilantro.

Pairings:
- Serve with a side of pickled vegetables or a refreshing cucumber salad.

Suggested Side Dishes:
- Steamed rice
- Stir-fried vegetables
- Spring rolls

Troubleshooting Advice:
- If the noodles are too dry, add a splash of water or chicken broth to loosen the sauce.
- If the noodles are too salty, add more sugar or lime juice to balance the flavors.

Food Safety Advice:
- Make sure to cook the egg noodles thoroughly to prevent any foodborne illnesses.

Food History:
- Mi caluk is a popular Cambodian noodle dish that is often served as a street food.

Flavor Profiles:
- Mi caluk is a savory and slightly sweet dish with a hint of sesame oil and soy sauce. The sambal belacan adds a spicy and pungent flavor to the dish.

Serving Suggestions:
- Serve mi caluk as a main dish for lunch or dinner.

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Region: Malaysian

Taste: Spicy, Tangy, Umami, Savory, Fragrant