Ingredients with Measurements:
- 500g fresh egg noodles
- 500ml chicken broth
- 250ml coconut milk
- 2 stalks lemongrass, bruised
- 4 kaffir lime leaves
- 2 tbsp palm sugar
- 2 tbsp fish sauce
- 1 tbsp tamarind paste
- 1 tbsp vegetable oil
- 1 tbsp garlic, minced
- 1 tbsp shallot, minced
- 1 tsp turmeric powder
- 1 tsp salt
- 500g chicken breast, sliced
- 4 hard-boiled eggs, halved
- 2 cups bean sprouts
- 1 cup scallions, chopped
- 1 cup cilantro, chopped
- 1 lime, cut into wedges
Special equipment needed:
- None
Step-by-step instructions:
1. In a pot, heat the vegetable oil over medium heat. Add the garlic, shallot, and turmeric powder. Cook until fragrant, about 2 minutes.
2. Add the chicken breast and cook until browned, about 5 minutes.
3. Add the chicken broth, coconut milk, lemongrass, kaffir lime leaves, palm sugar, fish sauce, tamarind paste, and salt. Stir well and bring to a boil.
4. Reduce the heat to low and let it simmer for 10 minutes.
5. Meanwhile, cook the fresh egg noodles according to the package instructions. Drain and set aside.
6. To serve, divide the noodles into bowls. Ladle the chicken broth over the noodles.
7. Top with sliced chicken breast, hard-boiled eggs, bean sprouts, scallions, and cilantro.
8. Serve with lime wedges on the side.
- Time:
Preparation time: 15 minutes
- Cooking time: 20 minutes
Temperature:
- None
Serving size:
- 4 servings
Nutritional information:
- Calories: 650
- Fat: 23g
- Carbohydrates: 70g
- Protein: 40g
- Sodium: 2000mg
Substitutions for ingredients:
- Chicken breast can be substituted with chicken thighs or shrimp.
- Palm sugar can be substituted with brown sugar.
- Tamarind paste can be substituted with lime juice.
Variations:
- Add vegetables such as carrots, bell peppers, or mushrooms.
- Use different types of noodles such as rice noodles or udon noodles.
Tips and tricks:
- Use fresh egg noodles for the best texture.
- Bruise the lemongrass before adding it to the broth to release its flavor.
- Adjust the amount of fish sauce and palm sugar to your liking.
Storage instructions:
- Store the leftover broth and noodles separately in airtight containers in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat the broth and noodles separately in the microwave or on the stovetop until heated through.
Presentation ideas:
- Serve the Mi Koclok noodles in individual bowls with the toppings arranged neatly on top.
Garnishes:
- Garnish with cilantro, scallions, and lime wedges.
Pairings:
- Serve with a side of steamed vegetables or a fresh salad.
Suggested side dishes:
- Steamed broccoli or bok choy
- Green papaya salad
Troubleshooting advice:
- If the broth is too salty, add more coconut milk or water to dilute it.
Food safety advice:
- Make sure to cook the chicken thoroughly to an internal temperature of 165°F.
Food history:
- Mi Koclok is a traditional Indonesian noodle dish that originated from the city of Cirebon in West Java.
Flavor profiles:
- The Mi Koclok noodles have a savory and slightly sweet broth with hints of lemongrass and kaffir lime leaves.
Serving suggestions:
- Serve the Mi Koclok noodles hot with lime wedges on the side.
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