Ingredients with Measurements:
- 500g of fresh egg noodles
- 500ml of coconut milk
- 500ml of chicken broth
- 250g of shrimp, peeled and deveined
- 250g of squid, cleaned and sliced into rings
- 250g of mussels, cleaned and debearded
- 250g of sausage, sliced
- 2 stalks of lemongrass, bruised
- 4 kaffir lime leaves
- 4 cloves of garlic, minced
- 2 shallots, sliced
- 2 red chilies, sliced
- 2 tablespoons of vegetable oil
- 1 tablespoon of tamarind paste
- 1 tablespoon of palm sugar
- Salt and pepper to taste
- Chopped cilantro for garnish
Special equipment needed:
- Large pot
- Wok or large skillet
- Wooden spoon or spatula
Step-by-step instructions:
1. In a large pot, bring the chicken broth and coconut milk to a boil. Add the lemongrass and kaffir lime leaves and let it simmer for 10 minutes.
2. In a wok or large skillet, heat the vegetable oil over medium-high heat. Add the garlic, shallots, and red chilies and stir-fry until fragrant.
3. Add the sausage and stir-fry for 2-3 minutes until browned.
4. Add the shrimp, squid, and mussels and stir-fry for 2-3 minutes until cooked through.
5. Add the tamarind paste and palm sugar to the pot with the broth and stir until dissolved.
6. Add the cooked seafood and sausage to the pot and let it simmer for 5-10 minutes.
7. Cook the egg noodles according to the package instructions and divide them into bowls.
8. Ladle the seafood and sausage broth over the noodles.
9. Garnish with chopped cilantro.
Time:
Preparation time: 20 minutes
Cooking time: 30 minutes
Temperature:
Medium-high heat
Serving size:
4-6 servings
Nutritional information:
Calories per serving: 550
Fat: 32g
Carbohydrates: 42g
Protein: 25g
Sodium: 800mg
Substitutions for ingredients:
- Chicken broth can be substituted with vegetable broth or water.
- Shrimp, squid, and mussels can be substituted with any seafood of your choice.
- Sausage can be substituted with chicken, beef, or tofu.
Variations:
- Add vegetables such as bok choy, carrots, or bell peppers.
- Use different types of noodles such as rice noodles or udon noodles.
- Add more spice by adding more red chilies or chili flakes.
Tips and tricks:
- Use fresh seafood for the best flavor.
- Be careful not to overcook the seafood as it can become tough and rubbery.
- Adjust the sweetness and sourness of the broth to your liking by adding more or less tamarind paste and palm sugar.
Storage instructions:
Store any leftover broth and seafood separately in airtight containers in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the broth and seafood in a pot over medium heat until heated through.
Presentation ideas:
Serve the Mi Koclok in individual bowls with the noodles at the bottom and the seafood and sausage on top. Garnish with chopped cilantro and a lime wedge.
Garnishes:
Chopped cilantro and lime wedges
Pairings:
Serve with a cold beer or a glass of white wine.
Suggested side dishes:
Steamed rice, stir-fried vegetables, or a side salad.
Troubleshooting advice:
- If the broth is too thick, add more chicken broth or water.
- If the broth is too thin, let it simmer for a few more minutes to reduce.
Food safety advice:
- Make sure to cook the seafood thoroughly to prevent any foodborne illnesses.
- Store any leftovers in the refrigerator within 2 hours of cooking.
Food history:
Mi Koclok is a traditional Indonesian noodle dish that originated in the city of Cirebon in West Java. It is typically made with chicken or beef broth and served with a variety of toppings such as shrimp, squid, and vegetables.
Flavor profiles:
The Mi Koclok broth is rich and creamy from the coconut milk and has a tangy and slightly sweet flavor from the tamarind paste and palm sugar. The seafood and sausage add a savory and umami flavor to the dish.
Serving suggestions:
Serve the Mi Koclok hot and enjoy with chopsticks and a spoon.
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Region: Indonesian