Ingredients with Measurements:
- 8 oz. dried rice noodles
- 1 block of firm tofu, cut into small cubes
- 1 cup of mixed vegetables (carrots, bell peppers, and green beans), sliced
- 2 cloves of garlic, minced
- 1 tbsp. of vegetable oil
- 2 cups of water
- 1 cup of coconut milk
- 2 tbsp. of soy sauce
- 1 tbsp. of brown sugar
- 1 tsp. of ground turmeric
- 1 tsp. of ground coriander
- 1 tsp. of ground cumin
- Salt and pepper to taste
- Fresh cilantro leaves for garnish
Special Equipment Needed:
- Large pot
- Colander
- Wok or large skillet
- Wooden spoon or spatula
Step-by-Step Instructions:
1. Soak the rice noodles in cold water for 30 minutes, then drain and set aside.
2. Heat the oil in a wok or large skillet over medium-high heat. Add the garlic and sauté for 1 minute.
3. Add the tofu and mixed vegetables to the wok and stir-fry for 3-4 minutes until the vegetables are tender.
4. In a separate pot, bring the water to a boil. Add the soaked rice noodles and cook for 2-3 minutes until tender. Drain and set aside.
5. Add the coconut milk, soy sauce, brown sugar, turmeric, coriander, cumin, salt, and pepper to the wok. Stir well and bring to a boil.
6. Reduce the heat to low and simmer for 5-7 minutes until the sauce thickens.
7. Add the cooked rice noodles to the wok and stir well to combine.
8. Serve hot, garnished with fresh cilantro leaves.
Time:
Preparation time: 10 minutes
Cooking time: 20 minutes
Temperature:
Medium-high heat for stir-frying and boiling, low heat for simmering
Serving size:
This recipe serves 4 people.
Nutritional information:
Calories per serving: 320
Total fat: 15g
Saturated fat: 10g
Cholesterol: 0mg
Sodium: 600mg
Total carbohydrates: 38g
Dietary fiber: 4g
Sugar: 5g
Protein: 10g
Substitutions for ingredients:
- Use chicken or shrimp instead of tofu for a non-vegetarian option.
- Use any vegetables of your choice, such as broccoli, mushrooms, or snow peas.
- Use regular milk instead of coconut milk for a lighter version of the dish.
Variations:
- Add some chili flakes or hot sauce for a spicier version.
- Use different types of noodles, such as egg noodles or udon noodles.
- Add some peanuts or cashews for extra crunch.
Tips and Tricks:
- Soak the rice noodles in cold water for at least 30 minutes to prevent them from sticking together.
- Use a non-stick wok or skillet to prevent the tofu from sticking.
- Adjust the seasoning to your taste by adding more or less soy sauce, sugar, or spices.
Storage Instructions:
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating Instructions:
Reheat the leftovers in the microwave or on the stovetop until heated through.
Presentation Ideas:
Serve the Mi Koclok in individual bowls, garnished with fresh cilantro leaves and a lime wedge on the side.
Garnishes:
Fresh cilantro leaves, lime wedges, chopped peanuts or cashews
Pairings:
This dish pairs well with a cold beer or a glass of white wine.
Suggested Side Dishes:
Steamed rice, stir-fried vegetables, or a simple green salad.
Troubleshooting Advice:
- If the sauce is too thick, add a little bit of water or coconut milk to thin it out.
- If the noodles are too soft, reduce the cooking time by 1-2 minutes.
Food Safety Advice:
- Make sure to cook the tofu and vegetables thoroughly to prevent any foodborne illnesses.
- Store 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 Surabaya. It is typically made with rice noodles, chicken or shrimp, and a spicy coconut milk broth.
Flavor Profiles:
This dish has a creamy and slightly sweet flavor from the coconut milk, with a hint of spice from the turmeric, coriander, and cumin.
Serving Suggestions:
Serve this dish as a main course for lunch or dinner, or as a hearty snack or appetizer.
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Region: Indonesian