Ingredients with Measurements:
- 500g fresh seafood (shrimp, squid, and mussels)
- 250g dried egg noodles
- 2 cups chicken broth
- 2 cups water
- 2 cloves garlic, minced
- 1 onion, chopped
- 1 tsp ground coriander
- 1 tsp ground cumin
- 1 tsp turmeric powder
- 1 tbsp soy sauce
- 1 tbsp fish sauce
- 1 tbsp lime juice
- 1 tbsp vegetable oil
- Salt and pepper to taste
- Fresh cilantro leaves for garnish
Special equipment needed:
- Large pot
- Strainer
Step-by-step instructions:
1. Rinse the seafood under cold water and set aside.
2. In a large pot, heat the vegetable oil over medium heat. Add the garlic and onion and sauté until fragrant.
3. Add the coriander, cumin, and turmeric powder and stir for 1 minute.
4. Add the chicken broth and water and bring to a boil.
5. Add the dried egg noodles and cook for 3-4 minutes or until tender.
6. Add the seafood and cook for 2-3 minutes or until cooked through.
7. Add the soy sauce, fish sauce, and lime juice. Season with salt and pepper to taste.
8. Remove from heat and strain the broth and noodles into a separate bowl.
9. Serve the seafood and noodles in a bowl and pour the broth over it.
10. Garnish with fresh cilantro leaves.
Time:
Preparation time: 15 minutes
Cooking time: 20 minutes
Temperature:
Medium heat
Serving size:
4 servings
Nutritional information:
Calories: 350
Fat: 8g
Carbohydrates: 45g
Protein: 25g
Substitutions for ingredients:
- Dried egg noodles can be substituted with rice noodles or udon noodles.
- Chicken broth can be substituted with vegetable broth or seafood broth.
- Soy sauce can be substituted with tamari sauce or coconut aminos.
- Fish sauce can be substituted with oyster sauce or Worcestershire sauce.
Variations:
- Add vegetables such as bok choy, bean sprouts, or carrots.
- Use different types of seafood such as crab, clams, or scallops.
- Add chili flakes or hot sauce for a spicy kick.
Tips and tricks:
- Rinse the seafood thoroughly to remove any sand or debris.
- Cook the seafood just until it turns opaque to prevent overcooking.
- Adjust the seasoning to your taste preference.
Storage instructions:
Store in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat in a pot over medium heat until heated through.
Presentation ideas:
Serve in a large bowl and garnish with fresh cilantro leaves.
Garnishes:
Fresh cilantro leaves
Pairings:
Serve with a side of steamed rice or garlic bread.
Suggested side dishes:
Steamed rice or garlic bread
Troubleshooting advice:
- If the broth is too salty, dilute it with more water or chicken broth.
- If the seafood is overcooked, reduce the cooking time or remove it from the pot earlier.
Food safety advice:
- Always cook seafood to the recommended internal temperature to avoid foodborne illness.
- Store leftovers in the refrigerator within 2 hours of cooking.
Food history:
Mi Kocok is a traditional Indonesian noodle soup that originated from West Java. It is typically made with beef, but seafood is a popular variation.
Flavor profiles:
Savory, slightly spicy, and tangy.
Serving suggestions:
Serve hot as a main dish.
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Region: Indonesian