Ingredients with Measurements:
- 200g dried egg noodles
- 200g cooked prawns, peeled and deveined
- 2 hard-boiled eggs, sliced
- 1 cucumber, julienned
- 2 stalks of green onions, thinly sliced
- 1/4 cup fried shallots
- 1/4 cup chopped cilantro
- 4 cups chicken broth
- 1/4 cup soy sauce
- 1/4 cup lime juice
- 2 tbsp fish sauce
- 1 tbsp sugar
- 1 tbsp chili paste
- Salt and pepper to taste
Special equipment needed:
- Large pot
- Mixing bowl
- Serving bowls
Step-by-step instructions:
1. Cook the egg noodles according to package instructions. Drain and set aside.
2. In a mixing bowl, combine chicken broth, soy sauce, lime juice, fish sauce, sugar, chili paste, salt, and pepper. Mix well.
3. Add the cooked prawns to the broth mixture and let it sit for 10 minutes.
4. To serve, divide the cooked egg noodles into four serving bowls.
5. Pour the prawn broth over the noodles.
6. Top each bowl with sliced hard-boiled eggs, julienned cucumber, sliced green onions, fried shallots, and chopped cilantro.
7. Serve immediately.
Time:
Preparation time: 15 minutes
Cooking time: 10 minutes
Temperature:
Serve hot
Serving size:
4 servings
Nutritional information:
Calories per serving: 300
Fat: 5g
Protein: 25g
Carbohydrates: 40g
Fiber: 2g
Substitutions for ingredients:
- Shrimp can be substituted with chicken or beef
- Egg noodles can be substituted with rice noodles or udon noodles
- Cucumber can be substituted with carrots or bell peppers
Variations:
- Add sliced mushrooms or bean sprouts for extra texture
- Use different types of seafood such as squid or mussels
- Add a boiled egg or a few slices of beef for extra protein
Tips and tricks:
- To save time, use pre-cooked prawns
- Adjust the amount of chili paste according to your spice preference
- For a vegetarian version, use vegetable broth and omit the prawns
Storage instructions:
Mi Kocok Udang is best served fresh and should not be stored.
Reheating instructions:
Mi Kocok Udang should be consumed immediately and should not be reheated.
Presentation ideas:
Serve Mi Kocok Udang in a large bowl and let your guests serve themselves.
Garnishes:
Garnish with chopped cilantro, sliced green onions, and fried shallots.
Pairings:
Mi Kocok Udang pairs well with a cold glass of iced tea.
Suggested side dishes:
Serve with a side of prawn crackers or steamed rice.
Troubleshooting advice:
If the broth is too salty, add more lime juice or sugar to balance the flavors.
Food safety advice:
Make sure to cook the prawns thoroughly and handle them with clean hands.
Food history:
Mi Kocok Udang is a traditional Indonesian dish that originated in West Java.
Flavor profiles:
Mi Kocok Udang has a savory and slightly spicy broth with a hint of sweetness from the sugar and lime juice.
Serving suggestions:
Serve Mi Kocok Udang as a main dish for lunch or dinner.
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Region: Indonesian