Ingredients with Measurements:
- 500g fresh egg noodles
- 2 tablespoons vegetable oil
- 1 onion, chopped
- 3 garlic cloves, minced
- 1 tablespoon ginger, minced
- 1 tablespoon curry powder
- 1 teaspoon turmeric powder
- 1 teaspoon coriander powder
- 1 teaspoon cumin powder
- 1 teaspoon chili powder
- 1 can (400ml) coconut milk
- 1 cup water
- 1 tablespoon tamarind paste
- 1 tablespoon brown sugar
- 1 tablespoon soy sauce
- 1 cup roasted peanuts, ground
- Salt and pepper to taste
Special equipment needed:
- Large pot
- Strainer
- Blender or food processor
Step-by-step instructions:
1. Cook the egg noodles according to the package instructions. Drain and set aside.
2. Heat the vegetable oil in a large pot over medium heat. Add the onion, garlic, and ginger and sauté until fragrant, about 2-3 minutes.
3. Add the curry powder, turmeric powder, coriander powder, cumin powder, and chili powder. Stir well and cook for another 2-3 minutes.
4. Pour in the coconut milk and water. Stir well and bring to a boil.
5. Add the tamarind paste, brown sugar, and soy sauce. Stir well and let it simmer for 5-10 minutes.
6. Using a blender or food processor, grind the roasted peanuts until they become a fine powder.
7. Add the ground peanuts to the pot and stir well. Let it simmer for another 5-10 minutes.
8. Season with salt and pepper to taste.
9. To serve, divide the cooked egg noodles into bowls and ladle the Mi Kuah Kacang over the noodles.
Time:
Preparation time: 15 minutes
Cooking time: 30 minutes
Temperature:
Medium heat
Serving size:
4-6 servings
Nutritional information:
Calories: 450
Fat: 28g
Carbohydrates: 38g
Protein: 12g
Sodium: 350mg
Sugar: 8g
Substitutions for ingredients:
- Fresh egg noodles can be substituted with dried egg noodles or any other type of noodles.
- Tamarind paste can be substituted with lime juice or vinegar.
- Brown sugar can be substituted with palm sugar or honey.
- Roasted peanuts can be substituted with cashews or almonds.
Variations:
- Add vegetables such as carrots, bell peppers, or broccoli to the Mi Kuah Kacang.
- Use chicken or beef instead of noodles for a protein-packed meal.
- Add shrimp or tofu for a vegetarian option.
Tips and tricks:
- To make the dish spicier, add more chili powder or fresh chili peppers.
- To make the dish creamier, use full-fat coconut milk instead of light coconut milk.
- To make the dish less sweet, reduce the amount of brown sugar or omit it altogether.
Storage instructions:
Store any leftover Mi Kuah Kacang in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the Mi Kuah Kacang in a pot over medium heat until heated through.
Presentation ideas:
Garnish the Mi Kuah Kacang with chopped cilantro, sliced green onions, or a sprinkle of chili flakes.
Garnishes:
Chopped cilantro, sliced green onions, chili flakes.
Pairings:
Serve the Mi Kuah Kacang with a side of steamed rice or a fresh salad.
Suggested side dishes:
Steamed rice, fresh salad.
Troubleshooting advice:
- If the Mi Kuah Kacang is too thick, add more water or coconut milk to thin it out.
- If the Mi Kuah Kacang is too thin, let it simmer for a few more minutes to thicken.
Food safety advice:
Make sure to cook the egg noodles and the Mi Kuah Kacang to the recommended temperature to ensure food safety.
Food history:
Mi Kuah Kacang is a popular Indonesian dish that originated from the island of Java. It is a noodle soup that is flavored with a peanut-based broth and a blend of spices.
Flavor profiles:
Mi Kuah Kacang has a rich and creamy peanut flavor with a hint of sweetness and a spicy kick.
Serving suggestions:
Serve the Mi Kuah Kacang hot and garnished with chopped cilantro, sliced green onions, or a sprinkle of chili flakes.
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Region: Indonesian