Ingredients with Measurements:
- 250g egg noodles
- 500ml chicken broth
- 1 chicken breast, sliced
- 1 onion, chopped
- 2 garlic cloves, minced
- 1 tbsp curry powder
- 1 tsp turmeric powder
- 1 tsp cumin powder
- 1 tsp coriander powder
- 1 tsp salt
- 1 tsp sugar
- 1 tbsp vegetable oil
- 10 wonton wrappers
- 1 egg, beaten
Special equipment needed:
- Large pot
- Wok or frying pan
- Rolling pin
Step-by-step instructions:
1. Cook the egg noodles according to package instructions. Drain and set aside.
2. In a wok or frying pan, heat the vegetable oil over medium-high heat. Add the onion and garlic and sauté until fragrant.
3. Add the chicken breast and cook until browned on all sides.
4. Add the curry powder, turmeric powder, cumin powder, coriander powder, salt, and sugar. Stir well to combine.
5. Pour in the chicken broth and bring to a boil. Reduce heat and let simmer for 10 minutes.
6. Meanwhile, prepare the wonton wrappers. Place a small spoonful of the chicken mixture in the center of each wrapper. Brush the edges with beaten egg and fold in half to form a triangle. Press the edges to seal.
7. Bring a large pot of water to a boil. Add the wontons and cook for 3-4 minutes, or until they float to the surface.
8. Divide the cooked noodles into serving bowls. Ladle the chicken curry broth over the noodles. Top with the cooked wontons.
Time:
Preparation time: 20 minutes
Cooking time: 25 minutes
Temperature:
Medium-high heat for the wok or frying pan
Serving size:
4 servings
Nutritional information:
Calories per serving: 350
Fat: 8g
Carbohydrates: 45g
Protein: 25g
Substitutions for ingredients:
- Chicken breast can be substituted with chicken thighs or tofu for a vegetarian option.
- Egg noodles can be substituted with rice noodles or spaghetti.
Variations:
- Add vegetables such as carrots, bell peppers, or snow peas to the curry broth.
- Use shrimp or ground pork instead of chicken.
Tips and tricks:
- To prevent the wonton wrappers from drying out, cover them with a damp towel while assembling.
- To make the wontons look more appealing, crimp the edges with a fork or pleat them.
Storage instructions:
Store any leftover chicken curry broth and wontons separately in airtight containers in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the chicken curry broth and wontons separately in a pot over medium heat until heated through.
Presentation ideas:
Serve the Mi Pangsit Kari Ayam in individual bowls with the noodles at the bottom, the chicken curry broth on top, and the wontons arranged on top.
Garnishes:
Garnish with chopped cilantro or green onions.
Pairings:
Serve with a side of steamed vegetables or a fresh salad.
Suggested side dishes:
- Steamed broccoli
- Green salad with a citrus vinaigrette
Troubleshooting advice:
- If the wonton wrappers are too dry, brush them with a little water to moisten them before folding.
- If the chicken curry broth is too thick, add more chicken broth or water to thin it out.
Food safety advice:
- Make sure the chicken is cooked through before adding it to the curry broth.
- Store leftovers in the refrigerator within 2 hours of cooking.
Food history:
Mi Pangsit Kari Ayam is a popular Indonesian dish that combines Chinese-style wontons with Indian-inspired curry flavors.
Flavor profiles:
The dish has a rich and savory flavor from the chicken broth and spices, with a slight sweetness from the onions and sugar.
Serving suggestions:
Serve hot and enjoy as a comforting and flavorful meal.
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Region: Indonesian