Ingredients with Measurements:
- 200g bihun noodles
- 1 block of firm tofu, cut into small cubes
- 2 tablespoons of vegetable oil
- 1 onion, chopped
- 3 garlic cloves, minced
- 2 red chillies, sliced
- 1 teaspoon of ground coriander
- 1 teaspoon of ground cumin
- 1 teaspoon of turmeric powder
- 1 teaspoon of salt
- 1 tablespoon of soy sauce
- 1 tablespoon of sweet soy sauce
- 1 tablespoon of tamarind paste
- 500ml of vegetable stock
- 1 can of coconut milk
- 1 lime, cut into wedges
- Fresh coriander leaves, chopped
Special Equipment Needed:
- Large pot
- Wooden spoon
- Chef's knife
- Cutting board
Step-by-Step Instructions:
1. Soak the bihun noodles in hot water for 10 minutes, then drain and set aside.
2. Heat the vegetable oil in a large pot over medium heat. Add the onion, garlic, and red chillies, and sauté for 2-3 minutes until fragrant.
3. Add the ground coriander, cumin, turmeric powder, and salt, and stir well.
4. Add the tofu cubes and stir-fry for 2-3 minutes until lightly browned.
5. Add the soy sauce, sweet soy sauce, and tamarind paste, and stir well.
6. Pour in the vegetable stock and coconut milk, and bring to a boil.
7. Reduce the heat to low and simmer for 10-15 minutes until the tofu is cooked through and the flavors have melded together.
8. Add the bihun noodles to the pot and stir well to combine.
9. Serve the spicy bihun kuah in bowls, garnished with fresh coriander leaves and a lime wedge on the side.
Time:
Preparation time: 15 minutes
Cooking time: 25 minutes
Temperature:
Medium heat
Serving size:
4 servings
Nutritional information:
Calories per serving: 320
Fat per serving: 18g
Carbohydrates per serving: 27g
Protein per serving: 12g
Substitutions for ingredients:
- Chicken or shrimp can be used instead of tofu.
- Red chillies can be substituted with bird's eye chillies for a spicier kick.
- Vegetable stock can be replaced with chicken or beef stock for a meatier flavor.
Variations:
- Add vegetables such as carrots, bell peppers, or cabbage for extra nutrition.
- Use different types of noodles such as egg noodles or rice noodles.
- Add peanuts or cashews for a crunchy texture.
Tips and Tricks:
- Soak the bihun noodles in hot water before cooking to prevent them from sticking together.
- Adjust the spiciness level by adding more or less chillies.
- Use fresh tamarind pulp instead of tamarind paste for a more authentic flavor.
Storage Instructions:
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating Instructions:
Reheat in a pot on the stove over low heat until heated through.
Presentation Ideas:
Serve the spicy bihun kuah in colorful bowls with lime wedges on the side.
Garnishes:
Fresh coriander leaves and lime wedges.
Pairings:
Serve with a side of steamed rice or crusty bread.
Suggested Side Dishes:
- Fresh salad with a tangy dressing
- Grilled vegetables
- Pickled vegetables
Troubleshooting Advice:
- If the broth is too thick, add more vegetable stock or water to thin it out.
- If the broth is too thin, let it simmer for a few more minutes to reduce and thicken.
Food Safety Advice:
- Make sure the tofu is cooked through before serving.
- Store leftovers in the refrigerator and consume within 3 days.
Food History:
Bihun kuah is a popular Indonesian dish that is traditionally served as a breakfast or lunch meal.
Flavor Profiles:
Spicy, savory, and slightly tangy.
Serving Suggestions:
Serve hot with a side of steamed rice or crusty bread.
Related Categories
Cooking Method: N/A
Course Type: N/A
Dietary: N/A
Ingredient: N/A
Meal type: N/A
Occassion: N/A
Region: Indonesian