Indonesian Noodle Delights Part 3 Of 4      2024/6/15 Sat

Indonesian noodles are a significant aspect of Indonesian cuisine which is itself very diverse. Indonesian cuisine recognizes many types of noodles, with each region of the country often developing its own distinct recipes.

Mie，Mi，Mee  or Kwetiau means noodle in Indonesian language. 

I am preparing  12 Indonesian noodle dishes for 4 episodes.

4 Episodes exploring：

Part 1：Ifumi; Ketoprak; Kwetiau Ayam               《Published》

Part 2：Betawi Laksa; Mie Aceh; Mie Ayam          《Published》

Part 3：Mie Celor; Mie Goreng; Mie Kangkung   《Now》 

Part 4：Mie Kocok; Mee Rebus; Soto Mie             《Next》

Part 3：Mie Celor; Mie Goreng; Mie Kangkung  

▲ 7. Mie Celor

Mie celor (meaning: celor/blanched noodle), is a Southeast Asian noodle soup dish served in a coconut milk and shrimp-based broth, specialty of Palembang city, South Sumatra, Indonesia.

Next to pempek, mie celor is widely associated with Palembang city, despite this noodles might be sold in other cities in Sumatra. Certain restaurants in Palembang specialised on serving and selling this flavourful shrimp noodles with their specific recipe inherited for generations.

It is made from rather large yellow wheat noodles, with the size similar to Japanese buckwheat noodle. The broth can be made from ebi (dried shrimp) or fresh shrimp, cooked in rich coconut milk. The shrimp is the key ingredient that creates the savoury broth. The noodles are served with bean sprouts and hard boiled egg, and sprinkled with sliced fresh celery, scallion and fried shallot.

If the broth was made from some fresh shrimps, the peeled shrimp itself would be the part of the topping. If however dried shrimps are used instead, the ground dried shrimp powder would be sprinkled on top of the noodles. To add spiciness, a separate sambal might be added on the side.

INGREDIENTS
· 450 gr fresh egg noodles about 1 lb

COCONUT SHRIMP BROTH:
· 300 gr large shrimp with shells (10.5 oz)
· 1000 ml water (4 cups)
· 250 ml coconut milk (1 cup)
· 2 large eggs beaten

OPTIONAL (FOR EXTRA FLAVOR):
· 1 Tbsp cooking oil
· 3 cloves garlic finely minced
· 1 Tbsp dried shrimp soak in warm water and then finely chopped

SEASONINGS:
· 1 tsp sugar
· 1/2 tsp ground white pepper
· Salt to taste
· Juice of 1 lime

SERVE WITH:
· 200 gr beansprouts (7 oz)
· 4 hard-boiled eggs halved
· Crispy fried shallots / bawang goreng
· 1 stalk green onion finely chopped

INSTRUCTIONS

COOKING THE NOODLES AND BLANCHING BEANSPROUTS:

1. Cook the egg noodles according to instructions. Do not overcook the noodles. Blanch the beansprouts in boiling water for 1 minute and then remove and refresh in cold water. Set aside

PREPARE THE SHRIMP STOCK:

1. Peel the shrimp and save the shells. Remove the black vein and discards

2. Bring 1200 ml of water to a boil in a large pot. Add the shrimp shells and lower the heat to let it simmer for the next 30 minutes. After that, strain the stock and discard the shells. Put the stock back into the pot. Add coconut milk and seasonings. Bring to a gentle boil and then lower the heat to let it simmer. You can prepare ahead up to this point

3. If you want to add extra flavor, preheat 1 Tbsp of oil in a skillet. Add garlic and stir fry for about 10 seconds and then add the finely chopped soaked ebi and stir fry for 1 minute. Add this to the strained shrimp stock

4. Bring the shrimp stock back to a gentle simmer Add the shrimp and let them cook until they turn pink and then remove and set aside

5. While one hand is stirring, the other hand pour the beaten eggs into the broth, it's like making an egg-drop soup

6. Mix the cornstarch with water and stir this into the broth until it is thickened and smooth. Have a taste. Add more salt and/or sugar as needed to suit your taste

SERVE:

1. Portion the cooked noodles into an individual serving bowl or platter. Add 3-4 shrimp, beansprouts, hard-boiled eggs. Generously ladle the broth over everything. Garnish with bawang goreng and green onion. Serve immediately.

▲ 8. Mie Goreng

Mie goreng (Indonesian: mi goreng; meaning "fried noodles"), also known as bakmi goreng, is an Indonesian stir-fried noodle dish. It is made with thin yellow noodles stir-fried in cooking oil with garlic, onion or shallots, fried prawn, chicken, beef, or sliced bakso (meatballs), chili, Chinese cabbage, cabbages, tomatoes, egg, and other vegetables. Ubiquitous in Indonesia, it is sold by food vendors from street hawkers (warungs) to high-end restaurants.

Mi goreng is traditionally made with yellow wheat noodles, stir-fried with chopped shallots, onion, and garlic with soy sauce seasoning, egg, vegetables, chicken, meat, or seafood. However, other versions might use dried instant noodles instead of fresh yellow wheat noodles. A common practice in Indonesia is the inclusion of powdered instant noodle seasonings, along with eggs and vegetables. Authentic mi goreng uses fresh ingredients and spices; however, bottled instant spice paste might be used for practical reasons.

Ingredients

Noodles - use ONE :

· 250g/8oz fresh egg noodles , thin to medium
· 150g / 5oz dried egg noodles , thin to medium
· 3 instant noodle cakes 

Sauce:

· 2 tbsp kecap manis (or dark sweet soy sauce) 
· 2 tsp light soy sauce (or normal soy)
· 2 tsp dark soy sauce , or more light soy sauce 
· 1 tbsp oyster sauce
· 2 tbsp ketchup 
· 1 tsp sambal oelak, chilli paste or Sriracha (adjust spiciness to taste)
· 2 tsp sesame oil

Stir Fried Noodles:

· 2 tbsp vegetable oil
· 2 eggs , lightly whisked
· 3 garlic cloves , finely chopped
· 120g/4oz chicken breast or thigh , sliced thinly into small bite size pieces
· 100g/3.5oz prawns/shrimp , raw, peeled and deveined (smaller are better)
· 2 cups cabbage , finely sliced (any green or white cabbage)
· 1 cup beansprouts
· 3 green onions , cut into 5cm/2" lengths (green and white part)

Instructions

1. Mix the Sauce in a bowl.

2. Prepare noodles per packet directions just before cooking.

Egg Ribbons:

1. Heat 1 tbsp oil in a large skillet over medium heat. Pour in egg, swirl to coat base. Cook 1 minute until mostly set, then flip (do your best!).

2. Slide onto cutting board, roll up into loose "wrap". Slice into 1cm/ 1/3" thick pieces to form egg ribbons.

Cooking:

1. Heat remaining 1 tbsp oil in same skillet over HIGH heat.

2. Add garlic and chicken, cook until half surface turns white.

3. Add prawns and cook for 1 minute until chicken is mostly cooked.

4. Add cabbage and bean sprouts, toss for 1 minute until a bit wilted.

5. Add noodles, green onions and Sauce, toss for 1 - 2 minutes until Sauce reduces and noodles caramelise a bit.

6. Toss through egg ribbons and serve immediately!

▲ 9. Mie Kangkung 

Mie kangkung (lit. 'kangkung noodle'), is an Indonesian vegetable noodle soup with kangkung (water spinach), usually served with bakso meatball and mushroom. It is a specialty of Betawi cuisine, Jakarta, Indonesia. The yellow egg noodles come with a brown-colored thick soup, made of chicken or beef broth, which is thickened with tapioca, spiced, and mixed with garlic and kecap manis (sweet soy sauce). Other ingredients include bakso meatballs, bean sprouts, mushrooms, hard-boiled quail eggs and sprinkled with bawang goreng (fried shallots) and added with a dash of kaffir lime juice and sambal.

Ingredients :

· 1-2 bunch of water spinach
· 6 pieces of chicken, remove the bones, peel the skin and cut into cubes.
· 1,5 L water
· 200 gr of fresh noodle (or use dried noddle)
· 200 gr fresh champignon mushroom, sliced
· 6 cloves of garlic, finely chopped
· 1 table spoon of dried shrimp, pan roasted until fragrant and grind with mortar and pestle.
· 3 red cayenne chili
· 4 table spoons of sweet soy sauce
· 2 table spoons of oyster sauce
· 1 table spoon of fish sauce
· 1 table spoon of tapioca
· 1/2 tsp salt
· 1/2 tsp sugar
· ground pepper
· 3-4 kaffir lime
· fried shallots bawang goreng
· chopped scallion
· chili sauce sambal oelak

· bakso meatballs

· bean sprouts

Method:
1. Bring to the boil chicken bones with 1 Liter water. Once boiled, turn the heat into low. let simmer for at least 45 minutes.

2. Saute the chopped garlic and dried shrimp powder until fragrant, add the chicken cubes, stir until done. Add the mushrooms, stir about 2-3 minutes.

3. Season it with sweet soy, oyster, fish sauce, salt pepper and ground pepper

4. Pour in the chicken broth, once it is almost boil, get 3 tablespoons of broth, mix it with tapioca and add to the rest of the broth. Bring to the boil.

5. Bring to the boil about 3 cups of water. Blanch the fresh noodle, or if you use dried noodle, cook for about 3 minutes.

6. bring to the boil 3-4 cups of water, blanch the water spinach.

7.Divide the noodle into bowls, pour the broth, serve with blanched water spinach, bakso meatballs, blanched bean sprouts, mushrooms, scallion, fried shallots, kaffir lime and sambal oelak .

Next,  Indonesian Noodle Delights Part 4 Of 4 

  

Publisher： Chef Kar Delight