Monday, June 21, 2010

how to make indonesian fried noodle


For spice paste

2 cloves garlic
10 shallots (15 grams)
4 candlenuts, toasted
1/2 teaspoon whole white pepper seeds

For stir-frying

250 grams egg noodle
150 grams beansprouts
150 gr chinese green cabbage, cut into 2″ length
5 spring onions, cut into 5 cm stalks
1 stalk chinese celery, chopped finely
1/8 cup green / bird’s eye chili (10 grams)
1 tomato, quartered
1 tablespoon cooking oil
1 teaspoon salt
1 1/2 tablespoons sweet soy sauce
1/4 cup water

* In a spice grinder or mortar, add the garlic, shallots, candlenuts and pepper. Lightly mashed everything together till reaches smooth paste consistency
* Heat oil in a heavy saucepan over high heat till smoke starts to show at the surface
* Add the spice paste and chili, quickly stir-fry for two minutes
* Toss in the green and beansprouts. Mix well with the paste quickly for one minute
* Add in the noodles, tomato pieces, sweet soy sauce , salt, chopped celery and spring onion and water. Keep on stirring for one more minute, and remove from heat
* Serve warm with pickled shallots and sprinkle some fried shallots for garnish

Cook’s note

When fresh egg noodles are used, wash them under running water for a couple of minutes before tossing into the wok.

Chinese greens can be substituted with shredded cabbage

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