Title: Tongkol Soun Cabein (Spicy Mackerel and Glass Noodle Soup)
Ingredients:
- 6 pieces mackerel fillets, sliced
- 2 bundles small dried glass noodles (soaked in water, drained)
- 7 shallots
- 2 cloves garlic
- 10 red curly chilies
- 10 bird’s eye chilies
- 1 tomato, diced
- Mushroom broth
- Sugar, salt
- Water
Steps:
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Blend shallots, garlic, red chilies, and bird’s eye chilies into a smooth paste using a mortar and pestle or a blender. Set aside.
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In a pan, fry the mackerel fillets until just cooked. Remove from heat and set aside.
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In the same pan, sauté the blended spice paste until fragrant. Add diced tomatoes and continue to cook until tomatoes are softened.
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Pour in water and bring to a boil. Add the fried mackerel fillets.
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Once boiling, add the soaked glass noodles (soun) and cook until noodles are tender.
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Season with salt, sugar, and mushroom broth to taste.
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For additional variety, you can also add fried eggplant or tofu.
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Serve hot. Enjoy your Tongkol Soun Cabein!
This Indonesian-inspired dish combines the richness of mackerel with the comforting texture of glass noodles in a spicy, flavorful broth. Perfect for warming up chilly evenings or impressing guests with a taste of Southeast Asian cuisine.
