Mie Gomak Sayur Tongkol Tempe Cabai Hijau: A Delightful Noodle Dish with Anchovy and Tempeh
Dive into the rich flavors of Indonesia with this Mie Gomak Sayur Tongkol Tempe Cabai Hijau, a savory noodle dish that beautifully marries the tender taste of pindang tuna (tongkol) with the distinct textures of tempeh and an array of aromatic herbs and spices. This recipe is not just a feast for the palate but also a vibrant celebration of traditional ingredients, ideal for family gatherings or a special dinner.
Ingredients
| Ingredient | Quantity |
|---|---|
| Tongkol pindang (cooked tuna) | 10 slices |
| Tempeh | To taste |
| Kencur (aromatic ginger) | To taste |
| Ginger | To taste |
| Shallots | 7 cloves |
| Garlic | 5 cloves |
| Green chilies | To taste |
| Red chilies | A little |
| Galangal (laos) | To taste |
| Salam leaves (Indonesian bay leaves) | A few leaves |
| Lemongrass | 1 stalk |
| Lime leaves | A few leaves |
| Coconut milk (Kara sachet) | 1 sachet |
| Water | As needed |
| Salt | To taste |
| Sugar | To taste |
| Oil | For frying |
Instructions
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Prepare the Ingredients: Begin by frying the slices of tongkol until they develop a light golden color, which will enhance their flavor. In a separate pot, bring water to a boil and cook the mie gomak noodles. Don’t forget to add a drizzle of oil while boiling to prevent the noodles from sticking together.
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Make the Spice Mixture: While the noodles are cooking, prepare a spice paste by finely grinding the kencur and ginger. Heat some oil in a pan and sauté the ground mixture until it becomes fragrant.
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Sauté Aromatics: Once the spices are aromatic, add the thinly sliced shallots and garlic. Sauté until they are golden and fragrant, then incorporate the salam leaves, galangal, lemongrass, and lime leaves. Stir well to combine the flavors.
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Add Chilies: Introduce the green and red chilies to the pan, adjusting the amount based on your desired spice level. Sauté for a few more minutes until the chilies soften and release their flavor into the mixture.
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Combine the Broth: Pour in the water and coconut milk, stirring well to integrate the flavors. Season with salt and sugar, tasting as you go to achieve the perfect balance of savory and slightly sweet.
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Add Proteins: Once the broth is simmering and the flavors are melded, gently add the fried tongkol and sliced tempeh. Allow the dish to simmer for a few more minutes, ensuring the flavors infuse into the proteins.
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Serve: Once everything is heated through and the broth has thickened slightly, the dish is ready to serve. Ladle the warm Mie Gomak Sayur Tongkol Tempe Cabai Hijau into bowls, ensuring a generous portion of the flavorful broth and a mix of the tender noodles, fish, and tempeh.
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Enjoy: This dish is best enjoyed hot, garnished with extra sliced chilies or fresh herbs if desired. Serve with a side of lime wedges for an added zesty kick.
With its harmonious blend of flavors and textures, Mie Gomak Sayur Tongkol Tempe Cabai Hijau is a comforting dish that embodies the essence of Indonesian cuisine. Perfect for those chilly evenings or when you crave something hearty, this recipe is sure to delight family and friends alike. Enjoy the art of cooking this beautiful dish, and experience the rich culinary heritage it represents!
