Mie Gomak Sayur Tongkol Tempe Cabai Hijau: A Flavorful Indonesian Delight
Embark on a culinary journey to Indonesia with this delicious recipe for Mie Gomak Sayur Tongkol Tempe Cabai Hijau. This vibrant dish features a delightful combination of noodles, fish, and tempeh, enriched with an array of aromatic herbs and spices that bring the flavors of Southeast Asia to your dining table. Perfect for a family dinner or a special occasion, this recipe is sure to impress with its bold flavors and satisfying textures.
Ingredients
| Ingredient | Quantity |
|---|---|
| Tongkol pindang (tuna) | 10 slices |
| Tempe (fermented soybeans) | To taste |
| Kencur (aromatic ginger) | To taste |
| Ginger | To taste |
| Red shallots | 7 cloves |
| Garlic | 5 cloves |
| Green chili | To taste |
| Red chili | A little |
| Galangal (laos) | To taste |
| Bay leaves (salam) | To taste |
| Lemongrass (serai) | To taste |
| Kaffir lime leaves | To taste |
| Coconut milk (Santan Kara) | 1 sachet |
| Water | As needed |
| Salt | To taste |
| Sugar | To taste |
| Oil | For frying |
Instructions
-
Prepare the Fish and Noodles:
- In a pan, heat some oil over medium heat. Fry the slices of tongkol pindang until they are golden and cooked through. Set aside.
- In a separate pot, bring water to a boil, and add the mie gomak (Indonesian noodles). Cook until al dente, adding a splash of oil to prevent sticking. Drain and set aside.
-
Sauté Aromatics:
- In the same pan used for frying the fish, add a little more oil if necessary. Finely grind the kencur and ginger, and sauté them in the pan until fragrant.
- Add the thinly sliced red shallots and garlic, stirring until they are soft and translucent.
- Next, add the galangal, bay leaves, lemongrass, and kaffir lime leaves, continuing to stir until the aroma fills the kitchen.
-
Add Spices and Liquid:
- Toss in the green and red chilies, adjusting the quantity to your preferred spice level.
- Pour in the water and the sachet of coconut milk, stirring well to combine. Season with salt and sugar, adjusting to taste.
-
Incorporate Fish and Tempeh:
- Once the broth is bubbling, gently add the fried tongkol and tempeh pieces. Allow the mixture to simmer for a few minutes, ensuring the flavors meld together and the fish and tempeh absorb the delicious broth.
-
Final Touches:
- Taste the broth and adjust seasoning if needed. If it needs more salt or sweetness, feel free to add it at this stage.
- Once everything is well combined and heated through, remove from heat.
-
Serve:
- In bowls, place a generous serving of the cooked mie gomak, then ladle the aromatic broth filled with fish and tempeh over the top.
Nutritional Information
| Nutrient | Amount per Serving |
|---|---|
| Calories | Varies (estimate needed) |
| Total Fat | Varies (estimate needed) |
| Saturated Fat | Varies (estimate needed) |
| Cholesterol | Varies (estimate needed) |
| Sodium | Varies (estimate needed) |
| Total Carbohydrates | Varies (estimate needed) |
| Dietary Fiber | Varies (estimate needed) |
| Sugars | Varies (estimate needed) |
| Protein | Varies (estimate needed) |
Enjoy this rich and comforting bowl of Mie Gomak Sayur Tongkol Tempe Cabai Hijau, perfect for any occasion or simply as a delightful meal to savor. Your taste buds will thank you for the wonderful flavors and the satisfying textures that make this dish a true celebration of Indonesian cuisine!
