Spicy Mackerel 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:

1. Blend shallots, garlic, red chilies, and bird’s eye chilies into a smooth paste using a mortar and pestle or a blender. Set aside.

2. In a pan, fry the mackerel fillets until just cooked. Remove from heat and set aside.

3. In the same pan, sauté the blended spice paste until fragrant. Add diced tomatoes and continue to cook until tomatoes are softened.

4. Pour in water and bring to a boil. Add the fried mackerel fillets.

5. Once boiling, add the soaked glass noodles (soun) and cook until noodles are tender.

6. Season with salt, sugar, and mushroom broth to taste.

7. For additional variety, you can also add fried eggplant or tofu.

8. 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.