Stir-Fried Vermicelli with Grilled Cuttlefish and Sweet Soy Sauce
Ingredients:
- 100 grams of vermicelli noodles
- 6 pieces of grilled cuttlefish
- 2 shallots
- 1 clove of garlic
- 2 small red chilies
- 1 green chili
- Salt, to taste
- Sugar, to taste
- Black pepper, to taste
- Sweet soy sauce (Kecap Bango), to taste
- Water, as needed
- Optional: sliced green onions for garnish
Instructions:
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Prepare the Grilled Cuttlefish: Clean the grilled cuttlefish thoroughly. Heat a pan over medium heat and briefly fry the cuttlefish until it becomes slightly browned. Remove from the pan and set aside to drain.
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Cook the Vermicelli: Bring a pot of water to a boil. Add the vermicelli noodles and cook according to the package instructions until tender. Drain and set aside.
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Prepare the Aromatics: Slice the shallots, garlic, red chilies, and green chili into thin pieces.
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Stir-Fry the Aromatics: Heat a bit of oil in a pan over medium heat. Add the sliced shallots, garlic, and chilies. Sauté until fragrant and the shallots are softened.
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Combine Ingredients: Add the cooked vermicelli and grilled cuttlefish to the pan. Stir well to combine.
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Season the Dish: Pour in a small amount of water, just enough to help the seasoning mix. Add sweet soy sauce, salt, sugar, and black pepper to taste. Stir and cook until everything is well combined and heated through.
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Finish and Serve: If using, add the sliced green onions and stir briefly. Transfer the dish to a serving plate.
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Enjoy: Serve hot as a delightful main dish or side.
This simple yet flavorful stir-fry combines the delicate taste of grilled cuttlefish with the savory goodness of sweet soy sauce, creating a satisfying meal that’s perfect for any occasion.
