Posted in Indonesian Food

Mie Kangkung (Indonesian Noodle style with Meat Sauce and Water Spinach)

I was craving for my hometown food, every time my contacts on facebook post recipes of Indonesian foods it was like a torture for me. In my country, I could easily find and get those yummy food within walk in distance. But here, I need to commute (30 minutes to 1 hour, depends on type of meals that I want to eat) to buy them. One of the dish that caught my attention is Mie Kangkung, never had it before so curious by its taste I was determined to cook this dish.

It’s called : Mie Kangkung. Kangkung is also called water spinach. I like the crunchiness of bean sprout (not shown in this picture) and Kangkung (Water spinach). I can’t find water spinach in most supermarkets in my neighborhood, I found On Choy (at Asian supermarket, Ranch Market 99) that close enough to for the texture of Kangkung.

Ohhhh…. I love this one so much, I need to restrict myself not to eat too much. It’s perfect for me in cold season like now.

 

mie-kangkung

 

Anyway, enough with the description of this dish and how much I love this. Let’s get cooking

Ingredients :

  • 300 gr egg noodles OR fresh lo mein OR Hokkien noodle, for egg noodles; boil for 3-5 mintes then drain them. For Lo mein, put in the hot water to make the noodle more flexible.
  • 1 bunch of On Choy/kangkung/water spinach or 150 gr kangkung/water spinach leaves, use only the leaves. Blanch them, set aside
  • 100 gr bean sprout, wash throughly. Blanch them, set aside
  • 1 stalk of spring onion, cut thinly

For the gravy:

  • 2 cloves of garlic, cut thinly
  • 3 red chilies , seeded; cut thinly
  • 400 gr of chicken fillet (I use beef  300 gr (I don’t have chicken at that time)), cut into strips or cubes
  • 4 tbsp of oyster sauce
  • 6 tbsp of sweet soy sauce, available in asian supermarket
  • 800 ml of water/chicken broth
  • 1 tbsp dried baby shrimp, washed lightly then cut roughly or you can grind it lightly
  • Salt and pepper to taste
  • 1 tsp corn starch, dilute with water
  • 2 tsp sesame oil
  • 2 tbsp cooking oil

 

Directions Making gravy :

  1. Heat cooking oil in medium heat, add garlic and chilies. Fry until fragrant, add meat (chicken or beef). Cook it through until chicken is looking white pale or beef does not look red anymore (about 7 minutes or more)
  2. Add oyster sauce and sweet soy sauce, mix it well. Add water/chicken broth. Simmer for 5 minutes then add ground baby shrimp. Let it boil for 5 minutes.
  3. Combine water and corn starch in small bowl, add to the gravy. Mix it well until the sauce thicken, add sesame oil. Mix it well.

 

Final presentation :

Put noodle on the bowl topped with water spinach/kangkung and bean sprout, pour the sauce over it and garnish with spring onion. Sprinkle with squeezed lime if you like. Served warm

mie-kangkung2

 

Versi bahasa Indonesia:

Bahan-bahan:

  • 300 gr mie telor atau mie hokkien. Rebus sebentar dan tiriskan.
  • 1 ikat kangkung, ambil daunnya saja. Rebus air panas di panci, setelah mendidih matikan api dan masukkan kangkung ke dalam panci yang ditutup selama 2 menit. Angkat dan tiriskan
  • 100 gr toge, rebus air panas di panci, setelah air mendidih matikan api dan masukkan toge ke dalam panci yg ditutup selama 1 menit.
  • 1 batang daun bawang, iris tipis.

 

Bahan membuat saus:

  • 2 siung bawang putih, iris tipis atau cincang
  • 3 cabe merah, (kalau saya biji dibuang karena cabe disini pedassss sekali)
  • 400 gr filet ayam  (Saya pakai daging sapi karena stock yg tersedia cuma daging sapi). Saya pakai 300 gr daging sapi.
  • 4 sdm saus tiram
  • 6 sdm kecap manis
  • 800 ml air atau kaldu ayam
  • 1 sdm ebi yg sudah direndam air panas, haluskan
  • Garam dan merica secukupnya
  • 1 sdt tepung maizena, dicampur dengan sedikit air
  • 2 sdt minyak wijen
  • 2 sdm minyak sayur

 

Cara membuat saus :

  1. Panaskan minyak di api sedang, tumis bawang putih dan cabe merah sampai harum. Tambahkan daging ayam/sapi sampai ayam matang (kurang lebih 7 menit atau lebih)
  2. Tambahkan saus tiram dan kecap manis, aduk rata. Tambahkan air atau kaldu ayam. Masak selama 5 menit kemudian tambahkan ulekan ebi. Didihkan.
  3. Campurkan air dan tepung maizena di mangkuk kecil dan tuang ke saus,aduk rata sampai saus agak mengental. Tambahkan minyak wijen, aduk rata. Angkat dari kompor.

 

Penyajian :

 

  • Taruh mie di mangkuk/piring saji dan letakkan kangkung diatas mie dan toge diatas kangkung. Siram dengan kuah/saus. Taburkan irisan daun bawang. Tambahkan perasan jeruk nipis, jika suka. Sajikan hangat.

 

 

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Author:

A woman, a wife and a mother who loves peace, nature and taking pictures

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