Saturday, February 17, 2007

Indonesian Fried Noodles

Almost every countries in Asia has it own recipe of noodles . Each recipe has similarity of others , like using many various herbs as ingredients . Here's Indonesian recipe for Fried Noodless which easy recipe and quick prepare .
lihat link " Resep Bakmi Goreng " (bhs Indonesia)

Indonesian Fried Noodle Recipe :

Ingredients :

1 pound fresh flat Chinese stir-fry egg noodles (not cooked)

1/2 cup reduced-sodium chicken broth or water

3 large shallots (6 ounces)

3 tablespoonful ketjap manis (Indonesian sweet soy sauce)

1 1/2 tablespoonful Asian fish sauce

1 tablespoonful sambal oelek or Sriracha (Southeast Asian chile sauce), or to taste

1/2 teaspoonful black pepper

3/4 teaspoonful salt

1 (14- to 16-ounce) package firm tofu

4 large whole eggs

6 ounce snow peas, cut diagonally into 1-inch pieces (2 cups)

6 ounce Chinese long beans or haricots verts, cut crosswise into 2-inch pieces (1 1/2 cups)

2 large onions, halved lengthwise, then cut crosswise into 1/2-inch slices (4 cups)

2 teaspoonful finely chopped garlic

1/4 teaspoonful minced fresh red or green Thai or serrano chile, including seeds

2 scallions, cut diagonally into very thin slices

1/2 cup peanut or vegetable oil

For the Garnish:

sliced cucumber

sliced tomatoes

lime wedges

sambal oelek or Sriracha (Southeast Asian chile sauce)

Cooking Direction :

Cut shallots crosswise into very thin slices (less than 1/8 inch thick) with slicer.

Heat oil in wok over moderate heat until hot but not smoking.
Add shallots and reduce heat to moderately low
Fry, stirring frequently, till golden brown ( 8 to 12 minutes )

Carefully pour shallot mixture through a fine-mesh sieve set over a heatproof bowl.
Transfer shallots to paper towels to drain, reserving shallot oil. (Shallots will crisp as they cool.)

Wipe wok clean with paper towels.

Cook noodles in a 6- to 8-quart pot of boiling unsalted water
Stirring to separate, till just tender, 15 seconds to 1 minute.
Drain in a colander and rinse under cold water to stop cooking.
Shake colander briskly to drain excess water,
Drizzle noodles with 2 teaspoonfuls reserved shallot oil and toss to coat.

Stir together broth, ketjap manis, fish sauce, sambal oelek, pepper, and 1/2 teaspoonful salt in a small bowl for sauce, season

Cut tofu into 1-inch cubes and pat dry.

Beat together eggs and a pinch of salt.
Heat 1 tablespoonful reserved shallot oil in wok over moderately high heat (till hot but not smoking,)
Add eggs, swirling in wok,
Cook till barely set in center, about 2 minutes.
Gently slide egg crêpe out onto a cutting board, then roll into a loose cylinder and cut crosswise into 1/2-inch strips (do not unroll).
Keep warm, loosely covered with foil.

Heat 3 tablespoonful reserved shallot oil in wok over high heat until hot but not smoking,
Stir-fry onions with remaining 1/4 teaspoonful salt till fragrant, 8 to 10 minutes.
Add garlic and chile and stir-fry 1 minute
Add tofu and stir-fry 3 minutes.
Add snow peas and long beans and stir-fry until vegetables are crisp-tender, about 5 minutes.
Add sauce and bring to a boil, then add noodles and stir-fry (use 2 spatulas to stir if necessary) until noodles are hot.

Transfer to a large platter and arrange egg over noodles.
Sprinkle with scallions and half of shallots. Serve remaining shallots on the side.

Shallots can be fried 1 day ahead and cooled completely, then kept in an airtight container at room temperature.
Fresh lo mein noodles (not cooked) can be substituted for stir-fry noodles ( Boil until just tender, 2 to 3 minutes or follow package directions), then continue proceed with the above recipe.