John Myers
Contents
show
Colorful Fried Noodles in ‘Tanah Lot’ Style
The perfect colorful fried noodles in ‘tanah lot’ style recipe with a picture and simple step-by-step instructions.
For the vegetables:
- 4 tbsp Celery stalks, fresh or frozen
- 4 small Onions, red
- 3 medium-sized Cloves of garlic, fresh
- 1 small Carrot
- 1 Hot peppers, red, long, mild
For the pasta:
- 250 g Water
- 6 g Chicken broth, Kraft bouillon
- 120 g Wheat egg noodles, curled, China, dried, (Linguine-Style)
- 2 tbsp Sunflower oil
For the sauce:
- 0,5 Cup Noodle broth, (see preparation)
- 6 g Prawn paste, (Terasi Udang)
- 1 tbsp Oyster sauce, (Saus Tiram)
To garnish:
- Celery leaves, fresh or frozen
The celery leaves:
- Wash the fresh celery, remove the leaves and stems that are not in perfect condition. Pluck the leaves and chop as necessary. Prepare the required amount, freeze the remaining leaves. Weigh frozen goods and allow to thaw.
The cutlery stalks:
- Truncate the leafless celery stalks at the lower end, then cut across into pieces approx. 4 mm wide. Measure out the required amount and freeze the rest. Weigh frozen goods and allow to thaw.
Onions and Garlic:
- Cap the onions and garlic cloves at both ends, peel and roughly chop.
The carrot and the hot peppers:
- Wash the carrot, cut off both ends, peel and slice it into approx. 3 mm thick slices with a corrugated plane. Wash the fresh, red peppers, remove the stem, cut diagonally into pieces approx. 5 mm wide and leave the grains as they are.
Cook:
- Bring the water to the boil, dissolve the chicken broth in it and boil the carrot pieces in it for 3 minutes, remove and place ready. Then cook the pepper pieces for 2 minutes, remove and add to the carrots. Add the pasta and cook al dente according to the instructions on the packet, shortening with scissors.
Strain and finish the sauce:
- Strain and keep ½ cup of the broth. Dissolve the shrimp paste and oyster sauce in it and have the sauce ready.
Stir-frying:
- Heat a wok, add the sunflower oil and let it get hot. Add the first 3 ingredients from the vegetables and stir-fry until the onions are translucent. Add the pasta and stir-fry for 2 minutes.
Deglaze and roast:
- Deglaze with the sauce and add the remaining ingredients. Fry until the broth is almost completely absorbed. Immediately remove from the wok and transfer to a serving bowl.
Garnish and Serve:
- Garnish as desired and serve immediately warm as a main course with side dishes.
Facebook Comments