Welcome to my first official recipe post on this new blog.
I’m choosing to start this off with with a firm staple of Indonesian Street Food – Mie Goreng Tek – Tek. Mie (noodles), Goreng (fried) Tek-Tek (an onomatopoeic reference to advertising noise the seller makes) is really a favourite among locals, and travelers to the country. It is a simple and easy to make dish, which is eaten all day; breakfast, lunch and dinner. To buy it on the streets, where it tastes the best, will set you back between 10,000 to 15,000 Rupiah, or to us British; 50 – 75p.
First let me talk about some relatively unique ingredient; bawang merah, kecap manis, and bakso. Bawang merah is a small shallot like onion, though it is sweeter, and not quite as powerful as its English equivalent. It’s difficult to impossible to find outside of Asia, so if you can’t find it, substitute with about a 1/3 of a medium sized shallot.
Kecap manis, or sweet soy sauce, and if you haven’t tried this yet, then get to your local Asian store, and buy some. It is a staple of Indonesian cooking, and it tastes amazing, sweet with a hint of aniseed. It should be easily found at any good Asian store.
Finally, Bakso; this is basically a form process meatball which is common over most of Asia. It is commonly used in Mie Goreng, and many other Indonesian dishes. In this case though, if you can’t find it in an Asian store, simply exchange for chicken or beef.
So lets begin
250 grams of dry or fresh egg noodles.
5 – 6 bakso balls
1/2 a chicken breast
3 cloves of garlic (minced)
5 bawang merah (finely cut)
2 red chili (optional) (finely chopped)
1 bunch of mustard greens / spinach
1/3 cup of kecap manis
salt to taste.
Note: You’ll spend most of the cooking time on high flame, so have all your ingredients ready, and easily accessible.
- Begin by partly cooking your noodles. If they are dry, follow pack instructions, but only go about 2/3 of the way, the rest will be done in the wok. If fresh, then poor in hot water, and allow to sit for 3-4 minutes.
- Scramble your eggs, and then cook them into basic, thin omelette. Set then roll it up and cut into ribbons. Set aside for later.
- In your wok, heat up your oil on a high flame, and fry the chicken. Then set aside.
- Then add to your wok, some extra oil, the chili, bawah merah, and garlic. Saute for a minute or two, but don’t brown. Your basically just flavouring the oil.
- Add the bakso, greens and chicken and fry for a little longer. Allow the greens to wilt a little.
- Add your noodles, and stir them around so that the flavoured oil coats them all evenly, this needs only take a moment.
- Add your kecap manis, and stir well to thoroughly combine. Every ingredient must be well coated in this sticky goodness.
- Continue to fry for an additional two minutes, this allows the noodles to finish and to cook the edge off the kecap manis.
- Add to plate, and top with your ribboned egg
enjoy! Or as Indonesian’s would say; “Makan!”