One of my friends said to me, “we should try fish, what will you cook if I buy some fish? I said “lets see, if they have a big fresh Tuna on that stall”.
The biggest Tuna in there cost £6.99, “hmm.. a bargain” as I love a bargain and even my friends said Ohh my God, we will cook Harry,(as she call the Tuna), so in my friend’s kitchen, I started preparing “Harry” the Tuna.
IKAN PANGGANG RICA RICA
- Fresh large Tuna ( approx 2 kg)
- 10 big red chillies
- 6 birds eye chillies
- 5 garlic cloves
- 8 shallots
- 3 lemongrass stalks
- 3 cm galangal
- 5 cm fresh ginger
- Juice of 3 limes or lemons
- ½ tsp shrimp paste (terasi)
- 3 Kaffir lime leaves
- ½ tsp salt
1. Thoroughly clean the fish (or you can ask fishmonger to clean it for you)
2. Put chillies, garlic, shallots, lemongrass, galangal, ginger, salt, shrimp paste and kaffir lime leaves into food processor to make a paste.
3. Place the fish on the kitchen foil, add lemon juice and spread the spice paste evenly over it, rubbing it inside the fish and where the skin has been slashed.
150 grams egg noodles, or 250 grams fresh egg noodles
3 garlic cloves
1/2 tablespoon white pepper
100 grams chicken breast, cut into cubes
100 grams shrimp,
50 grams cabbage, cut thinly
100 grams bean sprouts
3 stalks spring onion, chopped
1 stalks Chinese celery, chopped, more for garnishing
4 tablespoons Indonesian sweet soy sauce
150 milliliters chicken stock
If using dried noodles, prepare noodles as direction but reduce the time called for by half. Grind garlic, candlenuts and pepper using mortar and pestle, or electric grinder, to smooth paste. Heat cooking oil in a wok. Stir-fry spice paste till fragrant over medium heat for 30 seconds or less.
Toss in chicken and prawns. Cook quickly by stirring using a spatula. Add sweet soy sauce. Mix well.
Pour chicken stock in the wok. Toss in cabbage. Reduce heat slightly and let boil, about 2-3 minutes.
When the liquid slightly reduced, add the noodles. Increase the heat to medium-high and cook the noodles and sauce until desired consistency. For dry noodles, cook longer. For wet noodles, cook briefly.
Add bean sprouts and chopped greens. Mix well. Serve the Mie Goreng warm. Sprinkle some shallot flakes and chopped celery on top for garnish on individual plates.
Pasar Gede literally means Big Market, build in era Sri Susuhunan Pakubuwono X, designed by Thomas Karsten, completed construction and opened 12 January 1930.