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INDONESIAN BOILED NOODLES WITH GRAVY / MEE REBUS / E MIE
WHAT TO COOK TODAY22Ingredients
85Minutes
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Ingredients
US|METRIC
4 SERVINGS
- 1 1/2 lb. egg noodles (yellow, enough for 4 generous servings, feel free to use spaghetti noodles if you prefer)
- 2 lb. medium size shrimp (with shells and head intact)
- 7 shallots (peeled and finely chopped – divided into half)
- 2 stalks lemongrass (remove few inches of the bottom and bend in half)
- 2 galangal (thumb-size, don’t substitute with ginger as they will not give the same flavor. If you can’t find any, I’d rather you omit this)
- 3 kaffir lime leaves (tear the leaves to release flavor)
- 6 bay leaves (/ daun salam)
- 6 oz. palm sugar (Indonesian dark, / gula jawa, you may substitute with Thai palm sugar but you need to add dark soy sauce so the gravy will look dark brown)
- 1 pinch salt
- 8 cups boiling water
- 1 Tbsp. canola oil
- 3 Tbsp. corn starch (with 3 Tbsp water)
- 4 oz. bean sprouts (fresh)
- 4 oz. dried shrimps (good-quality medium-size, soaked in warm water for at least 30 minutes, drained off the water and pat dry with paper towel)
- 1 potato (large, skinned and boiled until cooked and sliced thinly)
- 2 hard-boiled eggs (slice each in half)
- 2 stalks Chinese celery (finely chopped, you can substitute with one regular celery)
- fried shallots (Crispy, / bawang goreng)
- dried shrimps
- canola oil
- 9 green chilis (long, or Thai chili)
- 1 clove garlic (finely minced)
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