AuthorLe-ThermiqueCategoryNoodles, Side DishesDifficultyIntermediatePreparation For Noodles
- Add in noodles and water in the mixing jar to boil.
Settings: Timer: 3 Minutes / Temperature: 110°C
Notes : No need to close lid cover.
- Remove and strain, then set asides.
Preparation For Tamarind
- Place asam jawa with 240 ml hot water in a bowl . Stir to dissolve some of the pulp then strain for the juice.
- Discard pulp and set asides.
- Add in spice paste ingredients with 60 ml water to blend, press TURBO.
Settings: Timer: 2 Seconds
- Set asides.
- Add in 1500ml water into mixing jar.
- Add ikan kembung into simmering basket and place into mixing jar. Notes: Water must over the fish.
Settings: Timer: 5 Minutes / Speed : 2 / Temperature: 110°C
Notes: Place the large steamer on top of the mixing jar lid cover to prevent water splatter, and water must over the fish.
- Transfer out ikan kembung. Reserve the fish stock for later use.
- Separate the fish between flesh and bone.
- Add in the reserved tamarind juice, blended spice paste, asam gelugor, daun kesum, salt, sugar and flaked fish into mixing jar.
- Top up the water up to 1500ml.
Settings: Timer: 5 Minutes / Speed : 1 / Temperature: 120°C
- Place some noodles in a bowl. Top with a little julienned cucumber, pineapple, onion, red chili, mint leaves, and bunga kantan. Pour gravy over the noodles.
- Serve immediately with hei ko (shrimp paste) and lime wedges.
Notes
- If tamarind paste is not available, 1 to 2 teaspoon (depending on taste) tamarind concentrate may be used instead
- Dried thick vermicelli should be cooked in boiling water for a minute. Then turn off heat and let it soak for 6 to 8 minutes until soften. Remove and drain before serving.
Servings 4
- Amount Per Serving
- Calories 893
- % Daily Value *
- Total Fat 35.8g56%
- Saturated Fat 8.2g41%
- Cholesterol 263mg88%
- Sodium 873mg37%
- Potassium 1544mg45%
- Total Carbohydrate 94.3g32%
- Dietary Fiber 8.5g34%
- Sugars 22.2g
- Protein 50.1g101%
- Calcium 14%
- Iron 55%
- Vitamin D 0%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Ingredients
Directions
Preparation For Noodles
- Add in noodles and water in the mixing jar to boil.
Settings: Timer: 3 Minutes / Temperature: 110°C
Notes : No need to close lid cover.
- Remove and strain, then set asides.
Preparation For Tamarind
- Place asam jawa with 240 ml hot water in a bowl . Stir to dissolve some of the pulp then strain for the juice.
- Discard pulp and set asides.
- Add in spice paste ingredients with 60 ml water to blend, press TURBO.
Settings: Timer: 2 Seconds
- Set asides.
- Add in 1500ml water into mixing jar.
- Add ikan kembung into simmering basket and place into mixing jar. Notes: Water must over the fish.
Settings: Timer: 5 Minutes / Speed : 2 / Temperature: 110°C
Notes: Place the large steamer on top of the mixing jar lid cover to prevent water splatter, and water must over the fish.
- Transfer out ikan kembung. Reserve the fish stock for later use.
- Separate the fish between flesh and bone.
- Add in the reserved tamarind juice, blended spice paste, asam gelugor, daun kesum, salt, sugar and flaked fish into mixing jar.
- Top up the water up to 1500ml.
Settings: Timer: 5 Minutes / Speed : 1 / Temperature: 120°C
- Place some noodles in a bowl. Top with a little julienned cucumber, pineapple, onion, red chili, mint leaves, and bunga kantan. Pour gravy over the noodles.
- Serve immediately with hei ko (shrimp paste) and lime wedges.
Notes
- If tamarind paste is not available, 1 to 2 teaspoon (depending on taste) tamarind concentrate may be used instead
- Dried thick vermicelli should be cooked in boiling water for a minute. Then turn off heat and let it soak for 6 to 8 minutes until soften. Remove and drain before serving.