My mother’s Mie Kangkung
Ingredients:
300 g of ground pork (preferably with bits of fats in it)
1 cup of dried shrimp, roughly pounded
3 to 4 tablespoons of sweet soy sauce (kecap manis)
Salt to taste
Vinegar to taste
5 shallots
Noodle, cooked and put in a bowl
Kangkong, washed, parboiled, and placed on top of the noodle
2 Kaffir limes
Oil for frying
Optional garnish:
Deep-fried shallots
Directions:
Fry onion in a frying pan until transparent.
Add pounded ebi and fry further until fragrant and slightly dry
Put onion and ebi in a pot. Set aside
Fry ground pork in the same frying pan and stir constantly until completely cooked and separated.
Pour the pork into the pot with onion and ebi.
Add sweet soy sauce and let the mixture sweat
Pour water for soup and bring to boil. Lower the heat.
Adjust taste with salt and vinegar until the rich balance of sweet and salty is reached.
Simmer at low heat for a minimum of 1 hour. The longer the better.
Pour the soup and meat into bowl containing noodle and kangkung.
Squeeze kaffir lime juice into the soup
Grate a little (like half a section per bowl) lime zest onto the soup
Serve with chili sauce and a sprinkle of fried onion, if using.
Gile, bikin ngiler. Secara gue kitchen virgin, kaffir lime itu jeruk nipis ya?
V: Kaffir Lime itu jeruk limo :p
Comment by hdn — 27 June 2008 @ 3:55 am