1. **Prepare noodles:** Place rice noodles in a large bowl. Cover with hot (not boiling) tap water and let soak for 25-30 minutes until pliable but still firm (al dente). Drain and set aside.2. **Make sauce:** In a small bowl, combine tamarind paste, fish sauce, palm sugar, oyster sauce, vinegar, and white pepper. Stir until sugar completely dissolves. Set aside.3. **Prep ingredients:** Have all ingredients ready by the stove (mise en place). Beat eggs in a small bowl. Prepare tofu, shrimp, garlic, shallots, bean sprouts, chives, and peanuts.4. **Stir-fry aromatics:** Heat 2 tablespoons vegetable oil in a large wok or skillet over high heat until smoking. Add garlic and shallots, stir-fry for 30 seconds until fragrant and starting to brown.5. **Cook protein:** Push aromatics to one side. Add tofu cubes and cook for 1-2 minutes until lightly golden. Add fresh shrimp and dried shrimp, cook for another 1-2 minutes until shrimp turn pink.6. **Cook eggs:** Push everything to the side of the wok. Pour beaten eggs into the empty space and let set for 10 seconds before scrambling. Cook until just set but still moist.7. **Combine noodles and sauce:** Add drained noodles and the prepared sauce. Using two utensils, toss and stir constantly for 2-3 minutes until noodles are tender and have absorbed the sauce. If noodles stick, add 1-2 tablespoons of water.8. **Add vegetables:** Add bean sprouts and garlic chives. Toss for another 30 seconds until vegetables are slightly wilted but still crisp.9. **Finish and serve:** Remove from heat. Transfer to serving plates. Top generously with chopped peanuts. Serve immediately with lime wedges on the side for squeezing.
Recipe Category: Noodle
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Bakso Sapi (Indonesian Beef Meatball Soup)
1. Make Meatball Dough: In food processor, blend ground beef, garlic, salt, pepper until sticky paste (5 minutes). Add egg white, process 1 minute. Add tapioca flour and baking powder, pulse to combine. Gradually add ice water while processing until dough is smooth and elastic (8-10 minutes total).
2. Form Meatballs: Fill large bowl with ice water. Wet hands, take tablespoon of dough, roll between palms to form smooth ball (1.5-inch diameter). Drop into ice water. Repeat until all dough used.
3. Cook Meatballs: Bring large pot of water to gentle simmer (not boiling). Remove meatballs from ice water, add to simmering water. Cook 10-15 minutes until they float to surface. Remove with slotted spoon, set aside.
4. Prepare Broth: In separate pot, sauté smashed garlic, shallots, ginger in 1 tbsp oil until fragrant. Add beef broth, bring to boil. Reduce heat, simmer 30 minutes. Season with salt, sugar, pepper. Strain broth if desired.
5. Cook Noodles & Vegetables: Cook egg noodles according to package, drain. Blanch bok choy in boiling water 1 minute, drain.
6. Assemble Bowls: In each bowl, place noodles, bok choy, 4-5 meatballs, 1 fried wonton. Ladle hot broth over.
7. Garnish: Top with fried shallots, celery leaves, green onions. Serve immediately with sambal and sweet soy sauce on the side.
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Ketoprak (Jakarta Vermicelli & Tofu Salad)
1. Prepare Vermicelli: Soak rice vermicelli in hot water 5 minutes until soft. Drain, set aside.
2. Blanch Bean Sprouts: Boil water, blanch bean sprouts 30 seconds. Drain, cool.
3. Fry Tofu: Cube tofu, fry until golden and puffed. Drain.
4. Make Peanut Sauce: Blend peanuts, garlic, chilies with 1/2 cup water until coarse. Cook in saucepan with remaining water, palm sugar, tamarind, salt 8-10 minutes until thickened.
5. Assemble: On each plate, layer vermicelli, bean sprouts, tofu.
6. Top: Place egg quarters around edges, sprinkle with crushed rice crackers.
7. Sauce: Pour generous amount of peanut sauce over.
8. Garnish: Sprinkle fried shallots, celery leaves. Drizzle with sweet soy sauce.
9. Serve: Serve immediately with lime wedges on side.
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Drunken Noodles (Pad Kee Mao)
1. **Prepare noodles:** If using fresh noodles, separate them and set aside. If using dried, soak in hot water for 15-20 minutes until pliable, then drain.2. **Make sauce:** In a small bowl, combine oyster sauce, soy sauce, fish sauce, dark soy sauce, palm sugar, Thai seasoning sauce (if using), and water. Stir until sugar dissolves.3. **Prep ingredients:** Have all ingredients ready by the stove. Slice chicken, vegetables, and chilies. Mince garlic. Beat eggs lightly in a small bowl.4. **Stir-fry aromatics:** Heat oil in a large wok or skillet over high heat until smoking. Add garlic and chilies, stir-fry for 30 seconds until fragrant but not burnt.5. **Cook chicken:** Add sliced chicken. Stir-fry for 3-4 minutes until cooked through and slightly browned.6. **Cook eggs:** Push chicken to one side. Pour beaten eggs into the empty space and scramble until just set (about 30 seconds).7. **Add vegetables:** Add onion and bell pepper. Stir-fry for 2 minutes until vegetables are slightly softened but still crisp.8. **Add noodles and sauce:** Add noodles and pour the sauce over everything. Toss and stir-fry vigorously for 2-3 minutes until noodles are heated through and evenly coated with sauce.9. **Add basil:** Add holy basil leaves and toss for another 30 seconds until wilted. The dish should be quite dry, not saucy.10. **Serve immediately:** Transfer to serving plates. Serve hot with extra chilies on the side for those who want more heat.
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Pad Thai (Stir-Fried Rice Noodles)
1. **Prepare noodles:** Place rice noodles in a large bowl. Cover with hot (not boiling) tap water and let soak for 25-30 minutes until pliable but still firm (al dente). Drain and set aside.2. **Make sauce:** In a small bowl, combine tamarind paste, fish sauce, palm sugar, oyster sauce, vinegar, and white pepper. Stir until sugar completely dissolves. Set aside.3. **Prep ingredients:** Have all ingredients ready by the stove (mise en place). Beat eggs in a small bowl. Prepare tofu, shrimp, garlic, shallots, bean sprouts, chives, and peanuts.4. **Stir-fry aromatics:** Heat 2 tablespoons vegetable oil in a large wok or skillet over high heat until smoking. Add garlic and shallots, stir-fry for 30 seconds until fragrant and starting to brown.5. **Cook protein:** Push aromatics to one side. Add tofu cubes and cook for 1-2 minutes until lightly golden. Add fresh shrimp and dried shrimp, cook for another 1-2 minutes until shrimp turn pink.6. **Cook eggs:** Push everything to the side of the wok. Pour beaten eggs into the empty space and let set for 10 seconds before scrambling. Cook until just set but still moist.7. **Combine noodles and sauce:** Add drained noodles and the prepared sauce. Using two utensils, toss and stir constantly for 2-3 minutes until noodles are tender and have absorbed the sauce. If noodles stick, add 1-2 tablespoons of water.8. **Add vegetables:** Add bean sprouts and garlic chives. Toss for another 30 seconds until vegetables are slightly wilted but still crisp.9. **Finish and serve:** Remove from heat. Transfer to serving plates. Top generously with chopped peanuts. Serve immediately with lime wedges on the side for squeezing.
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Drunken Noodles (Pad Kee Mao)
1. **Prepare noodles:** If using fresh noodles, separate them and set aside. If using dried, soak in hot water for 15-20 minutes until pliable, then drain.2. **Make sauce:** In a small bowl, combine oyster sauce, soy sauce, fish sauce, dark soy sauce, palm sugar, Thai seasoning sauce (if using), and water. Stir until sugar dissolves.3. **Prep ingredients:** Have all ingredients ready by the stove. Slice chicken, vegetables, and chilies. Mince garlic. Beat eggs lightly in a small bowl.4. **Stir-fry aromatics:** Heat oil in a large wok or skillet over high heat until smoking. Add garlic and chilies, stir-fry for 30 seconds until fragrant but not burnt.5. **Cook chicken:** Add sliced chicken. Stir-fry for 3-4 minutes until cooked through and slightly browned.6. **Cook eggs:** Push chicken to one side. Pour beaten eggs into the empty space and scramble until just set (about 30 seconds).7. **Add vegetables:** Add onion and bell pepper. Stir-fry for 2 minutes until vegetables are slightly softened but still crisp.8. **Add noodles and sauce:** Add noodles and pour the sauce over everything. Toss and stir-fry vigorously for 2-3 minutes until noodles are heated through and evenly coated with sauce.9. **Add basil:** Add holy basil leaves and toss for another 30 seconds until wilted. The dish should be quite dry, not saucy.10. **Serve immediately:** Transfer to serving plates. Serve hot with extra chilies on the side for those who want more heat.