250 gr egg noodle, cook and drain
250 gr sprouts, soak in hot water and drain
250 gr shrimps. Separate the head and the body
Lontong Mie
This rice cake noodle soup is one of the many traditional dishes of East Java. I had lontong mie last week in Melati Cafe, Tugu Hotel Malang.
You will need:
1 stalk celery, slice
1 stalk chives, slice
5 cloves of garlic, slice
1 stalk chives, slice
5 cloves of garlic, slice
4 cloves of shallot, slice
1 table spoon of dried shrimps
1/2 tea spoon of pepper
2 tea spoon of salt
2 table spoon of sweet soy sauce
6 glasses of water
2 table spoon of cooking oil
2 tea spoon of salt
2 table spoon of sweet soy sauce
6 glasses of water
2 table spoon of cooking oil
You will also need:
Shrimp paste (petis udang)
Rice Cake
Fried Tofu
Fried Shallot
Rice Cake
Fried Tofu
Fried Shallot
Emping or shrimp crackers
How to Cook:
Boil the water. Put the shrimp heads in. Keep on the heat until the shrimps heads floating. Strain the shrimp broth.
Saute the garlic, shallot and dried shrimps. Put it in the shrimp broth
Cook the shrimp broth, add pepper, salt, After it boils, put in shrimp, celery, chives and soy sauce until the shrimps are cooked.
How to Serve:
Slice rice cake and fried tofu. Put it in a bowl. Add egg noodle, sprout and shrimp. Pour the soup. Sprinkle with fried shallot. Serve the shrimp paste and shrimp crackers on separate plate.
Posted on August 13, 2014, in Indonesian Dishes and tagged East Java, Indonesia, Jawa Timur, Lontong Mie. Bookmark the permalink. Leave a comment.
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