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Number of serving: 4
Preparing time: 45 minutes
Cooking time: 30 minutes
Ingredient A
1 large onion, chopped
3 cloves garlic, thinly sliced
3 red chillies, seeded and thinly chopped
1 piece of ginger, about 2cm (1inch), grated
1 teaspoon peanut oil
Ingredient B
250g (8oz) rump steak, finely sliced
1kg (2lb) raw prawns, devein the prawn and remove shell
5 scallions, chopped
1 carrot, cut into matchsticks length
3 celery stem, sliced diagonally with 3mm thickness
Ingredient C
1 tablespoon Indonesian sweet soy sauce (kecap manis)
1 tablespoon light soy sauce
1 tablespoon light tomato sauce (low salt)
Ingredient D
¼ cup (60ml/2fl oz) peanuts oil
360g (11 ¼ oz) yellow noodles
Method:
Mixed and process Ingredient A in a food processor until become
smooth paste, set aside. Heat up 1 tablespoon oil in frying pan over
medium heat, add noodles and stir fry for 3 to 5 minutes, move to a
serving plate. Add 1 teaspoon oil and paste mixture to the pan.
Stir-fry until paste color changed to light brown. Add ingredient B and
stir fry for another 3 minutes. Add ingredient C and sauté a while to
mix well. Put the mixture on top of the noodles. Ready to serve.
Health Tip: Famous Indonesian Light Dish, cooked with low salt
and healthy method, add more vegetables like celery if prefer.
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