Bangka Noodle, That Kind of Food You Wouldn't Say No

Monday, 14 October 2019 | 14:34 WIB
  • Bangka Noodle tastes so unique. It is seasoned with fish sauce and freshened up with calamansi.

    Bakmi Bangka, everyone's favorite
    Bakmi Bangka, everyone's favorite

    Best enjoyed while still hot. This one you wouldn't say no to.

    Ingredients

    200 grams round noodles,boiled, drained
    100 grams mung bean sprouts,boiled, drained
    2 scallions, sliced for garnish
    3 calamansi, halved for serving
    750 ml beef stockmixed with 1 teaspoon of salt

    fish broth
    200 grams spanish mackerel fillet
    3 cloves garlic,crushed
    2 cm ginger,crushed
    1000 ml water

    sauce ingredients (mixed):
    1 1/2 tablespoons light soy sauce
    1 teaspoon garlic oil
    1 tablespoon brown sugar,chopped
    1 teaspoon sweet soy sauce
    1/2 teaspoon seasoning
    1/2 teaspoon salt
    500 ml hot water

    stir-fried fish:
    3 cloves garlic,finely chopped
    1/2 onion, finely chopped
    200 grams boiled spanish mackerelfrom the broth
    1/2 tablespoon oyster sauce
    1/2 teaspoon light soy sauce
    1 1/4 teaspoon salt
    1/2 teaspoon white pepper powder
    1/4 teaspoon sugar
    1/4 teaspoon chicken bouillon powder
    150 ml water
    2 tablespoons cooking oilfor sautéing


    Cooking Steps

    1. Fish broth: heat water in a cooking pot. Boil fish, garlic, and ginger until the broth is cloudy and thickened. Reduce the broth to 750 ml of. Remove fish from broth and shred it. Set it aside
    2. Stir-fried fish: sauté garlic and onion until fragrant. Add in shredded fish. Stir well. Add in sweet soy sauce, oyster sauce, light soy sauce, salt, pepper, sugar, and chicken bouillon powder. Stir well. Pour in water. Continue cooking it until all ingredients are blended well and fully-cooked.
    3. Put noodles and mung bean sprout in a bowl. Stir well. Drench with beef stock, fish broth, and sauce. Spoon in stir-fried fish.
    4. Bangka noodle is ready to serve with a sprinkle of scallion and fresh squeeze of calamansi.

    Dina
    David Togatorop

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