Jawa Mee with Cuttlefish Sambal

Jawa Mee with Cuttlefish Sambal

4.5 6 ratings

Prep. 30 min

Total 3 h 30 min

7 portions

Ingredients

Sambal sotong kembang

tamarind paste (asam jawa)
50 g
water
200 g
fresh red chillies deseeded
300 g
red onions
100 g
garlic cloves
3
cooking oil
120 g
presoaked dried cuttlefish (approx. 1 piece), trimmed, scored in crisscross pattern, cut in strips (2 cm)
500 g
oyster sauce
20 g
2 tsp chicken stock powder
tomato ketchup
20 g
chilli sauce
20 g
shrimp paste (belacan) toasted
10 g
sugar
40 g
salt
1 tsp

Crackers

dried shrimp rinsed
25 g
garlic cloves
3
fresh turmeric
10 g
white rice flour
50 g
plain flour
30 g
baking powder
½ tsp
water
140 g
cooking oil plus extra for deep frying
1 tbsp

Sweet potato gravy

tamarind paste (asam jawa)
45 g
water
1100 g
roasted peanuts
180 g
dried shrimp rinsed
65 g
fresh red chillies desseded
9
shallots
180 g
garlic cloves
8
fresh ginger
40 g
shrimp paste (belacan) toasted
40 g
fresh turmeric
20 g
cooking oil
50 g
potatoes peeled, cut in wedges
260 g
sweet potatoes orange-fleshed, peeled, cut in pieces
260 g
cinnamon stick
1
cardamom pods
6
ground coriander
1 tsp
freshly ground white pepper
2 tsp
tomato ketchup
90 g
salt
2 ½ tsp
sugar
1 tbsp

Noodle assembly

eggs
7
water
700 g
yellow noodles blanched
700 g
firm bean curds (tau kwa), pan-frieds, cut in slices (1 cm)
200 g
fresh mung bean sprouts (taugeh) blanched
200 g
calamansi lime cut in halves, to garnish
5
deep fried shallots to garnish
100 g
crinkle lettuce shredded
100 g

Difficulty

medium

Nutrition per 1 portion

Sodium 2980 mg

Protein 56.9 g

Calories 5827.1 kJ / 1392.7 kcal

Fat 63.2 g

Fibre 19 g

Saturated Fat 19.3 g

Carbohydrates 156.4 g

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