Mie Kangkung (Noodle Soup with Water Spinach)

Mie Kangkung (Noodle Soup with Water Spinach) is a popular dish in Indonesia. This is one of the dishes that I used to enjoy in the afternoons. The fresh flavor from the Lemongrass, Candlenuts & Lime leaves really give a fragrant aroma to the light soup. It is a comforting dish that would warm up our tummies from the cold weather. Water Spinach is a green leafy vegetable also known as kangkong, water morning glory, Chinese spinach, or swamp cabbage. This recipe is very easy to prepare.

In Indonesian & English (the English version is below the recipe written in Indonesian)

Bahan

• 250 gr Mie telur, 6 Daun jeruk, 3 Daun salam

• 400 gr Daging, 3 Rawit-iris, 1 st Gula, Air

• 2 Daun bawang-iris, 1 Batang seledri besar

• 800 ml Kaldu sapi, 1 st Lada bubuk Minyak

• 1 ikat Kangkung, 1 st Kaldu bubuk

• 2 Sereh-iris halus putihnya, 2 st Garam

Haluskan:

• 2 Kemiri, 1 cm Jahe, 1 cm Kunyit

• 3 Bawang putih, 6 Bawang merah

Cara membuat

• Rebus daging utuh dengan air, irisan sereh & seledri hingga empuk & didapatkan 800 ml kaldu. Buang seledri. Potong2 daging bentuk dadu. Simpan kaldu.

• Tumis bumbu halus dengan sedikit minyak. Tuang kaldu, beri daun jeruk, salam, gula, garam, lada & kaldu bubuk. Masak hingga mendidih & rasa menyatu. Masukkan rawit, potongan daging, kangkung & daun bawang. Masak sebentar, angkat lalu buang daun jeruk & salamnya.

• Rebus matang mie dengan air mendidih, tiriskan. Atur mie di mangkuk saji, siram dengan kangkung kuah.

Ingredients

• 250 gr Egg noodle, 3 Bay leaves, 2 tsp Salt, Water

• 1 bundle Water spinach, 400 gr Meat, 1 Celery rib

• 2 Scallions-sliced, 6 Kaffir lime leaves, Frying oil

• 800 ml Beef broth, 1 tsp Pepper, 1 tsp Sugar

• 2 stalks Lemongrass-thinly sliced the white part

• 1 tsp Broth powder, 3 Bird`s eye chilies-sliced

Grind into a paste:

• 3 Garlic cloves, 2 Candlenuts, 1 cm Turmeric

• 1 cm Ginger, 6 Shallots

Directions

• Boil the whole meat (without slicing) in water together with sliced lemongrass & celery rib until the meat tender. Discard celery & then dice cut the meat. Save 800 ml of the broth.

• Sauté ground spices with frying oil. Pour in the broth; add in lime leaves, bay leaves, sugar, salt, pepper & broth powder. Bring it to a simmer & cook until the flavor blended. Put in chilies, sliced meat, water spinach & green onions. Cook just for awhile. Remove from heat; discard lime & bay leaves.

• Cook noodle in boiling water until it's soften; remove from heat & drain it. Place noodle in serving bowls; pour in the water spinach soup to cover all.

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