Mi Kangkung

Recipe by Lala Timothy

Serve: 1 Person

Lala Timothy, producer of the film Tabula Rasa, prizes her mother Erna’s Mi Kangkung as one of her favorite comfort foods. Lala says that not only is her mother a good cook, she is a tremendous inspiration.

250 grams peeled shrimp. Cover with water and boil until shrimp changes color, remove from broth and chop. Set broth aside.
½ medium chicken, boil until cooked through. Cool, debone, and chop chicken meat into cubes. Set aside glasses of the broth
500 grams dried egg noodles, cover with hot water and set aside
5 bundles water spinach, stem, chop coarsely, boil and set aside
50 grams bean sprouts, boil, drain and set aside
1 can champignon mushrooms, cut each in half
1½ tablespoons corn starch, dissolve in water
3 tablespoon sweet soy sauce
2 tablespoon soy sauce
cooking oil
½ teaspoon pepper
½ teaspoon salt
sugar

Seasoning paste

3 shallots
4 garlic cloves

Toppings

Fried shallots
Lime (for squeezing over noodles)
1 spring onion, slice thinly
Peanut Sauce

Steps

Soak dried egg noodles until they soften, drain and set aside.
Mix the shrimp broth and chicken broth. Set aside. Remove the chicken bone and cut the meat into small cubes. Add chicken cubes into the broth. Set aside.
Grind the shallots and garlic cloves into a smooth paste with pestle and mortar. Sauté the seasoning paste until fragrant. Add in shrimp. Remove mixture from heat and add into broth.
Add the mushrooms, bean sprouts and salt into the broth along with pepper and sugar. Taste it.
Bring the broth to boil again, and thicken it with the corn starch mixture, stirring well. Stir in sweet soy sauce and soy sauce.
Add drained noodles and stir well.
Serve hot with peanut sauce on the side.