📝 About This Recipe
Hailing from the coastal city of Manado in North Sulawesi, Mie Cakalang is a legendary Indonesian noodle soup celebrated for its deep, smoky flavor profile. The star of the dish is Skipjack Tuna (Cakalang), which is traditionally cured and smoked to perfection before being simmered in a clear, aromatic broth. This dish offers a soul-warming balance of savory fish notes, fragrant ginger, and a kick of heat that exemplifies the bold culinary spirit of the Minahasa people.
🥗 Ingredients
The Noodles and Protein
- 500 grams Yellow Egg Noodles (fresh or blanched until al dente)
- 250 grams Smoked Skipjack Tuna (Cakalang Fufu) (shredded into bite-sized flakes)
- 3 tablespoons Vegetable Oil (for sautéing)
The Aromatic Broth
- 1.5 liters Chicken or Fish Stock (high quality or homemade)
- 6 cloves Garlic (finely minced)
- 8 pieces Shallots (thinly sliced)
- 3 cm Ginger (bruised and smashed)
- 3 stalks Green Onions (white parts chopped, green parts reserved for garnish)
- 2 teaspoons Salt (to taste)
- 1 teaspoon White Pepper (ground)
Vegetables and Garnishes
- 200 grams Caisim (Choy Sum) (cut into 5cm pieces)
- 4 tablespoons Fried Shallots (Bawang Goreng) (for topping)
- 2 pieces Calamansi or Lime (cut into wedges)
- to taste Sambal Roa or Bird's Eye Chilies (for the signature Manado heat)
👨🍳 Instructions
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1
Prepare the smoked cakalang by shredding the fish into small, uniform flakes. If the fish is very dry, you can briefly soak it in warm water for 5 minutes then pat dry.
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2
Heat 2 tablespoons of vegetable oil in a wok or large pan over medium heat. Sauté the shredded cakalang until it becomes slightly crispy and fragrant, about 4-5 minutes. Set aside.
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3
In a large soup pot, heat the remaining 1 tablespoon of oil. Add the minced garlic and sliced shallots, sautéing until golden brown and aromatic.
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4
Add the smashed ginger and the white parts of the green onions to the pot. Stir for another minute to release the essential oils.
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5
Pour in the 1.5 liters of stock. Bring the mixture to a rolling boil, then reduce the heat to low and let it simmer for 15 minutes to allow the aromatics to infuse.
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6
Season the broth with salt and white pepper. Taste and adjust; the broth should be clean but deeply savory.
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7
Add half of the sautéed smoked cakalang directly into the simmering broth to deepen the smoky fish flavor.
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8
While the broth simmers, prepare the noodles. If using fresh yellow noodles, rinse them in hot water to remove excess oil. If using dried, boil until al dente and drain.
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9
Increase the broth heat to medium and add the caisim (choy sum). Cook for just 1-2 minutes until the leaves are wilted but the stems still have a slight crunch.
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10
To serve, divide the noodles into four deep bowls.
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11
Ladle a generous amount of the hot broth and vegetables over the noodles in each bowl.
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12
Top each bowl with the remaining crispy sautéed cakalang, a handful of green onion tops, and a generous sprinkle of fried shallots.
💡 Chef's Tips
For the most authentic flavor, try to source 'Cakalang Fufu' (Manadonese smoked tuna) from an Asian grocer; its smokiness is irreplaceable. If you cannot find smoked cakalang, you can substitute with smoked mackerel or even canned tuna sautéed with a drop of liquid smoke. Do not overcook the noodles; they should have a firm bite to contrast with the tender fish and leafy greens. Always smash the ginger thoroughly rather than slicing it to ensure the juice flavors the entire pot of broth. Adjust the 'heat' by serving the chilies on the side so each guest can customize their spice level.
🍽️ Serving Suggestions
Serve with a side of Sambal Bakasang or Sambal Roa for an authentic Manado spicy kick. A squeeze of fresh Calamansi juice over the noodles just before eating cuts through the smokiness beautifully. Pair with a cold glass of Es Teh Manis (Indonesian sweet iced tea) to balance the savory and spicy notes. Serve with Kerupuk (prawn crackers) or Emping (bitter melinjo crackers) for an added crunchy texture. For a complete meal, serve with a side of 'Perkedel Jagung' (Manadonese corn fritters).