📝 About This Recipe
Transport your senses to the serene shores of Belitung Island with this iconic yellow noodle dish, defined by its luscious, velvety shrimp gravy. This coastal masterpiece balances the sweetness of palm sugar with a deeply savory seafood broth, thickened to perfection with sweet potato. Garnished with crispy shrimp fritters and fresh cucumber, it offers a complex profile of textures and flavors that is uniquely Indonesian.
🥗 Ingredients
The Noodles and Base
- 500 grams Fresh Yellow Egg Noodles (blanched briefly in hot water)
- 150 grams Bean Sprouts (roots removed and blanched)
- 2 medium Potatoes (boiled, peeled, and cubed)
The Signature Gravy
- 250 grams Shrimp (peeled and deveined, shells reserved for stock)
- 1.5 liters Water (for making the shrimp stock)
- 150 grams Sweet Potato (boiled and mashed until smooth)
- 3 tablespoons Palm Sugar (Gula Jawa) (shaved)
- 2 tablespoons Sweet Soy Sauce (Kecap Manis)
- 2 tablespoons Cornstarch (dissolved in 3 tbsp water)
Aromatic Spice Paste
- 8 pieces Shallots
- 4 cloves Garlic
- 4 pieces Candlenuts (toasted)
- 2 cm Ginger (peeled)
- 1 tablespoon Dried Shrimp (Ebi) (soaked in hot water and drained)
- 1 teaspoon White Pepper (ground)
Garnish and Accompaniments
- 1 piece Cucumber (seeded and diced)
- 1 handful Emping (melinjo crackers)
- 2 tablespoons Fried Shallots (for topping)
- 2 stalks Celery Leaves (finely chopped)
- 2 pieces Lime (cut into wedges)
👨🍳 Instructions
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1
Start by making the shrimp stock. In a large pot, sauté the reserved shrimp shells with a little oil until they turn bright orange and aromatic.
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2
Add 1.5 liters of water to the shells. Bring to a boil, then reduce heat and simmer for 20 minutes. Strain the liquid into a clean pot and discard the shells.
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3
While the stock simmers, blend the shallots, garlic, toasted candlenuts, ginger, and soaked dried shrimp into a smooth paste using a food processor or mortar and pestle.
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4
Heat 3 tablespoons of oil in a pan. Sauté the spice paste until it is fragrant and the oil begins to separate from the paste.
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5
Pour the sautéed spice paste into the strained shrimp stock. Bring the mixture back to a gentle boil.
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6
Add the peeled shrimp to the pot. Cook until they turn pink and opaque, then remove them and set aside to prevent overcooking.
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7
Stir in the mashed sweet potato, palm sugar, sweet soy sauce, and salt. The sweet potato provides a natural thickness and earthy sweetness characteristic of Belitung style.
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8
Pour in the cornstarch slurry while stirring constantly. Let the gravy simmer until it reaches a thick, glossy consistency that can coat the back of a spoon.
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9
Prepare the serving bowls. Place a portion of blanched yellow noodles, bean sprouts, and boiled potato cubes in each bowl.
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10
Ladle the hot, thick shrimp gravy generously over the noodles until they are nearly submerged.
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11
Top each bowl with the cooked shrimp, diced cucumber, chopped celery, and a generous sprinkle of fried shallots.
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12
Serve immediately while piping hot with emping crackers on the side and a fresh lime wedge to cut through the richness.
💡 Chef's Tips
For the most authentic flavor, do not skip the dried shrimp (ebi) as it provides the essential 'umami' depth. Ensure the sweet potato is mashed very finely; you can even pass it through a sieve for a silkier gravy texture. If you can't find fresh yellow noodles, dried egg noodles work, but be careful not to overcook them as they need to hold up against the heavy gravy. To make it extra special, add a few pieces of fried tofu or 'Bakwan Udang' (shrimp fritters) on top for added crunch.
🍽️ Serving Suggestions
Serve with a side of Sambal Rawit (bird's eye chili sauce) if you prefer a spicy kick. Pair with a glass of iced Teh Tarik or Es Jeruk (Indonesian orange ice) to complement the savory-sweet notes. Include a side of pickled bird's eye chilies in vinegar for an extra acidic pop. Eat with a spoon and fork to ensure you get plenty of gravy with every bite of noodle.