📝 About This Recipe
Hailing from the remote Anambas Islands in Riau Archipelago, Mie Tarempa is a legendary Indonesian noodle dish celebrated for its chewy flat noodles and its rich, reddish spice profile. This dish stands out with its distinct use of shredded smoked tuna (Tongkol), which imparts a deep umami flavor balanced by a sweet-and-spicy sauce. It is a soul-warming street food classic that offers a perfect harmony of maritime freshness and bold Southeast Asian spices.
🥗 Ingredients
The Noodles & Protein
- 400 grams Fresh Yellow Flat Noodles (often labeled as Mie Pipih or Mie Tarempa)
- 150 grams Smoked Mackerel Tuna (Ikan Tongkol) (steamed and finely shredded)
- 100 grams Bean Sprouts (tails removed for a cleaner look)
- 2 pieces Eggs (lightly beaten)
The Spice Paste (Bumbu Halus)
- 6 pieces Shallots (peeled)
- 4 cloves Garlic (peeled)
- 5 pieces Dried Red Chilies (soaked in hot water until soft)
- 3 pieces Fresh Red Bird's Eye Chilies (adjust for desired heat level)
Sauce & Seasoning
- 3 tablespoons Sweet Soy Sauce (Kecap Manis) (use a high-quality Indonesian brand)
- 1 tablespoon Salty Soy Sauce (Kecap Asin)
- 1 tablespoon Oyster Sauce
- 1 tablespoon Tomato Sauce/Ketchup (adds a hint of acidity and color)
- 100 ml Beef or Fish Stock (use more if you prefer the 'Lembap' or wet style)
- 3 tablespoons Vegetable Oil (for stir-frying)
For Garnish
- 2 tablespoons Fried Shallots (Bawang Goreng) (for crunch)
- 1 tablespoon Pickled Green Chilies (sliced in vinegar)
- 1 stalk Celery Leaves (finely chopped)
👨🍳 Instructions
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1
Prepare the spice paste by blending the shallots, garlic, soaked dried chilies, and bird's eye chilies with a splash of oil or water until a smooth, vibrant red paste forms.
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2
Heat 3 tablespoons of vegetable oil in a large wok or skillet over medium-high heat.
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3
Add the blended spice paste to the wok and sauté for 3-5 minutes until the oil starts to separate (pecah minyak) and the raw smell of garlic and chilies disappears.
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4
Add the shredded smoked tuna (Tongkol) to the spice paste. Stir well and cook for another 2 minutes to allow the fish to absorb the spices.
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5
Push the fish and spice mixture to one side of the wok. Pour the beaten eggs into the empty space and scramble them gently until they are just set.
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6
Mix the scrambled eggs back into the spiced fish mixture until well combined.
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7
Pour in the beef or fish stock, followed by the sweet soy sauce, salty soy sauce, oyster sauce, and tomato sauce. Bring to a gentle simmer.
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8
Add the fresh flat noodles to the wok. Use a pair of tongs or a spatula to toss the noodles, ensuring every strand is coated in the rich, dark sauce.
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9
Add the bean sprouts. Stir-fry for 1-2 minutes until the sprouts are slightly wilted but still maintain a pleasant crunch.
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10
Taste the noodles and adjust the seasoning with a pinch of salt or more sweet soy sauce if needed. The texture should be 'Lembap' (moist/slightly wet) but not swimming in soup.
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11
Turn off the heat and transfer the noodles to serving plates immediately to prevent them from becoming mushy.
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12
Garnish generously with fried shallots, chopped celery leaves, and serve with pickled green chilies on the side for a hit of acidity.
💡 Chef's Tips
If you cannot find fresh Mie Tarempa, use dried egg noodles but boil them for 1 minute less than the package instructions so they remain 'al dente' during stir-frying. The secret to a great Mie Tarempa is the smoked tuna; if unavailable, you can use canned tuna chunks (drained), but the smoky depth will be slightly different. Don't skip the dried chilies, as they provide the signature deep red color without making the dish overly spicy. For a 'Mie Tarempa Kering' (Dry) version, simply reduce the stock to just 2 tablespoons to keep the noodles glossy but without excess liquid.
🍽️ Serving Suggestions
Serve alongside a side of 'Luti Gendang' (Anambas fried bread with fish filling) for the most authentic experience. A cold glass of Es Teh Manis (Indonesian sweet iced tea) perfectly cuts through the spice and richness. Add a few Kerupuk Udang (shrimp crackers) on the side for extra texture. Provide extra Sambal Hijau or sliced bird's eye chilies in soy sauce for those who crave more heat.