Ingredients: 1 (200 gr) Cap 3 Ayam Noodle 200 gr Chinese cabbage, cut into 3 cm length 100 g Smoked skipjack tuna, shredded 2 tablespoon spring onion chopped 2 tablespoon fried shallot to sprinkle Soup Seasoning: 2 tablespoon Bimoli Special cooking oil 4 cloves garlic, chopped 1 liter water 1 1/4 teaspoon salt 1/2 teaspoon fine pepper Vinegar Chili: 3-4 red pepper 1 clove garlic 1 tablespoon vinegar Salt to taste 3 tablespoon Skipjack stock Directions : Boil Cap 3 Ayam Noodles in boiling water to soften the noodle, drain after noodle is soft and cooked. Add 1/2 tablespoon oil to keep the noodle from getting sticky. Heat Bimoli Special cooking oil and stir fry the garlic until fragrant. Add shredded Skipjack tuna, stir fry briefly. Add Chinese green cabbage, spring onion, salt and fine pepper until fragrant. Add water, while continue stirring slowly. Cook to boil. Pour the boiled soup over the pre arranged noodle in the bowl. Arrange shredded skipjack and some vegetables on top. Sprinkle with fried shallot and it’s ready to serve. Vinegar Chili: Ground red pepper and garlic; add vinegar, salt and skipjack stock.
Boil Cap 3 Ayam Noodles in boiling water to soften the noodle, drain after noodle is soft and cooked. Add 1/2 tablespoon oil to keep the noodle from getting sticky. Heat Bimoli Special cooking oil and stir fry the garlic until fragrant. Add shredded Skipjack tuna, stir fry briefly. Add Chinese green cabbage, spring onion, salt and fine pepper until fragrant. Add water, while continue stirring slowly. Cook to boil. Pour the boiled soup over the pre arranged noodle in the bowl. Arrange shredded skipjack and some vegetables on top. Sprinkle with fried shallot and it’s ready to serve.
Vinegar Chili: Ground red pepper and garlic; add vinegar, salt and skipjack stock.