East Timorese-style Tà-á-mī

Ingredients

In this East Timorese adaptation of Tà-á-mī, we incorporate local ingredients and spices to infuse the dish with the flavors of East Timor. The original Taiwanese dish is typically made with soy sauce, oyster sauce, and sesame oil, while the East Timorese version incorporates tamarind paste, turmeric, and lemongrass for a unique twist. Additionally, we use locally sourced vegetables and meat to enhance the authenticity of the dish. We alse have the original recipe for Tà-á-mī, so you can check it out.

• 250g (8.8 oz) wheat noodles 250g (8.8 oz) wheat noodles
• 200g (7 oz) chicken breast, thinly sliced 200g (7 oz) chicken breast, thinly sliced
• 200g (7 oz) shrimp, peeled and deveined 200g (7 oz) shrimp, peeled and deveined
• 2 tablespoons vegetable oil 2 tablespoons vegetable oil
• 1 onion, thinly sliced 1 onion, thinly sliced
• 2 cloves garlic, minced 2 cloves garlic, minced
• 1 red bell pepper, thinly sliced 1 red bell pepper, thinly sliced
• 1 carrot, julienned 1 carrot, julienned
• 1 cup bean sprouts 1 cup bean sprouts
• 2 tablespoons tamarind paste 2 tablespoons tamarind paste
• 1 teaspoon turmeric powder 1 teaspoon turmeric powder
• 2 stalks lemongrass, bruised 2 stalks lemongrass, bruised
• 2 tablespoons fish sauce 2 tablespoons fish sauce
• 1 tablespoon soy sauce 1 tablespoon soy sauce
• 1 tablespoon brown sugar 1 tablespoon brown sugar
• Salt and pepper, to taste Salt and pepper, to taste
• Fresh cilantro, for garnish Fresh cilantro, for garnish
• Spicy sambal, for serving Spicy sambal, for serving

Nutrition

• Calories (kcal / KJ): 380 kcal / 1590 KJ
• Fat (total, saturated): 10g, 2g
• Carbohydrates (total, sugars): 45g, 8g
• Protein: 28g
• Fiber: 5g
• Salt: 2g

Preparation

1. 1.
   Cook the wheat noodles according to package instructions. Drain and set aside.
2. 2.
   In a large pan or wok, heat the vegetable oil over medium heat.
3. 3.
   Add the sliced onion and minced garlic to the pan and sauté until fragrant.
4. 4.
   Add the chicken breast slices and shrimp to the pan and cook until they are cooked through.
5. 5.
   Stir in the red bell pepper, carrot, and bean sprouts. Cook for an additional 2-3 minutes until the vegetables are slightly tender.
6. 6.
   In a small bowl, mix together the tamarind paste, turmeric powder, fish sauce, soy sauce, and brown sugar.
7. 7.
   Pour the sauce mixture into the pan and stir well to coat the ingredients evenly.
8. 8.
   Add the cooked noodles to the pan and toss gently to combine with the sauce and vegetables.
9. 9.
   Bruise the lemongrass stalks by lightly pounding them with a knife and add them to the pan for additional flavor.
10. 10.
    Season with salt and pepper to taste. Cook for another 2-3 minutes, allowing the flavors to meld together.
11. 11.
    Remove the lemongrass stalks before serving.
12. 12.
    Garnish with fresh cilantro and serve the East Timorese-style Tà-á-mī hot, accompanied by spicy sambal on the side.

Treat your ingredients with care...

• Wheat noodles — Cook the noodles until they are al dente to ensure they retain a chewy texture.
• Tamarind paste — If you can't find tamarind paste, you can substitute it with lime juice mixed with brown sugar for a tangy flavor.
• Lemongrass — Bruising the lemongrass stalks helps release their aromatic oils. Remove them before serving to avoid biting into tough fibers.

Tips & Tricks

• For a vegetarian version, replace the chicken and shrimp with tofu or tempeh.
• Customize the spiciness by adjusting the amount of spicy sambal added to the dish.
• Add a squeeze of lime juice before serving for a refreshing twist.
• Feel free to add other vegetables such as cabbage or mushrooms for extra flavor and texture.
• If you prefer a saucier dish, double the sauce ingredients.

Serving advice

Serve the East Timorese-style Tà-á-mī hot, garnished with fresh cilantro. Accompany it with a side of spicy sambal for those who enjoy an extra kick of heat.

Presentation advice

Present the East Timorese-style Tà-á-mī in a vibrant bowl, showcasing the colorful vegetables and succulent meat. Garnish with a sprig of fresh cilantro for an added touch of freshness.