{"id":160,"date":"2008-06-24T04:42:11","date_gmt":"2008-06-24T04:42:11","guid":{"rendered":"http:\/\/juniorkitchen.com\/?p=160"},"modified":"2008-06-24T03:05:53","modified_gmt":"2008-06-24T03:05:53","slug":"javanese-noodles-mee-java","status":"publish","type":"post","link":"https:\/\/juniorkitchen.com\/?p=160","title":{"rendered":"Javanese Noodles <em>(Mee Java)<\/em>"},"content":{"rendered":"<p><a href=\"http:\/\/juniorkitchen.com\/wp-content\/uploads\/2008\/06\/nood3.jpg\"><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-full wp-image-161\" title=\"nood3\" src=\"http:\/\/juniorkitchen.com\/wp-content\/uploads\/2008\/06\/nood3.jpg\" alt=\"\" width=\"450\" height=\"259\" srcset=\"https:\/\/juniorkitchen.com\/wp-content\/uploads\/2008\/06\/nood3.jpg 450w, https:\/\/juniorkitchen.com\/wp-content\/uploads\/2008\/06\/nood3-300x172.jpg 300w\" sizes=\"auto, (max-width: 450px) 100vw, 450px\" \/><\/a><\/p>\n<p>This dish, from one of Junior Kitchen&#8217;s <a href=\"http:\/\/www.amazon.com\/Madhur-Jaffreys-World-Vegetarian-Meatless\/dp\/0517596326\/theguilofscie-20\/\" target=\"_BLANK\">favorite cook books<\/a>, was modified slightly but was truly yummy. You know you have a hit on your hands when the table is silent because everyone is so busy eating.  Don&#8217;t let the length of the recipe put you off! It&#8217;s not as involved as it looks at first glance, especially if you make the soup ahead of time.<\/p>\n<p><strong>For the soup\/sauce<\/strong><\/p>\n<ul>\n<li>1 cup of black-eyed peas <em>(We had fresh ones on hand but you can use dry ones; just be sure to soak them overnight. The original recipe calls for pigeon peas, but these were handy &#8211; and delicious.)<\/em><\/li>\n<li>2 Tablespoons peanut oil or canola oil <em>(We used peanut oil.)<\/em><\/li>\n<li>Generous pinch of ground asafetida <em>(Found at Indian groceries.)<\/em><\/li>\n<li>1 teaspoon whole brown or yellow mustard seeds <em>(We used yellow)<\/em><\/li>\n<li>1 medium mild onion, cut finely<\/li>\n<li>1 fresh, hot chili pepper, cut into slivers. <\/li>\n<li>2 teaspoons curry powder<\/li>\n<li>1 1\/4 pounds ripe tomatoes, finely chopped<\/li>\n<li>4 Tablespoons chopped fresh cilantro<\/li>\n<li>1 1\/4 teaspoons salt, give or take<\/li>\n<li>1 tablespoon lime juice <em>(The original recipe calls for tamarind pulp, but offers lime as a substitute.)<\/em><\/li>\n<\/ul>\n<p>Put the black-eyed peas in 3 cups of water and bring to a boil. Turn the heat down and simmer on low very gently for one hour. Mash the peas against the sides of the pan and set aside.<\/p>\n<p>Put the oil in a large frying pan over medium-high heat. When hot, put in the asafetida. Five seconds later, put in the mustard seeds. Wait another 5 seconds and add the onion and chili pepper. Stir and cook 2 minutes or until slightly brown. Add the curry powder and stir twice. Add the tomatoes and stir for a minute. Add the cilantro, salt and 3\/4 cups of water. Bring to a boil. Cover, turn the heat down to low, and simmer for 7 to 8 minutes, or until the tomatoes are soft. Now add the tomato mixture to the cooked black-eyed peas. Add another 1 1\/2 cups of water and the lime juice. Stir and bring to a boil. Cover, turn the heat down to low, simmer for 15 minutes, and the soup&#8217;s done. It can be cooked ahead of time and reheated when needed.<\/p>\n<p><strong>For the Garnishes<\/strong><\/p>\n<ul>\n<li>4 Tablespoons peanut oil<\/li>\n<li>1 medium onion, cut into slivers<\/li>\n<li>2 fresh red or green chili peppers<\/li>\n<li>2 hard-boiled eggs<\/li>\n<\/ul>\n<p>Put the oil in a small frying pan and set over medium-high heat. When hot, put in the onion. Stir and fry, turning the heat down as you proceed, until the slivers are dark reddish-brown and crisp (this took us a little over five minutes). Remove with a slotted spoon and spread out on paper towels. Save the oil in the small frying pan. Cut the chilis into fine slivers. Peel hard-boiled eggs and cut them into quarters. The original recipe also called for fresh bean sprouts as a garnish, but we didn&#8217;t have any and didn&#8217;t feel like getting any. The onions are really essential, though. <\/p>\n<p><strong>For the Pasta<\/strong><\/p>\n<ul>\n<li>Salt<\/li>\n<li>3\/4 pound pasta <em>(We used Chinese wheat noodles and spaghetti mixed together; fettucini would be a good substitute, too)<\/em><\/li>\n<li>1 whole hot red chili pepper <em>(We substituted a generous pinch of dry pepper flakes.)<\/em><\/li>\n<\/ul>\n<p>Just before you sit down to eat, bring 4 quarts of water to a rolling boil in a large pot. Add 1 1\/2 Tablespoons salt. Stir. Drop in the pasta.<\/p>\n<p>While the noodles cook,  put the frying pan with the reserved oil on medium-high heat. When hot, put in the mustard seeds. As soon as the seeds start to pop, a matter of seconds, put in the red chili. Stir once or twice, or until the chili darkens, and pour the oil and seasonings into a large bowl. Add about 1\/2 teaspoon salt and mix. As soon as the pasta is ready, drain it and put it into the bowl with the oil. Toss thoroughly.<\/p>\n<p>To serve, stir the soup from the bottom and put about 3\/4 cup in each of 6 soup plates. Divide the pasta and put a mound in the center of each plate. Scatter the garnishes evenly over the top. Serve immediately. <\/p>\n<p><a href='http:\/\/juniorkitchen.com\/wp-content\/uploads\/2008\/06\/noodleboy.jpg'><img loading=\"lazy\" decoding=\"async\" src=\"http:\/\/juniorkitchen.com\/wp-content\/uploads\/2008\/06\/noodleboy.jpg\" alt=\"boy eating javanese noodles\" title=\"noodleboy\" width=\"250\" height=\"165\" class=\"alignnone size-full wp-image-163\" srcset=\"https:\/\/juniorkitchen.com\/wp-content\/uploads\/2008\/06\/noodleboy.jpg 500w, https:\/\/juniorkitchen.com\/wp-content\/uploads\/2008\/06\/noodleboy-300x198.jpg 300w\" sizes=\"auto, (max-width: 250px) 100vw, 250px\" \/><\/a><\/p>\n<!-- AddThis Advanced Settings generic via filter on the_content -->","protected":false},"excerpt":{"rendered":"<p>This dish, from one of Junior Kitchen&#8217;s favorite cook books, was modified slightly but was truly yummy. You know you have a hit on your hands when the table is silent because everyone is so busy eating. Don&#8217;t let the length of the recipe put you off! It&#8217;s not as involved as it looks at&hellip;<!-- AddThis Advanced Settings generic via filter on get_the_excerpt --><\/p>\n","protected":false},"author":2,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_exactmetrics_skip_tracking":false,"footnotes":""},"categories":[3,1],"tags":[119,121,113,88,118,115,109,116,114,65,110,112,120,111,117,63],"class_list":["post-160","post","type-post","status-publish","format-standard","hentry","category-main-courses-evening-meals","category-life-outside-the-kitchen","tag-asafetida","tag-black-eyed-peas","tag-chili-pepper","tag-cilantro","tag-curry-powder","tag-hard-boiled-eggs","tag-indonesian","tag-lime-juice","tag-mustard-seed","tag-onion","tag-pasta","tag-peanut-oil","tag-pigeon-peas","tag-southeast-asia","tag-tamarind","tag-tomatoes"],"_links":{"self":[{"href":"https:\/\/juniorkitchen.com\/index.php?rest_route=\/wp\/v2\/posts\/160","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/juniorkitchen.com\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/juniorkitchen.com\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/juniorkitchen.com\/index.php?rest_route=\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/juniorkitchen.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=160"}],"version-history":[{"count":0,"href":"https:\/\/juniorkitchen.com\/index.php?rest_route=\/wp\/v2\/posts\/160\/revisions"}],"wp:attachment":[{"href":"https:\/\/juniorkitchen.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=160"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/juniorkitchen.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=160"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/juniorkitchen.com\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=160"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}