Creamy Sambal Nyet Bilis Udon by @chefamirgani

35 min

2 servings

🫘

150 g

Silken tofu

🧅

4.5 stalks

Spring onion

🧄

6 cloves

Garlic

🐟

67 ml

Sambal nyet bilis

🫗

5 ml

Cooking oil

🥩

200 g

Beef

🥢

5 ml

Sweet soy sauce

🍜

400 g

Udon noodles

🌶️

1

Red chili

  1. Slice
    • spring onion greens
    • red chili
    • garlic

    Slice the spring onion greens and red chili; mince 2 garlic cloves for the beef topping.

  2. Blanch
    • spring onion greens

    Blanch about 4 spring onion stalks in hot water for 30 seconds, then drain well.

  3. Add
    • silken tofu
    • spring onion greens
    • garlic

    Add silken tofu, the blanched spring onion greens, 2 garlic cloves, and 1/2 to 1 tablespoon Sambal Nyet Bilis to the blender.

  4. Blend
    • Silken tofu

    Blend the tofu mixture until completely smooth and creamy; set the sauce aside.

  5. Heat
    • cooking oil
    • ground beef

    Heat 1 teaspoon cooking oil in a pan over medium-high heat, then add the 200 g ground beef.

  6. Sauté
    • ground beef

    Sauté the ground beef for 6 to 8 minutes, breaking it up until browned and lightly caramelized.

  7. Add
    • garlic
    • spring onion greens
    • ground beef

    Add the minced garlic and remaining sliced spring onion greens to the beef; sauté for 1 minute.

  8. Stir
    • sweet soy sauce
    • ground beef
    • Beef

    Stir 1 teaspoon sweet soy sauce and 2 tablespoons Sambal Nyet Bilis into the beef.

  9. Cook
    • ground beef
    • Sambal Nyet Bilis
    • Beef

    Cook the seasoned beef for 1 to 2 minutes until the sauce coats it and the mixture is fairly dry.

  10. Soak
    • udon noodles

    Soak or cook the 400 g udon noodles according to the packet directions, then drain.

  11. Divide
    • udon noodles
    • silken tofu

    Divide the drained udon noodles between 2 serving bowls and spoon the creamy tofu sauce over them.

  12. Top
    • ground beef
    • Sambal Nyet Bilis
    • spring onion greens

    Top each bowl with the sambal beef, then finish with extra Sambal Nyet Bilis, sliced spring onion greens, and red chili.

Creamy Sambal Nyet Bilis Udon by @chefamirgani

35 min

2 servings

🫘

150 g

Silken tofu

🧅

4.5 stalks

Spring onion

🧄

6 cloves

Garlic

🐟

67 ml

Sambal nyet bilis

🫗

5 ml

Cooking oil

🥩

200 g

Beef

🥢

5 ml

Sweet soy sauce

🍜

400 g

Udon noodles

🌶️

1

Red chili

Preparation Steps

  1. Step 1/12

    Slice the spring onion greens and red chili; mince 2 garlic cloves for the beef topping.

    🧅spring onion greens
    🌶️red chili
    🧄garlic
    🔪knife
    🪵cutting board

  2. Step 2/12

    Blanch about 4 spring onion stalks in hot water for 30 seconds, then drain well.

    🧅spring onion greens
    🧺colander

  3. Step 3/12

    Add silken tofu, the blanched spring onion greens, 2 garlic cloves, and 1/2 to 1 tablespoon Sambal Nyet Bilis to the blender.

    🫘silken tofu
    🧅spring onion greens
    🧄garlic
    🐟Sambal Nyet Bilis
    🥄measuring spoons

  4. Step 4/12

    Blend the tofu mixture until completely smooth and creamy; set the sauce aside.

  5. Step 5/12

    Heat 1 teaspoon cooking oil in a pan over medium-high heat, then add the 200 g ground beef.

    🫗cooking oil
    🥩ground beef
    🥄spatula
    🥄measuring spoons

  6. Step 6/12

    Sauté the ground beef for 6 to 8 minutes, breaking it up until browned and lightly caramelized.

    🥩ground beef
    🥄spatula

  7. Step 7/12

    Add the minced garlic and remaining sliced spring onion greens to the beef; sauté for 1 minute.

    🧄garlic
    🧅spring onion greens
    🥩ground beef
    🥄spatula

  8. Step 8/12

    Stir 1 teaspoon sweet soy sauce and 2 tablespoons Sambal Nyet Bilis into the beef.

    🥢sweet soy sauce
    🐟Sambal Nyet Bilis
    🥩ground beef
    🥄spatula
    🥄measuring spoons

  9. Step 9/12

    Cook the seasoned beef for 1 to 2 minutes until the sauce coats it and the mixture is fairly dry.

    🥩ground beef
    🐟Sambal Nyet Bilis
    🥢sweet soy sauce
    🥄spatula

  10. Step 10/12

    Soak or cook the 400 g udon noodles according to the packet directions, then drain.

    🍜udon noodles
    🧺colander

  11. Step 11/12

    Divide the drained udon noodles between 2 serving bowls and spoon the creamy tofu sauce over them.

    🍜udon noodles
    🫘silken tofu
    🥣serving bowls

  12. Step 12/12

    Top each bowl with the sambal beef, then finish with extra Sambal Nyet Bilis, sliced spring onion greens, and red chili.

    🥩ground beef
    🐟Sambal Nyet Bilis
    🧅spring onion greens
    🌶️red chili
    🥣serving bowls

Composition

Ingredients

Types

Plant-based protein, Vegetables, Aromatics, Condiments, Chili paste, Oils, Grains, Noodles, Chili peppers

Ingredients

Silken tofu, Spring onion, Garlic, Sambal nyet bilis, Cooking oil, Beef, Sweet soy sauce, Udon noodles, Red chili

Notes

Silken tofu (smooth/silken tofu, for the sauce), Spring onion (green part only, for the sauce, sliced, for topping), Garlic (for the sauce), Sambal nyet bilis (about 1/2-1 tbsp, for the sauce, for the beef, to taste, for topping), Cooking oil (a little, for frying the beef), Beef (minced), Sweet soy sauce (kicap manis), Red chili (sliced, for topping)

Allergens

Soy, Fish, Gluten

Dietetics

Dietary regimen

High-protein

Calories

630 kcal

Macro nutrients

Protein: 34g, Carbohydrates: 62g, Fat: 27g, Fiber: 4g, Sugars: 8g

Nutritional Information

Minerals

Sodium: 1450mg, Iron: 4.5mg, Calcium: 180mg, Potassium: 510mg

Vitamins

Vitamin B12: 2.2mcg, Vitamin C: 18mg, Vitamin K: 45mcg

Preparation

Time Information

Preparation

20 minutes

Cooking

15 minutes

Overall

35 minutes

Difficulty

Level

Medium (2/4)

Steps

12 steps

Equipments

Utensils

knife, cutting board, measuring spoons, colander, spatula, serving bowls

Appliances

Blender, Stove

Type

Type

Type Of Dish

Main Course

Occasions

Lunch, Dinner, Weeknight meal

Origin

Source

Platform

instagram

Original Creator

@chefamirgani

Origin

Cuisine

Malaysian, Asian

Geographic

Malaysia, Southeast Asia

Various

Aspect

Texture

Creamy, Silky, Chewy, Crumbly

Flavors

Spicy, Umami, Savory, Rich, Sweet, Garlicky

Other

Price

Medium

Recommended Preservation

fridge

Preservation Infos

room temperature : 120 min (Do not leave longer than 2 hours,Keep covered), fridge : 3 days (Store in an airtight container,Refrigerate within 2 hours,Store sauce and noodles separately when possible,Reheat until steaming hot), freezer : 30 days (Freeze the beef topping only for best texture,Do not freeze cooked udon or tofu sauce if possible,Use an airtight freezer-safe container)