Jogyakarta Bakmi Godhog
If you can find Chinese celeries and chives, just substitute for regular celeries and green onion. Yuey choy is still a family of bok choy. You may make a bigger batch of broth as you can keep it frozen and use it for other purposes.
Spices to be ground
3 shallots (6 for smaller size)
5 candlenuts (you hmay use macadamia nuts if there no candlenuts)
1 tbsp sea salt
1/2 chicken (about 750 g)
2-cm gingeroot, scrapped and bruised
4 stalks Chinese/garlic chives (kucai)
25 g Chinese celery
2.25 L water
300 g fresh noodle
2 eggs, lightly beaten
2 tbsp kecap manis
125 g cabbage, shredded
125 g yuey choy, cut into 2-cm long
2 tomatoes, diced
3 green onions, sliced
25 g Chinese celery, chopped
fried shallot flakes
acar (cucumber pickles)
whole bird eyes chilies
- Rinse off the chicken with a cold tap water. Remove chicken skin off. I usually use the skins for chicken oil.
- In a large stock pot, over high heat, add water, chicken, Chinese chives, and ginger until boiled. Lower heat to a simmer. Simmer for 6 more minutes.
- Grind the spices till smooth using a spice grinder (or pound away with mortar and pestle).
- Prepare noodles by soaking them quickly in warm water 1 minute and drain well.
- Broil chicken for 2-3 minutes till turned brown and crunchy. Shred the chicken meat to small pieces or cube them. Set aside.
- In a wok, heat 3 tbsp chicken oil and quickly stir fry the ground spices till turned brown, for about 5 – 7 minutes. Add 1.5 L chicken broth and boil. Once it boils, quickly stir in whisked egg in a stream. Then, add kecap manis and chicken shredded; reboil.
- Add cabbage, yuey choy, green onion for couple minutes. Combine noodles and chinese celery; stir and remove from heat.
Place boiled noodles in a pasta bowl/dish. Sprinkle fried shallot flakes. Serve when it’s still hot with acar and bird eyes chilies.