Jogyakarta Bakmi Godhog

INGREDIENTS

  • Spices to be ground
  • 3 shallots (6 for smaller size)
  • 4 garlics
  • 5 candlenuts (you hmay use macadamia nuts if there no candlenuts)
  • 1 tbsp sea salt
Chicken broth:
  • 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

;

Other Ingredients:

  • 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

INSTRUCTIONS

  • 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.

Serving suggestion:

Place boiled noodles in a pasta bowl/dish.  Sprinkle fried shallot flakes.  Serve when it’s still hot with acar and bird eyes chilies.