Jogyakarta Bakmi Godhog
- 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
- 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.