Bakmi Godhog, Java Style Boiled Noodle

Written by on June 14, 2012 in Java Culinary with 0 Comments

Bakmi Godhog, Java Style Boiled Noodle

http://indonesiaeats.com/bakmi-godhog-mie-rebus-jawa-java-boiled-noodle/

Bakmi-Godhog

Besides bakmi, mie or mi is Indonesian words for noodle.  Godhog is a Javanese word for Rebus in Indonesian or Boiled in English.  So, Bakmi Godhog (or Mie/Mi Rebus) is literally translated Boiled Noodle in English.

This Java style contains simpler spices compare to Mie Sop Ayam Medan.  The method is similar by boiling chicken to make the broth.

I recalled vividly.  I was waiting in the evening for the noodle hawker men passing by my house.  I usually heard the noice that they made by beating/knocking the bamboo “took took took”.  These men sold mie goreng (fried noodle), mie godhog (boiled noodle) and nasi goreng (fried rice). 

Bakmi Godhog
- Java Style Boiled Chicken -
recipe by Primarasa, modified and translated by me

Ingredients:
Spices to be ground
3 shallots (6 for smaller size)
4 garlics
5 candlenuts (you may 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

Methods:
1.  Rinse off the chicken with a cold tap water.  Remove chicken skin off.  I usually use the skins for chicken oil.

2.  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.

3.  Grind the spices till smooth using a spice grinder (or pound away with mortar and pestle).

4.  Prepare noodles by soaking them quickly in warm water 1 minute and drain well.

5.  Broil chicken for 2-3 minutes till turned brown and crunchy.  Shred the chicken meat to small pieces or cube them.  Set aside.

6.  In a wok, heat 3 tbsp chicken oil vegetable 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.

7.  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.

Cook’s Note:
– 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.

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