Cwi Mie Malang, Malang-Style Chicken Noodle

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

Cwi Mie Malang, Malang-Style Chicken Noodle

Cwi Mie Malang Recipe (Malang-Style Chicken Noodle)


Cwi Mie Malang
– Malang Style Chicken Noodle –

300 g fresh egg noodle
1 tbsp chicken oil
2 tsp soy sauce
½ tsp salt
100 g lettuce, rinse off
2 tbsp Chinese chives
2 tbsp fried shallots
Ready to use Asian beefballs
Fried wontons
Boiled wontons
Acar Timun (Cucumber Pickle)

Chicken Flakes:
2 tbsp chicken oil
3 cloves garlic, minced
1/3 tsp grated gingerroot
400 g ground chicken
½ tbsp oyster sauce
½ tsp ground white pepper
½ tbsp fried garlic
½ tbsp fried shallot

Chicken Stock For Soup
500 g chicken carcass, rinse off
1.5 L water
2 cloves garlic, bruised
3 stalks Chinese chives, cut into 3 cm(1-inch) long
2 shallots, halved
2 tsp ground white pepper
1 stick sugarcane (optional, it’s natural way of MSG substitution)

Chicken Stock:
In a stock pot, combine all ingredients and bring to a boil. Once it boils, simmer for about another hour.

Chicken Flakes:
Heat up the oil in a skillet. Stir fry garlic and ginger until fragrant. Add chicken until stiff. Combine other sprinkle ingredients except fried garlic and shallot. Keep string until chicken cooked and spices absorbed. Remove from the heat. In a food processor, combine chicken mixture with fried garlic and shallot, and process to form flakes.

In a pot, boil water and brew noodle until soften and drain. In a bowl, season noodle with chicken oil, soy sauce, ground white pepper and salt. It’s important to season the noodle while it’s still hot.

Serving: Use two different size of bowls, larger and smaller. In a large bowl, place lettuce and add seasoned noodle. Then, put fried wonton, meatball, and boiled wonton. Top with chicken flakes, slices of chives and fried shallot. Serve with acar and a small bowl of chicken stock.

PS: on my pic, I forgot putting fried shallot.

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