Bakmi Godhog (Java Style Boiled Noodle) Recipe

Besides bakmi, mie or mi is Indonesian words for noodle.  Godhog is a Javanese word for Rebus in Indonesian or Boiled in Englih.  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).  I wish we had this kind of service in Canada, so I wouldn't have to cook and might not have any blog.



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.