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July 1998, finally my sister married her boyfriend, after a two year battle with our parents because he is Chinese. I am at a loss as to why my parents didn’t realise that Chinese and Javanese people had already mixed hundreds of years ago and my families favourite dish is “Bakmi Jawa”, a Chinese dish with touch of Javanese

This Dish wasn’t difficult to make because basically it is the same as how to make simple noodles but it tastes better if you are using free range chicken and cook it on charcoal.


Bakmi Jawa


·         ½ Free range chicken (skin removed)

·         ½ kg Fresh noodle

·         ¼ kg white cabbage cut into 1 cm pieces

·         4 tomatoes

·         2 raw eggs (beaten)

·         3 boiled eggs

·         4 spring onions

·         Parsley for garnish

·         2 tbsp Sweet soy sauce

·         5 Shallots

·         4 garlic cloves

·         4 candle nuts

·         1 tsp ground white pepper

·         1 tsp salt

·         6 tbsp Vegetable oil

1. Clean the chicken and remove excess skin and fat. Boil the chicken for 30 minute, remove the chicken and keep the stock,  fry the chicken in 3 tbsp of the oil until golden brown and shred into small pieces.

2. Put shallots, garlic, white pepper and candle nuts into food processor to make a paste, then put the paste into a large wok with the oil. Fry for 1 minute until fragrant. Tip in the chopped spring onions, chicken stock and soy sauce. Simmer for 5 minutes.

3. Add the cabbage, tomatoes and noodles, simmer for 4 minutes until all ingredients are tender. Add the 2 beaten eggs and bring to the boil for 3 minutes.

4. Spoon into bowls and serve with chopped parsley, thinly sliced boiled eggs and fried shallots.


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