BAKMI JAWA (JAVANESE NOODLE BROTH)

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Serves 4 comfortably

July 1998, finally my sister married her boyfriend, after a two year battle with our parents because he is Chinese. Just wondering 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 a touch of Javanese. Just thought how the racism is just everywhere, behind our closed door and how food actually didn’t recognise it. Looking back was such a drama and now we can laugh about it and still Bakmi Jawa is our favourite even my British other half loves it so much.

This dish wasn’t difficult to make because basically it is the same as making simple noodles but it taste vibrant because of the aromatic chicken stock, and creamy candle nuts and egg yolk.
Ingredients
½ large free range chicken (skin removed)
400g fresh egg noodle
¼ kg white cabbage cut into 1 cm pieces
4 heirloom tomatoes, roughly chopped
2 eggs yolk, beaten
4 spring onions, finely sliced
½ tbs sweet soy sauce
5 Asian shallots, finely chopped
3 garlic cloves, finely chopped
4 candle nuts (or 10 raw macadamia nuts if you can’t find candle nut)
1tsp ground white pepper
1 kaffir lime leaf
3cm ginger, bruised
1 bay leaf or salam leaf
1tsp black peppercorns
1tsp salt to taste
1tsp dried shrimp, toasted and finely grind
2tbs vegetable oil
900ml water

Clean the chicken and remove excess skin and fat. In a large pan boil the chicken, lime leaf, black peppercorn, ginger and bay leaf with water for 15 minutes, and simmer for 45 minutes, remove the chicken and keep 500ml chicken stock, shred the chicken into small pieces, discard the lime leaf, bay leaf and black peppercorn.
Use pestle and mortar to pound shallots, garlic, white pepper, dried shrimp and candle nuts to a fine paste.
Heat the oil in a large wok Fry the paste for 2 minutes until fragrant, add the spring onions,cabbage, chicken stock and sweet soy sauce. Simmer for 5 minutes.
Add the tomatoes and noodles, simmer for 4 minutes until all ingredients are tender. Add the 2 beaten egg yolk, keep stirring and simmer for 2 minutes.
4. Spoon into bowls, serve with chopped parsley, thinly sliced boiled eggs (optional), fried shallots and pinch of ground white pepper.

Ps: if you prefer using dry noodle, Simply M&S medium egg noodles(250g) are the most similar that we use in my home town.
If you can’t find dried shrimp, use 5 large raw prawn (use food processor grind finely), prefer you didn’t use nampla (fish sauce) because it’s too strong.
Pickled cucumber, ginger and birds eye chilli would compliment the dish
– 1 large cucumber, ½ cm sliced
– 1tsp ginger paste or grated ginger
– 8 bird eye chillies
– 1tbs salt
– 3tbs rice wine vinegar
– 3tbs water
– 1tbs caster sugar
in a bowl rub the sliced cucumber with salt, leave it for 30 minutes, rinse under tap water. Put the cucumber in a bowl add ginger paste and birds eye chillies. In a small pan bring the boiled rice wine vinegar, water and sugar. Add the hot vinegar into the cucumber mix.

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