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.
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:
- Rinse off the chicken with a cold tap water. Remove chicken skin off. I usually use the skins for chicken oil.
- 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.
- Grind the spices till smooth using a spice grinder (or pound away with mortar and pestle).
- Prepare noodles by soaking them quickly in warm water 1 minute and drain well.
- Broil chicken for 2-3 minutes till turned brown and crunchy. Shred the chicken meat to small pieces or cube them. Set aside.
- 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.
- 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.