Bakmi Godhog Recipe (Java Style Boiled Noodle)

Mie Rebus
Besides bakmi, mie or mi is Indonesian words for noodle.  Godhog is a Javanese word for Rebus in Indonesian or Boiled in English.  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 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.

About the Author

An Indonesian born who lives on the Prairie land of Canada. Indonesia Eats is a memoir of her homeland.