Mi Godog (East Javanese Noodle Soup)
Ingredients
150 grams wide egg noodles,boiled, drained
2 eggs, beaten
100 grams chicken breast,boiled, drained
5 beef meatballs,sliced
4 cabbage leaf,sliced
5 choy sum, cut into short pieces
1 3/4 teaspoons salt
1/2 teaspoon white pepper powder
1 scallion, sliced diagonally
1000 ml chicken stock
4 tablespoons cooking oilfor sautéing
ground spices blend:
6 cloves shallot
5 cloves garlic
3 candlenuts, toasted
1 teaspoon ebi (dried shrimp),toasted
fried kee kian ingredients:
50 grams shrimp,peeled, mashed
100 grams all-purpose flour
25 grams corn starch
1 egg
100 ml water
1 scallion, finely sliced
1 teaspoon salt
vegetable oil for frying
Cooking Steps
- Kee kian: mix all kee kian ingredients into dough. Heat vegetable oil on the pan. Spoon the dough using a tablespoon into hot oil. Deep-fry it until the kee kian is well-cooked and browned. Remove from heat. Cut into pieces. Set aside.
- Sauté ground spices blend until fragrant. Set aside on the edge of the pan.
- Add eggs. Stir it until granuled. Add cabbage and choy sum. Stir.
- Add chicken, salt, and pepper. Stir well.
- Pour in chicken stock. Bring it to boil.
- Add in noodle, kee kian, and scallion. Stir well. Cook until boiling and well done. Remove from heat.
- Mi Godog (East Javanese Noodle Soup) is ready to serve.