Bakmi Godhog Recipe (Java Style Boiled Noodle) » Indonesia Eats

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.