Fried Noodle a.k.a Bakmi Goreng

This is a fusion dish. It's basically friend noodle with whatever-I-have-in-the-fridge. The more the merrier; it also means that I can clean up my fridge and resume to grocery shopping soon.


Here are the cast of the characters. They want to make a difference in the world by feeding me and my husband. What a noble intention! I won't delay your goodwill guys!


It begins with the pasta. Boil 'em until al dente, drain and rinse with cold water to stop 'em from cooking.


Grind the candle nuts and garlic until they form some kind of paste. Add a pinch of salt while grinding.


Scramble the egg and set aside to use later. Hmm...the smell of fried egg is just amazing!


I'm harvesting chicken oil from one lump of frozen chicken skin. You may disagree with me and replace it completely with pork fat, evoo, palm oil, grapeseen oil, as you wish. But chicken oil is fragrant. A tablespoon would not harm. Always use it in moderation, that's the key :p


Once you get a tablespoon of chicken oil, stir fry the garlic and candle nut paste until they ooze a delightful aroma.


Then throw in the mushroom, tomato, and shredded chicken. Add in oyster sauce, soy sauce, chili paste, and sweet soy sauce. Mix 'em well.


Then, pour in the key ingredients--chicken broth. Stir the mixture and let 'em boil.


Always eat more portions of veggie, such as cabbage like this. Dump 'em in as much as the pan can hold. Cover the pan, let the cabbage soften a bit.


Don't forget the noodle. Without noodle this dish is meaningless. Mix all the characters evenly. I love sweet soy sauce. I keep adding 'em until I get the right tone of dark brown :)


The last touch, put in the rest of the crew: spam, enoki, green onion, egg...Mix 'em well. You'll develop muscle in this stage. And you're pretty much done here :)


Enjoy the yummy sliminess of this noodle. Love it, love it, love it!


Fried Noodle a.k.a Bakmi Goreng

Ingredients:

250 gr egg noodle (I use linguini), cooked and set aside
250 ml chicken broth
100 gr shredded chicken meat
100 gr spam or ma ling, diced
2 eggs beaten, scrambled
2 shiitake mushroom, soaked, then sliced thinly
1 packet of enoki mushroom,cut into three parts
1 medium tomato, slice thinly
2 stalks of onion, cut about 2 cm long, then finely slice them (vertically)
5 cabbage leaves, sliced thinly
3 tbs soy sauce
1 tbs oyster sauce
1 tsp chili paste
1 tbs tomato sauce
3 tbs (and more ^^) of sweet soya sauce a.k.a kecap manis
1 tbs oil for sauteeing the garlic+candle nut paste

Grind 'em:
4 cloves of garlic
4 candle nuts

Methods:
Heat the oil in a pan. When it's hot, put in the garlic+candle nut paste. Sautee the paste until it turns light brown and fragrant. Add in shiitake mushroom and tomato, stir them around. Then thrown in the chicken meat.

Pour in all the sauce: soy sauce, oyster sauce, chili paste, tomato sauce, and sweet soya sauce. Mix 'em around.

Add in the chicken broth. This is a very important ingredient that you can't skip. The broth is the root of the flavor. Add salt and pepper to taste. Mix evenly, and let it boil.

Throw in the chopped cabbage, stir for about 5 minutes until soft but not mushy. Then add the noodles, mix the ingredients evenly. Add more soya sauce if the color is not dark enough.

Put it the last ingredients: spam, scrambled egg and shiitake mushroom. Blend 'em well. Try to taste the noodle, add up soya sauce, salt, or kecap manis if you like. This recipe calls for milder taste because I want to reduce the sodium and sugar in the meal. Back home people will think this noodle dish is not strong enough, it's too mild. And I don't add MSG so it's healthier.