Javanese Boiled Noodles | Bakmi Godhog Jawa

Javanese Boiled Noodles, especially made in Jogja (or Yogyakarta) main characteristics are its creamy stock due to the eggs are scrambled right into the same wok directly and not separated beforehand. It is creamy but not that too creamy yet tasteful, enriched with chicken stock despite of using only few ingredients. What make Jogja’s boiled noodles different from others are the boiling technique that is cooked on top of charcoal fire in an “anglo”, a handmade fire stove made of clay which brings unique taste. Another thing that make it difference is that Jogja’s boiled noodles does not using any shallot, except for its garnish. Read more the story behind the making: bit.ly/weekendelish Ingredients: 1 pax of egg noodles (yellow noodles) 1-2 green onions or leeks 2-3 red tomatoes 1 bunch mustard leaves / pakcoy cabbage (optional) chicken breast / innards 3 chicken / duck eggs 3 cloves of garlics 2 candlenuts 2 tsp of salt (as your taste) 1 tsp of white pepper (as your taste) 1/2 tsp of sugar 1 liter chicken stock / water 4 tbsp of vegetable oil Serving 4 people Music license: DJ Quads - Missing Someone #​weekenddelish​ #noodles #boilednoodles #javaneseboilednoodles #bakmi #bakmigodhog #bakmigodhogjawa #bakmigodhogjogja #miegodhog #miegodhogjawa #miegodhogjogja #mierebus #mierebusjawa #mierebusjogja #yogyakarta #jogjakarta #jogja ##indonesia #indonesianfood #authenticfood #bmpcc4k #bmpcc #canon70d #meike #meike16mm #canonefs1755mm

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