Mie Nyemek (Reduced Noodle Soup)

Mie or mi is Indonesian words for noodle. Meanwhile, nyemek is a Javanese word means reduced soup.  So, Bakmi nyemek (or Mie/Mi Rebus) is literally translated reduced Noodle soup in English.

ingredients:

Spices:

3 shallots (6 for smaller size)
4 garlics
1 tbsp sea salt

chicken broth:
1/2 chicken (about 750 g)
2-cm gingeroot, scrapped and bruised
25 g celery
2.25 liter water

Other ingredients:

300 g fresh noodle
2 eggs, lightly beaten
2 tbsp kecap manis
125 g cabbage, shredded
2 tomatoes, diced
3 green onions, sliced
25 g celery, chopped
fried shallot flakes
acar (cucumber pickles)
whole bird eyes chilies

How to cook :

1.  Rinse off the chicken with a cold tap water. 

2.  In a large stock pot, over high heat, add water, chicken, 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.  Boil noodles , then soaking them quickly in cold 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 oil and quickly stir fry the ground spices till turned brown, for about 5 – 7 minutes.  Add 1.5 liter 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, green onion for couple minutes.  Combine noodles and chinese celery; stir and remove from heat.