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Javanese Noodle

Javanese Noodle

by Chef Budi Lee

White Ingredient:

15gr Onion Red, peeled 8gr Garlic, peeled

3gr candlenut, baked 30ml Oil

3gr Dry Ebi

1tsp white pepper Salt for taste

Ingredient

40ml Oil

  1. Egg5gr Sliced Onions

    2gr Sliced Garlic

    20gr White Ingredient (listed above) 20gr Milky Oyster Sauce

    10gr Tomatoes

    10gr Slices of Cabbage 10gr Bok Choy

    400ml Chicken Broth 100gr Egg Noodle

    3gr Slices of Spring onion

    10ml Sweet Soy Sauce (Kecap Manis) 1gr Salt

    Sliced chicken for additional taste

    Steps:

    White Ingredient

    1. using mortar and pestle, mix onion, garlic, candlenut and salt until smooth.
    2. Heat oil in the pan with medium heat.
    3. Gently stir mixed ingredients, and add Dry Ebi, cook for 2 minutes, be sure to keep stirring so it wouldnโ€™t burnt.

    Javanese Noodle

    1. Heat oil in a frying pan and scramble the eggs.
    2. Add the onion and garlic and stir well.
    3. Then, add the white ingredient, and stir again until it is mix well
    4. Add Milky Oyster Sauce, salt and broth. Let stand until boiling.
    5. Add vegetables, noodles and sweet soy sauce and then boil until the noodles are cooked and the sauce is reduced. Then add the spring onion, and boil it again 1-2 minutes.
    6. Serve and decorate with fried onions and fried sliced chicken.