Recipe by Dapur Rasamasa
Serve: 5 Person
Deep fried chicken complete with crispy fried greater galangal…
- Easy
Ingredients
- 4 packages of dried egg noodles, soak in hot water, set aside
- 3 tablespoon sweet soy sauce
- 3 tablespoon soy sauce
- Oil
- 2 chicken eggs, whisked
- 1 boiled chicken breast, deboned and shredded
- 5 meatballs, sliced
- ½ red tomato, roughly sliced
- 2 glasses of bean sprouts
- 3 glasses of sliced cabbage
- 12 Chinese cabbage leaves, thinly sliced
- 1½ glasses chicken stock
- 4 spring onion stalks, sliced obliquely
- 2 celery stalks, sliced finely
- ½ teaspoon sugar
Seasoning Paste
- 4 garlic cloves
- 8 shallots
- 5 whole roasted candle nuts
- 2 tablespoon dried shrimp, soak in hot water, set aside
- 2 teaspoon pepper
- ½ teaspoon salt
Topping
- Fried shallots
- Celery leaves, coarsely chopped
To save time and energy, the stock can be made the night before and refrigerated until use.
Steps
- Mix noodles with soy sauce and soy sauce. Set aside.
- Stir-fry until fragrant spices. Add the eggs. Stir until grained. Set aside on the edge of the pan.
- Add the chicken and beef meatballs. Stir until skinned. Add tomatoes, sprouts, cabbage and caisim. Stir until wilted.
- Pour the chicken broth, season with sugar and stir. Cook until boiling. Enter the noodles and scallions and stir. Cook until the water is absorbed and vegetables mature exhausted.
- Serve noodles with a sprinkling.
