This is the first time, I cook Bakmoy (direct translation means Pork Porridge). Because I don´t eat Pork, substituted with chicken instead. After searching in internet, I decided to use my friend recipe at unser imbiss with slighly modification. Hmmm... Bakmoy is Indonesian Chinese dish, so that I could join Mochachocolata Rita´s chinese take out party for celebrating her 88th post.
for chicken soup/chicken stock:
1 chicken thigh leg
1,5 l water
2 cm ginger, bruised
1/2 tsp garlic powder
1/4 - 1/2 tsp white pepper powder, salt
for shrimp balls:
250 g shrimps without shells, minced
2 tbsp all purpose flour, 2 tbsp tapioca flour
1 white egg, lighly beaten
1/5 tsp ground white pepper1 clove garlic, crushed
salt, cooking oil for deep fry
for stir fry chicken:300 g breast chicken, cut into pieces
1/4 tsp ground white pepper
2 tbsp soya sauce
2 tbsp sweet soya sauce
2 cloves garlic, bruised and chopped
1 onion, finely sliced
2 tbsp cooking oil
Sambal Petis/shrimp paste to grind: 4 bird´s eye chillies, 1/2 tsp black shrimp paste(petis udang), 3 cloves garlic - finely sliced then fried. Add 4 tbsp sweet soya sauce for garnish: 1 spring onion, sliced finely and fried shallots.
to serve: steamed rice, krupuk, sambal petis, boiled eggs
for shrimp balls: combine minced shrimps, spices, flour and white egg in a bowl. Roll rounded teaspoons of mixture into balls. Heat oil in a sauce pan then fry shrimp balls until golden.
for chicken stock: bring the water and the chicken thigh leg to a boil in large saucepan. Add ginger, garlic powder, ground white pepper and salt to taste. Reduce heat, simmer for about 4 minutes.
for stir fry chicken: heat 2 tablespoons oil in large saucepan, cook onion and garlic, stirring until onion softens and fragrant. Stir in chicken pieces. Add ground white pepper, soya sauce and sweet soya sauce, cook, stirring until the chicken changed in colour.
Serve with steam rice, sambal, boiled eggs and krupuk (see the picture above)