Ingredients

  • Serves 2-4 people
  • 300 g steamed white rice

  • 300 g chicken breast or chick thigh fillet

  • 20 g ginger, smashed

  • 1 lemongrass stalk, smashed

  • 3 lime leaves

  • 15 g garlic, smashed

  • 1 L water

  • For the broth:

    1 L chicken broth (used for stewing chicken)

  • 25 g shallots

  • 25 g garlic

  • 15 g ginger

  • 15 g leeks, thinly sliced

  • 20 ml cooking oil

  • 8 g salt

  • 10 g celery leaves, thinly sliced

  • 20 ml cooking oil

  • 8 g salt

  • 8 g sugar

  • 15 g chicken powder

  • For the fried shrimp:

    150 g milled shrimp

  • 1 egg

  • 17 g tapioca flour

  • 17 g wheat flour

  • 4 g sugar

  • 3 g white pepper powder

  • 2 g salt

  • 1 plastic piping bag

  • 500 ml cooking oil

  • For the Bakmoy:

    300 g chicken meat that was used to make the broth

  • 100 g beef sausage, cut into 1 ½ cm thick slices

  • 100 g tofu, diced and then fried until browned

  • 5 cloves garlic

  • 3 cloves shallots

  • 10 g ginger

  • 5 g whole coriander

  • 100 ml broth

  • 30 g sweet soy sauce

  • 1 tbsp oyster sauce

  • 1 tbsp soy sauce

  • 12 g chicken powder

  • 4 g salt

  • 8 g sugar

  • Additional toppings:

    2 hard boiled eggs

Nasi Bakmoy
Recipe Courtesy of
Darmawan

Nasi Bakmoy

{{totalReview}}
Soup is the best comfort food for when you’re feeling under the weather. With an added carbo boost, Nasi Bakmoy is the perfect meal to have for extra energy. A combination of warm soup and rice that soothes the body and soul, this wholesome Indonesian dish features white rice bathed in a savory chicken broth and topped with sauteed chicken, sausage and tofu bakmoy topping. Add a slice of hard boiled egg and shrimp fritters for a complete meal. A bowl of Nasi Bakmoy for breakfast will definitely get you going for the day.
  • Medium
  • 60 min
  • 60 min
  • 15 min
  • 3 steps
  • 41 Ingredients
  • Medium
  • 3 steps
  • 41 Ingredients
  • 60 min
  • 60 min
  • 15 min

Directions

  1. Make the Broth

    • In a pot, boil 1L water, together with the chicken, ginger, lemongrass, lime leaves, and garlic for 15 mins on medium heat. 

    • Remove the chicken and strain the chicken broth, set the broth aside.

    • Cut the boiled chicken into 1 ½ cm cubes, then set aside the chicken.

    • With a food processor, blend the shallots, garlic and ginger. 

    • In a pot, sauté the blended ingredients with 20 ml oil on medium heat until they turn golden brown.

    • Next, pour the chicken broth into the pot and add salt, sugar and chicken powder. 

    • Bring to a boil, then add the fried shallots, sliced leeks and sliced celery leaves.

    Make the Broth


  2. Make the Bakmoy

    • In a food processor, blend the garlic, shallots, ginger and whole coriander.

    • In a pan, sauté the blended ingredients with oil until fragrant.

    • To the pan, add the boiled chicken and sliced sausage. Stir until well combined.

    • To the pan, add 100 ml of broth and add the sweet soy sauce, oyster sauce, soy sauce, chicken powder, salt and sugar

    • Stir to mix well and cook until the sauce thickens and the water has reduced. Then remove from heat and set aside.

    Make the Bakmoy


  3. Prepare the shrimp fritters

    • In a mixing bowl, add the milled shrimp, chicken eggs, tapioca flour, wheat flour, sugar, white pepper powder and salt. Mix well.

    • Pour the dough into the plastic piping bag, then cut the nozzle so the opening is about 1 ½ cm wide.

    • In a pan, heat the cooking oil.

    • Squeeze the dough lengthwise into the oil to form long strips. 

    • Fry until golden brown. Remove and set aside on a paper towel to remove excess oil.

    Prepare the shrimp fritters


Plate and Serve!

  • Place a bowl’s worth of white rice onto your serving bowl or plate.

  • Slice the shrimp fritters into 2 cm thick pieces, and place them beside the rice

  • Slice the hard boiled egg into halves and place them beside the rice.

  • Reheat the Bakmoy soup if it has gone cold.

  • Pour the Bakmoy soup into a soup bowl, garnish it with fried shallots, and serve it with the rice.

Plate and Serve!
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    Ingredients
    • Serves 2-4 people
    • 300 g steamed white rice

    • 300 g chicken breast or chick thigh fillet

    • 20 g ginger, smashed

    • 1 lemongrass stalk, smashed

    • 3 lime leaves

    • 15 g garlic, smashed

    • 1 L water

    • For the broth:

      1 L chicken broth (used for stewing chicken)

    • 25 g shallots

    • 25 g garlic

    • 15 g ginger

    • 15 g leeks, thinly sliced

    • 20 ml cooking oil

    • 8 g salt

    • 10 g celery leaves, thinly sliced

    • 20 ml cooking oil

    • 8 g salt

    • 8 g sugar

    • 15 g chicken powder

    • For the fried shrimp:

      150 g milled shrimp

    • 1 egg

    • 17 g tapioca flour

    • 17 g wheat flour

    • 4 g sugar

    • 3 g white pepper powder

    • 2 g salt

    • 1 plastic piping bag

    • 500 ml cooking oil

    • For the Bakmoy:

      300 g chicken meat that was used to make the broth

    • 100 g beef sausage, cut into 1 ½ cm thick slices

    • 100 g tofu, diced and then fried until browned

    • 5 cloves garlic

    • 3 cloves shallots

    • 10 g ginger

    • 5 g whole coriander

    • 100 ml broth

    • 30 g sweet soy sauce

    • 1 tbsp oyster sauce

    • 1 tbsp soy sauce

    • 12 g chicken powder

    • 4 g salt

    • 8 g sugar

    • Additional toppings:

      2 hard boiled eggs

    Nutrition
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