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Ingredients
- Serves 2-4 people
1 packet Yellow Egg Noodles
2 Chicken Eggs
1 Stalk Leek, thinly sliced
1 Stalk Celery, thinly sliced
2 Leaves White Cabbage, thinly sliced
60 g Red Tomatoes, cut into 6 pieces
5 g Salt
8 g Sugar
17 g Chicken Powder
1 tbsp Tomato Sauce
19 g Chilli Sauce
7 g Fish Sauce
25 g Sweet Soy Sauce
50 ml Cooking Oil
700 ml Water
For the spice paste:
25 g Shallots
15 g Garlic
9 g Candlenut
100 g Big Red Chili
20 g Red Cayenne Pepper
15 g dried shrimps, toasted
Mie Nyemek
A rainy day is the best time to savor a hearty bowl of noodles, so whip up some Mie Nyemek to warm your belly and soul! Similar to your typical Bakmi Jawa, this traditional Javanese noodle soup has a thicker consistency as the broth is reduced. Don’t fret - less broth doesn’t mean there’s less flavor! This popular Indonesian street food is an equally scrumptious and wholesome meal that can be enjoyed for lunch or dinner.
- Easy
- 60 min
- 30 min
- 10 min
- 2 steps
- 21 Ingredients
- Easy
- 2 steps
- 21 Ingredients
- 60 min
- 30 min
- 10 min
Instructions
-
Prepare the spice paste
- In a blender, add the shallots, garlic, candlenut, big red chili, red chili peppers and toasted dried shrimps. Blend into a fine paste.
-
Fry the noodles
In a pan on medium heat, sauté the blended paste until fragrant.
Crack the 2 eggs, wait until they are half cooked, then stir the eggs to break them into pieces.
Add water, salt, sugar, chicken powder, tomato sauce, chilli sauce, fish sauce and sweet soy sauce. Stir to combine and bring to a boil.
Once the sauce is boiling, add the noodles, leeks, celery, white cabbage and red tomatoes.
Stir slowly. When the noodles and vegetables are cooked, remove from heat.
Pour the noodles into your serving bowl or plate.
Plate and Serve!
Garnish with fried onions. It is ready to serve!
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Ingredients
- Serves 2-4 people
-
1 packet Yellow Egg Noodles
2 Chicken Eggs
1 Stalk Leek, thinly sliced
1 Stalk Celery, thinly sliced
2 Leaves White Cabbage, thinly sliced
60 g Red Tomatoes, cut into 6 pieces
5 g Salt
8 g Sugar
17 g Chicken Powder
1 tbsp Tomato Sauce
19 g Chilli Sauce
7 g Fish Sauce
25 g Sweet Soy Sauce
50 ml Cooking Oil
700 ml Water
For the spice paste:
25 g Shallots
15 g Garlic
9 g Candlenut
100 g Big Red Chili
20 g Red Cayenne Pepper
15 g dried shrimps, toasted
Nutrition
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