Mie Goreng Jawa Udon [ Javanese Fried Udon ]

This is another food-hawker-inspired recipe. Mie goreng or fried noodle is one of the famous one dish meal that you can find easily anywhere in Indonesia, from the fancy restaurant to the hawkers that passes on the front of your house every night. On my mom's residence area, we have one favorite mie goreng hawker that passes exactly every 11 PM every night. His serving hour might be surprising for some people, but trust me, we, Indonesian, love to have one dish meal as a snack after supper. Most of the mie goreng hawkers will knock the handle of his food cart  made out of wood or bamboo with a piece of wood stick and make the sound like: "dokk dokk dokk" whenever they pass. Thats why sometime this mie called as mie dokk dokk. The hawker version of this recipe would use egg noodle instead of udon. There are a lot of versions of this recipe, but my favorite is always the hawker's one. Its simple and yummy.  If only there are these kind of food hawkers that pass in the front of my house where I live now, I would be one chunky happy lady. I wouldn't have to cook, then again it means this blog would have never existed :P

Ingredients:

2 eggs, beaten until they turn a pale yellow color

1 tbsp soy sauce

a pinch of salt

a dash of white pepper

2 tbsp Ketjap manis

1 cube chicken broth 

1 tsp white pepper powder (reduce it if you find it would be too hot)

½ tsp sugar

250 ml water

100 gr left over chicken, shredded (optional, I didn't use any)

8 beef meatballs (bakso), cut the meatball in 4

½ cup of diced firm toffu

1 carrot, julienned

500 gr store-bought fresh round udon

1 cup of shredded cabbage

½ cup of broccoli

1 tomato, cut in 8 (I used 4 cherry tomatoes instead, I cut the tomato in half)

1 scallion, chopped

Ingredients to paste: 

3 scallions

4 garlic

3 candlenuts

15 gr of dried mini shrimp (ebi)

2 tbsp of oil

oil to sauté

1. Using a non-sticky pan, scramble the eggs with soy sauce on medium heat. Sprinkle a pinch of salt and a dash of white pepper. Keep on whisking and work that biceps, we want a chunky, dry and lumpy scrambled egg, then set aside. 

2. Put all the ingredients to paste into a food processor and process it until it becomes a fine paste. 

3. On a large wok, turn on the stove on medium heat and pour a bit of oil, add the paste ingredients and sauté it until it smells fragrant. 

3. Add ketjap, broth cube, white pepper powder and sugar, mix well with a spatula. 

4. Once the broth cube is completely dissolve into the mixture, add the water. Cover the wok and continue cooking until the water boils. 

5. Add the meatballs, toffu and carrot. Stir well. Continue cooking until the carrot softens. 

6. Add the udon, stir well. Make sure the udon is well incorporated. 

7. Add the shredded cabbage and brocolli, stir well. Cover the wok once again for about a minute or two, until the cabbage soften A BIT. Don`t over cook otherwise you will have a bowl of soggy noodle and veggies.

8. Serve the udon on a bowl and decorate with a sprinkle of scallion and tomato halves. 

Happy Cooking!!