Friday, June 03, 2005

Nasi Bakmoy

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A special recipe for a special girl in Australia....

INGREDIENTS FOR BAKMOY:

1 chicken
1 L of water
250gr of peeled shrimps
2 tofu, cut into tiny squares about 1cmx1cm, fried them half way only
3 cloves of garlic, minced
2 Tbs soy sauce
2 Tbs sweet soy sauce
1/2 tsp white pepper
2 chinese celery
salt
oil
6 boiled eggs, cut into half

INGREDIENTS FOR CHICKEN SOUP:

1 L chicken stock
1/2 tsp white pepper
1 tsp salt
1 green onion, thinly cut

INGREDIENTS FOR "SAMBAL KECAP" :

10 chilies peppers
2 cloves of garlic, minced
100cc sweet soy sauce
oil


PROCEDURES:

Step 1
Boil the chicken until done, keep the stock for the soup later. Cut the meat the same size as the tofu.

Step 2
Stir fry garlic until yellow, put in the chicken meats, peeled shrimps and fried tofu. Add in the seasoning for Bakmoy and mix them well. Add 125 ml of the stock. Cook until the stock is reduced. Add the sliced chinese celery. Turn off the heat.
You can sprinkle some fried shallots on top when serving this dish.

Step 3
Mix together the rest of the chicken stock with the seasoning for the soup. Sprinkle some green onion right before you turn off the heat.

Step 4
Stir fry the chilies with minced garlic for a short time only. Take them out from the oil then mash them up well until they become smooth.

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