- 1 small whole chicken 500 gr fresh ramen noodle1 tbsp soy sauce 2 tbsp sweet soy sauce 1 tbsp oyster sauce30 gr palm sugar 200 gr coy sum ( cut short)100 gr carrot ( circular cut)1 liter water4 stalks spring onion (chopped)spices for oil and chickenSpice for the paste:250 ml canola oil5 cloves garlic 8 cloves red shallot2 cm fresh ginger2 cm fresh turmeric1 tsp ground pepper3 row macadamia( crushed smoother)6 tsp coriander powder Salt to taste(optional) Spices for fragrance:2 cm galangal (crushed little bit with mortal stone)3 bay leaves2 lemon grass ( cut small and crushed little)7 kefir lime leaves1 tsp nurmeg
- 1. Separate chicken meat from bones, fillet the chicken and chopped 2. Cut the spices for oil and add to blend and blend until smooth3. Heat canola oil in a frying pan and add the spices from blend ,stir fry together with spices for fragrant until it nearly dry 4. Use the strainer for separate oil and crooked spices 5. Set aside oil and spices6. Add 3 tbsp oil in frying pan ,heat then add chicken meat and stir fry until the chicken changes colour 7. Add whole spices the rest from making oil ,All sauce,nutmeg,palm sugar, and water8. Continue cooking until chicken cooked9. Add spring onion10. After chicken cooked and water reduced 75% move the fry pan ,set aside11. Boil water in 2 pot ,1 for noodle 1 for vegetables 12. After everything is ready put the noodle in bowl serve add 1 tbsp the rest oil ,mix well ,also add chicken on top the noodle , add vegetables beside chicken.
Brands and product used
- ABC - Sweet Soy Sauce