But I’m in no position to debate which one got better taste as both of them are equally delicious in their own special way.
Ingredients:
– 500 gr lomi (wet noodle, has bigger diameter than normal noodle, but if it’s not available use 250 gr normal noodle)
– 1 tbs kecap manis
– 1 tbs soy sauce
– 100 gr cooked chicken, shredded
– 5 beef meatball. sliced
– 2 eggs, lightly beaten
– 1/2 red tomato, cubed
– 50 gr bean sprouts
– 50 gr cabbage, sliced
– 3 choy sam, cut
– 2 tbs kecap manis
– 1/2 tbs soy sauce
– 1/2 tsp salt
– 1 tsp pepper
– 1/2 tsp sugar
– 250ml chicken broth
– 2 spring onion, sliced
– 2 tbs vegetable oil
– Fried onion
– Celery, chopped
Spice Paste:
– 4 garlic
– 5 shallots
– 3 candlenuts, roasted
– 15 gr dried shrimp, soften in hot water for couple minutes and fried
– Pound spice paste in pestle and mortar until smooth or in a food processor.
Directions:
– Mix noodle with 1 tbs kecap manis and 1 tbs soy sauce.
– Fry spice paste in vegetable oil until fragrant. Set on the side of the pan, add eggs, scramble eggs.
– Add shredded chicken and beef meatball. Mix well, add tomato, bean sprouts, cabbage, choy sam. Mix well.
– Add kecap manis, soy sauce, salt, pepper and sugar, mix well. Add chicken broth, continue cooking until broth has evaporated and vegetable is done.
– Add noodle, cooked until done. Add fried onion and chopped celery.
Source: Sedap Magazine
