Bakmi Kangkung or Mie Kangkung is another Indonesian favorite noodle soup. That serve with Kangkung (water spinach), chicken or other meat and brown sweet thick broth. Sometime served with meatballs, hard-boiled quail eggs and sprinkled with bawang goreng( fried shallots). Also added a dash of kafir lime juice and sambal. This dish is specialty of Betawi/ Jakarta cuisine.
500 gram yellow noodles
300 gram chicken cut into small cut or cube
100 gram Kangkung (water spinach)
50 gram tauge (bean sprouts)
2 tablespoons cooking oil
2 tablespoons garlic fine chopped
1/2 teaspoon sesame oil (opt)
1 tablespoon ebi(dried shrimps) chopped
2 cm ginger fine chopped
2 tablespoons sweet soy sauce
1 tablespoon soy sauce
1 tablespoons oyster sauce
800 ml chicken broth
1/2 teaspoon pepper
1 teaspoon salt
8 quail eggs boil & peel skin (optional)
1 tablespoon cornstarch mix with 1 teaspoon water
1/2 teaspoon sesame oil
Kaffir lime, Chilli sauce(sambal), bawang goreng( fried shallots)
Cook the noodles as direction in the packages.
Heat the oil and sesame oil add the garlic and ginger. Cook until it start to have aroma.
Add the chicken keep stir until it cook.
Add the Ebi(dried shrimps) keep stir it until you smell the aroma.
Add the kecap manis(sweet soy sauce), soy sauce, oyster sauce, pepper and salt, stir until it mix well.
Pour the chicken broth and cook until it boil.
Pour the cornstarch stir until the broth getting thicker. Take out from the heat and set aside.
For the vegetable
Cook enough water until it boil.
Add the Kangkung (water spinach) and bean sprouts to the boil water just a short time. Take it out and set aside.
Prepare the bowls pour the noodle in each bowl.
Add the vegetable, kangkung (water spinach) and the bean sprouts on top of the noodles.
Add the quail eggs if using.
Pour the broth together with meat.
Add the chopped scallion (opt) and fried scallion on top.
Serve with sambal (chili sauce) and jeruk nipis (kafir lime) (opt)
Note : you can use egg noodles dried or fresh.