The Achmadis Kitchen

Wednesday, August 08, 2007

Ingredients:
1 kg chicken backs
3.5 l water
7 tsp salt
3 tsp sugar
4 garlic cloves, crushed, chopped
1 tsp chicken stock powder
1/2 tsp white pepper powder
2 spring onions, finely chopped
2 celery stalks, finely chopped
1 kg beef meatballs
2 large packs dried egg noodles, soaked in hot water until tender, drained
fried wontons
fried tofu, cut in half
chopped spring onions, for garnish
fried shallots, for garnish
chilli sauce (optional)
kecap manis (optional)

Methods:
1. Boil chicken backs in the water. Simmer for about 5 hours. Take the chicken backs out.
2. Add salt, pepper, sugar, garlic, chicken stock, spring onions, and celery. Stir.
3. Add beef meatballs. Simmer until it heated through.
4. In a bowl, prepare egg noodles, wontons, and tofu.
5. Pour chicken stock and meatballs over noodles.
6. Sprinkles spring onions and fried shallots.
7. Add chilli sauce and kecap manis if you like.

Serves 10

Source: Baso Malang by Astri Nugraha, modified by The Achmadis

:: posted by erika, 6:43 PM