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Water Spinach Noodle
Water spinach noodle is Betawi favorite dish. The combination of chewy noodles with crunchy water spinach resulting a uniquetaste. Perfect the taste with Kecap Bango that trusted by 9 out of 10 chefs as a mainstay of Indonesian culinary delights.
Ingredients
How to Cook Water Spinach Noodle
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Chicken Fillets, diced 500.0 g
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Chicken Bone 500.0 g
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Garlic 50.0 g
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Shallots 50.0 g
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Dried Shrimp, roasted 40.0 g
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Sesame Oil 4.0 tbsp
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Lime Leaves 2.0 pc
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Bay Leaves 2.0 pc
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Salt To Taste
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Water 750.0 ml
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Cornstarch 4.0 tbsp
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Egg Noodle 500.0 g
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Kale 2.0 bundle
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Leeks To Taste
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Fried Onions To Taste
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Lime To Taste
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Sambel Boiled To Taste
Preparation
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How to Cook Water Spinach Noodle
- Puree or blend the garlic, shallots, and roasted shrimp.
- Saute the spices and add bay leaves, lime leaves until fragrant. Then put the chicken fillet and chicken bones, stir until the color changes. Add Bango Kecap Manis, Knorr Oyster Sauce, sesame oil, Knorr Chicken Powder and other seasonings, stir well. Pour the water, cook until cooked and the taste is right.
- Still in a boiling state, add the dissolved cornstarch. Stir until the consistency is evenly distributed. Set aside.
- Serving: place the boiled noodles in a bowl. Boil the water spinach just before serving, avoiding turning black. After boiling, pour it over the noodles. Then pour the thick sauce with the chicken pieces.
- Serve with a sprinkling of fried onions, lime, and chili sauce as a companion.
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