On the days that I were swamped with a deadline, groceries and struggle with my mood swing problem or just plain lazy and want to make quick easy dinner, I will reach out for a package instant noodles. Instant noodles are the easiest way to feed the hungry stomach, not only it fast to cook but it also tasty and filling. Lately, I often see the ads of Bakmi Mewah and made me very keen to try it.
Bakmi Mewah is a fairly new premium instant noodles owned by Mayora Group. Unlike the other Indonesian instant noodles, Bakmi Mewah comes in a sturdy box dominated by black colour with a touch of the golden inscription. Inside the box dried noodle and other condiments include soy sauce, sesame oil, dried green onion, and the real chicken meat individually wrapped.
The texture of the noodles is pretty unique it more springy and a little bit curlier than the usual instant noodles, it also looks a little bit thinner. The flavour of Bakmi Mewah also delicious, it tastes like a real bakmi and less artificial if you compare it with other Indonesian brands. The flavour is also mild with a subtle aroma of sesame oil, and it doesn’t leave unpleasant aftertaste in the mouth
Bakmi Mewah with Salted Egg Yolk Fried Chicken
I created this recipe for the challenge that held by Bakmi Mewah and Indonesian Foodblogger. The mild flavour of Bakmi Mewah makes it easier to pair it with other condiment and still maintain the delicious taste from the noodles. My first recipe was Korean style Bakmi Mewah with Cheese and Meatballs, but today I want to keep the taste as it is and just add more protein and vegetables. For the salted egg sauce, you can substitute coconut milk with double cream, and add more if you prefer the creamier sauce.
- 2 pack Bakmi Mewah
- a handful of fresh spinach
- 2 bird’s eye chillies
- Salt and freshly ground white pepper
For egg yolk sauce
- 2 salted egg yolks, steamed and mashed
- 1 clove garlic, minced
- 5 bird’s eye chillies
- 1 tablespoon unsalted butter
- 50 ml coconut milk
- Salt and freshly ground white pepper to taste
- 10 curry leaves
For the chicken
- 200 grams skinless chicken fillet
- 1/4 cup all-purpose flour
- 1/4 potato or tapioca starch
- 1 egg
- 1 tsp freshly ground white pepper
- 1/2 tsp fine chilli flakes
- Salt to taste
- Canola oil for frying
- Cut chicken fillet into 3 cm chunks. Marinate chicken chunks for 15 minutes with egg, salt, and white pepper.
- Meanwhile mashed the egg yolk finely. Add unsalted butter, and coconut milk, mix to combine. Set aside.
- Combine all-purpose flour, starch, salt, white pepper and chilli flakes in a medium bowl. Dredge chicken pieces in a flour mixture. Heat oil to the 160 degrees celsius, deep-fry chicken until golden brown. Remove chicken from heat, and drain on kitchen towel.
- Heat 2 tablespoons oil in a pan, add minced garlic, ginger, curry leaves and bird’s eye chillies, stir fry for about t30 seconds. Add salted egg yolk mixture, cook until foamy and fragrant. Take about 2-3 tablespoons salted egg sauce (use it to stir fry the spinach), set aside. Add fried chicken to the pan, toss until the chicken evenly coated with sauce. Remove from the pan and set aside.
- Add just a little bit oil to the same pan, add chopped bird’s eye chilli and fresh spinach. Cook until the spinach slightly wilted, add salted egg yolk sauce, toss to combine.
- Cook Bakmi Mewah according to the package direction, drain the noodles and mix with the seasoning ingredients. Combine the noodles with wilted spinach.
- Put the noodles in a serving bowl and topped with salted egg yolk chicken.