How to Make Bakmoy Tongcai

Recipe for Bakmoy Tongcai, Special Original Delicious. Eating bakmoy itself is certainly not delicious and solid if eaten without white rice or warm brown rice from brown rice. Bakmoy rice with a combination of using tongcai tastes more complete and perfect because it has a salty, savory, slightly sweet taste.

Image of Bakmoy Tongcai Chicken

Bakmoy is a typical dish or food from Central Java and Yogyakarta Yogyakarta. But from the meaning of the name, of course, it is influenced by the distinctive taste of Chinese China. Bakmoy usually contains non-halal ingredients such as haram pork.

Also Read:

Tongcai Recipe

Bakmoy Rice Recipe

But don't worry, the Bakmoy rice in Indonesian restaurants is guaranteed to be HALAL, because on average they use a mixture of: use pieces of tofu, chicken, green frog, beef, shrimp and brown eggs or pindang eggs.

The way of eating is also unique. If in Central Java, Nasi Bakmoy is served mixed with Lombok soy sauce (sweet soy sauce that has been mixed with finely chopped cayenne pepper). Of course, it is more delicious and complete if it is equipped with Shrimp Crackers. The taste is guaranteed to be fresh, slightly sweet and just right on the tongue. The following is a collection of secrets of various creations and variations of the correct and delicious Bakmoy Tongcai rice recipe, complete with a special delicious dish complete with how to make your own at home (Homemade) step by step anti-failure that is simple, easy and practical for own consumption or for selling business ideas. a complete bakmoy rice shop or stall business, restaurants and cafe-style fast food restaurants.

TONGCAI BAKMOY RECIPES

Recipe By : Primarasa

INGREDIENTS :

• 1 pair (400 grams) free-range chicken breast
• 1.500 ml of water, for boiling
• 2 tbsp cooking oil
• 6 cloves garlic, chopped
• 2 cm ginger, chopped
• 1 tbsp ebi, soaked, puree
• 100 grams takua, diced 1/2 cm
• 2 tbsp sweet soy sauce
• 1 1/2 tbsp soy sauce
• 1 tsp sesame oil
• 1/4 tsp sugar
• 1/4 tsp pepper powder
• 2 celery stalks, finely diced

GRAY INGREDIENTS:

• 1/2 tbsp cooking oil
• 2 cloves garlic, crushed
• 2 cm ginger, crushed
• 1 tsp salt
• 1/2 tsp pepper powder
• 1 spring onion, finely sliced

SUPPLEMENTARY MATERIAL :

• Fried onions
• Tongcai
• Prawn crackers
• Eggs
• Garlic soy sauce
• White rice

HOW TO COOK TONGCAI BAKMOY:

1. Split the chicken breast into 2-4 parts, then boil in water until the chicken is tender. Measure the broth as much as 1250 ml, set aside. Take the chicken, cut into cm dice, set aside.
2. Heat oil in a frying pan, saute garlic and ginger until fragrant, add chicken, ebi and takua, stir.
3. Add sweet soy sauce, soy sauce, sesame oil, salt and pepper, stir. Enter the celery and 250 ml of chicken stock, cook until the liquid dries up, remove from heat.
4. Serve with white rice or brown rice.

Location:

Share :