Bakmi Godog Jawa
(bahk-mee goh-dohg jah-wah)
Masuk Angin: Mother's Magic Potions
When the Ohio winter bites and the sniffles set in, this is the remedy. On the streets of Java, vendors sling this dish from wooden pushcarts over glowing charcoal, but the true magic happens in the technique, not the fire. The secret is mlekoh—a method of violently boiling deeply savory macadamia nuts and rich eggs into the broth until it turns luxuriously creamy. It is garlic-heavy, profoundly warming, and tastes exactly like a hug from an Indonesian grandmother.
Before you start
Parboil the noodles.
Bring a pot of water to a boil, cook the egg noodles one minute less than the package instructs, then drain and rinse under cold water so they can absorb the broth later without turning to mush.
Ingredients
- dried Asian egg noodles6 oz
- high-quality chicken bone broth3 cup
- cooked chicken1 cup
- jumbo pasture-raised eggs2 large
- shallots4 large
- garlic cloves4 med
- raw unsalted macadamia nuts3 med
- whole white peppercorns1/2 tsp
- Diamond Crystal kosher salt1 tsp
- neutral cooking oil2 tbsp
- green cabbage1 cup
- choy sum1 cup
- Roma tomato1 small
- scallion1 med
- kecap manis1 tbsp
- chicken bouillon powder1 tsp
- crispy fried shallots2 tbsp
- acar timun1/4 cup
Method
- 01
Pound the aromatic spice paste.
In a mortar and pestle or small food processor, combine the shallots, garlic, macadamia nuts, white peppercorns, and salt, grinding until it forms a smooth, oily paste.
- 02
Fry the paste to split the oil.
Heat the neutral oil in a wok or deep skillet over medium-high heat, add the spice paste, and sauté constantly for 3 to 4 minutes until it turns a deep golden tan and the oil separates from the solids.
- 03
Heat the broth.
Pour in the chicken broth, add the shredded chicken, and bring to a furious, rolling boil.
- 04
Build the creamy emulsion.
Crack the eggs straight into the violently boiling broth and immediately stir vigorously in rapid circles to scramble the eggs; within seconds, the clear liquid will emulsify with the fat into a thick, milky, golden soup.
- 05
Wilt the cabbage.
Lower the heat to medium, stir in the cabbage and kecap manis, and let it simmer for exactly one minute.
- 06
Finish and serve.
Stir in the parboiled noodles, choy sum, tomato wedges, scallion, and bouillon powder, cooking for just 30 seconds before ladling into deep bowls and garnishing heavily with crispy shallots and acar timun.
Notes
The secret to the soup is the violent boil.
Do not gently poach the eggs. The rapid mechanical agitation of the boiling broth is what binds the egg fat and macadamia oils with the water, creating the signature mlekoh texture without a drop of dairy.
Do not rush the spice paste.
The process of pecah minyak (splitting the oil) is the bedrock of Indonesian flavor, mellowing the raw bite of garlic and shallots into a deep, savory sweetness.
Macadamia nuts are the perfect American substitute.
They share an almost identical fat profile to the native, toxic-when-raw Javanese candlenut (kemiri), blending smoothly and emulsifying perfectly to thicken the broth.