Mi Ongklok UdangSource: Resep Keluarga Nugraha
Ingredients:250 gram shrimp; remove the head and skin, leave the tail250 gram chicken breast1000 ml stock (mine was from the shrimp and chicken breast)250 gram fresh yellow/egg noodles; blanched in boiling water100 gram cabbage (thinly sliced) and 50 gram bean sprout; blanced until wilted2 stalks celery; one knotted, one chopped2 green onions; one knotted, one chopped2 table spoons kecap manis (Indonesian sweet soy sauce)3 table spoons starch; dissolved with some water
Spice to Grind:6 shallots4 cloves of garlic1/2 tea spoon of ginger powder2 candle nuts; pan-toasted1 table spoon chopped chives1 table spoon ebi (dried shrimp); soaked firstGround white pepper, salt, and sugar to taste
Condiments:Hard boiled eggCrispy fried shallotsSambalKecap manisLime wedgesKerupuk (traditional crackers)
Method:Sautee the ground spice and the cleaned and washed shrimp's head and skin until fragrant and change in color. Pour in water. When the water is starting to boil, add in chicken breast. Cook until the stock is boiling and the chicken breast is done, turn off the heat. Take the chicken breast out from the stock and shred; a fork works well for this. Strain and reheat the stock. When the stock is boiling, add in shrimps, kecap manis, and knotted celery stalk and green onion. When the shrimps change in color, add in starch, stir until thick. Remove from heat. In a bowl, arrange blanced noodles, veggies, and shredded chicken. Pour in the gravy. Top with hard boiled egg and sprinkle with crispy fried shallots. Enjoy with other condiments :D
Yeaayy, Mie Ongklok Udang, my first IFP post in 2012 :D. Mie Ongklok is a famous dish from Wonosobo, a regency in Central Java. Pak Muhadi (Mr. Muhadi) is said to be the creator of this dish. Mi Ongklok is made of yellow noodles and some vegetables. I used fresh yellow noodles :D. If many noodle dishes use green mustard, Mi Ongklok calls for cabbage and chives. We are to shake the noodles and veggies with a strainer (traditionally made from bamboo) while we are blanching them in hot or boiling water. That is why this dish is called "ongklok" - ongklok is the Javanese word of "shake". However, I didn't shake those ingredients while I was blanching them. I only blanched them ;p. The blanced ingredients are arranged in a bowl, and then added with two kinds of gravy (they are called loh) and some condiments. The first brown thick gravy is made from the mix of starch, javanese palm sugar, ebi (dried shrimp), and some other ingredients. And the second one (I think it's like a sauce hehehe), it's made of ground peanut seasoned with ground white pepper and added with crispy fried shallots. Sambal or ground fresh bird eye chilies is sometimes used to add the heat for spicy food lovers :D. The popular companions of Mi Ongklok are beef sate/satay, tempe kemul (fried tempeh coated in flour batter), and tofu chips. Famous Mi Ongklok sellers are Mi Ongklok Longkrang and Mi Ongklok Pak Muhadi (Wikipedia).
A modification of Mi Ongklok calls for the use of beef. As at that time I only had shrimp and chicken breast, I used them to make the stock. I once read in Rasa Malaysia that shrimp's head and skin are good to make stock since it gives sweet flavor to the stock. And... yes it's right :D. So, never throw away those parts as they are good for stock :D. As my delight, when I was searching for Mi Ongklok recipe, I was brought to a GREAT Mi Ongklok recipe using shrimp by Keluarga Nugraha. The recipe doesn't result two kinds of thick gravy just like in the original one. However, it's more like soup with fresher taste :D. I added knotted celery stalk and green onion into the gravy to add the freshness. Yes, I like them knotted instead of chopped to make my gravy looks prettier and clean :D.
I also bring a good news for you today :D. Now you have a month to post your IFP entry, yeayyy!!!! So from now on, you don't need to worry to post your IFP entry late than the first two weeks of a month :D. Have you submitted your January IFP entry? ;D