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Noodle in bahasa Indonesia is "mie". We eat quite a lot of noodle, but that's not consider as staple food, it is more like snack. Because.....we life for rice!!!
Mie Godhog is consider as unique. We can call it special food from Yogyakarta (central Java) area.
Unlike the popular bakmie/mie goreng, that served dry, with strong flavor of sweet soybean sauce, mie godhog served with some soup, without sweet soybean sauce. Well,actually it is not really soup, not that much liquid, but definitely not dry.
This recipe is using "ebi" or small dried shrimp. It is not necessity, actually. This kind of food is open for creativity. The most important is, it have to use classic yellow noodle, and of course served with decent amount of liquid.
Laksa is an amazingly rich, fragrant spicy yet creamy coconut broth with noodles and classic toppings such as fried tofu puffs, chicken and lime. A Malaysian icon, laksa is also found in other South East Asian countries such as Singapore and Indonesia. You can also switch it up with different types of meat, vegetables, seafood or tofu.
Our family favourite. The wings can be shaped by discarding the tips and removing the two bones of flat/wingette. All meat of the wing is pushed to the top of the drumette bone. For an easier shaping option, use only the drumette and push the meat to the top end. Clear the shaft of the bone with a knife. Cut off the knuckle at the lower tip from the drumette bone for a nice presentation.
1/4 c. Soy sauce
2 tb. Honey
2 t. Chopped fresh ginger
2 t. Chopped garlic
1 tb. Hot Sauce
1 tb. Packed brown sugar
4 Boneless, skinless chicken breasts
Mix Soy sauce, honey, ginger, garlic, & hot sauce, set aside.
Dredge chicken in flour, salt & pepper mixture.
Fry in hot oil in batches, about 1 minute per side. Pour sauce over chicken
and simmer uncovered, 8-10 minutes until sauce thickens.
Serve with rice and vegetable of your choice.
This is a classic dish for many Cantonese families. You rarely see this dish at any Chinese restaurants but it is a dish that many Cantonese families cook at at home using their own variation. This dish is like a warm big hug on a cold Winter's day for me. It not only warms the cold bones, but it also warms the soul. I hope you enjoy my variation of this classic.
In the summer, I love to eat salads of all kinds. This pasta salad is really just a salad with pasta on it instead of a traditional mayo or vinaigrette-based pasta salad. Sometimes I make my own dressing and croutons, and sometimes they're store-bought. Anyway you toss it, this salad's a summertime specialty!