Mie Kopyok/Mie Lontong Semarang

Mie Kopyok/Mie Lontong Semarang

Recipe
(serves 4)
Noodle and accessories
- 1 pack of yellow oil noodles (yau min), quickly wash with hot water and drain just before serving, or you can use instant ramen
- 1 cup fried tofu (I dump them in 180C oven for 10 minutes to crisp before serving)
- 1 cup of krupuk gendhar (rice crackers, or you can replace with other crackers with neutral flavors)
- 1 stick of lontong (rice cake, best if you can find an instant version, or double wrap cooked rice with aluminum foil and boil them in water until softened and let cool. Thanks for the tips, Pepy! Worse comes to worst, you can go without)
- a bunch of Indonesian celery (they are dark green and thin), chopped. Since I could not find this, I've replaced it with freshly chopped corriander
- 2 cups of bean sprouts (wash and drain)
- kecap manis (Indonesian sweet soy sauce)

Soup base
- 2 cups of chicken stock
- 3 cloves of garlic, crushed
- 2 cloves shallot, crushed
- salt, pepper, sugar, olive oil, water

Green chilli paste
- 5 green chilli, chopped
- 1 clove or garlic, crushed
- 1 clove of shallot, crushed
- salt, pepper, sugar, olive oil
Crush and turn them into paste using mortar and pestle, or you can make a bigger batch using food processor

Assembly
In a dish, place noodle, sprouts, fried tofu pieces, and bite sized rice cake, and pour some soup base over, not too much. Add crackers and celery/corriander, and drizzle with kecap manis. Serve the chilli paste on the side.