Serves 1
Directions
- 1Cook the chicken skin in a pan over low heat until it releases oil and becomes 3/4 crispy.
- 2Add the red onion, garlic, and Bombay onion to the pan and cook until fragrant and wilted.
- 3Blend the mixture until smooth.
- 4Return the blended mixture to the pan, add vegetable oil, sesame oil, garlic powder, mushroom broth, salt, chicken broth, pepper powder, and sugar.
- 5Cook over low heat, stirring constantly until golden brown, then blend until smooth and store in a jar.
- 6Boil the noodles until cooked.
- 7Drain the noodles and add them to a bowl.
- 8Add 1 tablespoon of seasoned oil, sweet soy sauce, chili sauce, and chili powder.
- 9Mix well and serve with toppings such as boiled eggs and vegetables.
Ingredients
- 200 gr kulit ayam
- 50 gr bawang merah
- 50 gr bawang putih
- 0.5 bh bawang bombay
- 150 ml minyak sayur
- 3 sdm minyak wijen
- 2 sdm bubuk baput
- 1 sdm kaldu jamur
- 1.5 sdm garam
- 0.5 sdm kaldu ayam
- 0.5 sdm lada bubuk
- 0.5 sdm gula
- 1 keping mie telor
- kecap manis
- saos sambal
- cabe bubuk
Equipment
panblenderspatulaglass jar
Tips
- Make sure to blend the ingredients until smooth to avoid clumping.
- Store the seasoning in a glass jar at room temperature for up to 2 months.
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