2 packs of Indomie Mi Goreng BBQ Chicken
50g diced carrots
2 Tbsp peas
1 garlic, crushed
1 Tbsp oil
For grilled chicken (ayam bakar):
4 pcs of chicken fillet with skin on
3 bay leaves
6 Tbsp soya sauce
2 Tbsp tamarind water
1 Spanish onion, chopped
4 cloves garlic, chopped
3 red chillies, chopped, seed removed (optional)
½ tsp coriander powder
1 ginger, chopped
½ tsp tumeric powder
½ tsp galangal power
½ tsp Salt (to taste)
1 tsp Sugar (to taste)
Marinate chicken with spanish onion, garlic, chilli, coriander, ginger, turmeric, galangal, salt, and sugar.
Add water, bay leaves, soy sauce and tamarind water and leave for 30 minutes.
Preheat oven 200 degrees and put the marinated chicken in a tray and grill until well done.
Prepare noodles as per direction and set aside.
Stir fry garlic until fragrant, add brocolli, carrot, put the noodles in and the remaining vegetables.
Serve noodles on a plate and the grill chicken on the side.
Adjust the flavours of the sweet soy sauce, chilli sauce, seasoning powder and oil sachets to make the noodles just the way you like it. The seasonings coat the noodles, giving you the full strength of all the flavours.