My favorite dish: noodles in coconut broth from Cirebon.

Ingredients

• 400 g of fresh noodles
• 120 g of shredded chicken
• 2 hard-boiled eggs, cut in half
• 100 g of shredded cabbage
• 100 g of soybean sprouts
• 4 green lemons
• 3 cloves of garlic
• 3 Allium ascalonicum
• 1 tablespoon of dried shrimp
• 3 tablespoons of frying oil
• 500 ml of chicken broth
• 300 ml of thick coconut milk
• 3 tablespoons of cornstarch
• pepper and salt
• 10 g of bird’s eye chili peppers
• 5 grams of green bird’s eye chili
• 50 ml of water
• 50 g of finely chopped chives
• 50 g of finely chopped celery
• 50 ml of sweet soy sauce (kecap manis)
• Allium ascalonicum French fries

Combine the garlic, ascalonic garlic, and dried shrimp to create the spice paste, then heat the oil in a wok.

Return the dough to the oil and cook until it is golden brown and fragrant.

Pour the in the chicken broth, reserving 50 ml, then bring to a boil.

Mix the cornstarch with the 50 ml of reserved broth, then pour it into the boiling broth.

Add the coconut milk, pepper, and salt, then stir over low heat until the sauce thickens.

Place the noodles, soy sprouts, and cabbage in a colander, then briefly blanch them in a pot of boiling water for about 1 minute, until the vegetables are slightly softened.

Boil the red and green chili peppers, then blend them with water to make the sambal.

Divide the noodles, soybean sprouts, and cabbage among the bowls, then pour the thick sauce over the top.

Top with chicken, hard-boiled eggs, celery, chives, and French fries.

Add the sambal, sweet soy sauce, and a drizzle of lime juice.