The noodles at Bakmi Mbah Gito will have you going back for more

Bakmi Jawa or Javanese Noodles is a special dish originally from the Bantul area in Yogyakarta. What makes it unique, is that the dish is cooked on an anglo (clay stove) and charcoal fire. No matter how many dishes are ordered, the ingredients and seasonings are always prepared one by one in a small skillet. Another characteristic of Bakmi Jawa is the broth and shredded chicken meat made from free-range chicken. The noodle is also mixed with duck eggs. 

 

 

My favourite place to eat these noodles is Bakmi Mbah Gito. Why I like this place is because firstly, since Bakmi Jawa is freshly prepared one by one, it usually takes a long time – sometimes up to one hour, including the queue, but here, they have many anglos and staffs to cook so it is less time-consuming.  Secondly, this two-storey restaurant is big with a nice seating area, wooden traditional decoration and friendly waiters wearing traditional lurik clothes.  You know you are in Java when you see this.

 

I always order the original Bakmi godhog (boiled noodle). The yellow noodles are soft but not soggy. 

The soup is a bit creamy because it contains duck eggs, vegetables and chopped tomato with a hint of garlic, which makes it very delicious until the last drop. The shredded chicken is tasty and sprinkled with crunchy fried shallots, which create a different texture.

 

To add spice, take a bite of fresh green chili. My other favourite dish is Ayam Rica, which is chicken parts in spicy sauce. 

 

Don’t forget to order Javanese hot tea from loose leaves that is served in a clay teapot and rock sugar inside the cup.