200 gr chicken breast
1500 ml chickenstock (see recipe)
100 gr shrimp
4 baso ikan (fishballs)
15 gr bunga sedap (dried lily flowers)
15 gr jamur kuping (dried mushrooms)
3 cloves garlic
2 red onions
2 tbsp kecap manis
1 tbsp black pepper
1 tbsp salt
2 cooked eggs
2 tbsp oil
25 gr su'un / laksa (mung bean vermicelli)
Cut the meat into small cubes, the baso quartered, the carrot in slices, the onions and the garlic fine. Soek the jamu in water and cut them into strips. Divide the eggs and soak the su'un in water.
Heat in a wok the oil and fry the onions and the garlic for 3 minutes. Add the shrimps and fry for 1 minute. Then add the remaining ingredients, except the su'un, the eggs and the jamur. Let it boil slowly until nearly done. Then add the su'un, the eggs and the jamur and let it cook for 1-2 minutes.