Mie Ayam Jamur, Chicken Mushroom Noodle

Written by on June 14, 2012 in Java Culinary, Java Culinary Chinese with 0 Comments

Mie Ayam Jamur, Chicken Mushroom Noodle

http://indonesiaeats.com/mie-ayam-jamur-indonesian-chicken-mushroom-noodle-recipe/

Mie-Ayam-Jamur

Bakmi Ayam Jamur is another name for Mie Ayam Jamur.  It’s another typical of Indonesian Chinese cuisine or we call it “Peranakan”.   According to wikipedia, Indonesian-Chinese Food is characterized by the combination of the Chinese and the local Indonesian style.  Adding chili, santan (coconut milk) and other spices, created a new Indonesian-Chinese Food.  The Indonesian-Chinese Food itself varies depending on the areas, such as in Central Java, the food tends to be sweeter.   The more traditional Chinese style can be found in Medan, North Sumatra.

Types of Indonesian-Chinese Food:

  • New style of Chinese food with chefs from China, Hongkong or Taiwan.
  • The Chinese food from traditional dishes, such as the Teochew, Hokkian, Hakka dishes.
  • Indonesian-Chinese food with recipes borrowed from Dutch and other European cuisine as well as local cuisine.
  • The halal Chinese food by adapting the local taste, for example by substituting pork for chicken or beef and no alcohol added in food.

Here are several names of the type Indonesian-Chinese Food:

  • Bakmi, it’s a call for noodle which is adapted to different styles and regions.  Almost every city in Indonesia has its own style noodle or mie, eg. Bakmi Bandung, Bakmi Medan, Bakmi Makassar, Bakmi Bangka, etc. ‘Bak-Mi’ comes from the Hokkien pronunciation for ‘Meat-Noodle’.
  • Nasi goreng, Mie goreng. Fried rice or noodle with spices and chili, add in kecap manis (Indonesian sweet soy sauce) to get more flavor and darken.
  • Cap Cai, a Hokkian word literally means a mixture of various types of vegetables. Usually served as stir fried mixed vegetables with chicken or shrimp when ordered as ala carte.
  • Tahu Goreng, fried Tofu with peanut sauce and chili. ‘Tau-Hu’ also comes from the Chinese word for ‘Bean-Curd’.
  • Pau, which is the Chinese word for ‘bun’; sometimes written as Bak-Pau, literally meaning ‘Meat-Bun’, which is a bun with meat fillings. (Bak is the Hokkien pronunciation for ‘meat’.)
  • Bakwan, came from Bak-Wan, is the Hokkien pronunciation for ‘Meat-Ball’, usually made from beef.  In Indonesia, bakwan is usually a name for a meatballs soup with fried/steamed wonton, noodle, rice noodle, filled fried/steamed tofu etc.  It’s famous as Malang style bakso.
  • Bakso, came from Bak-So, is the Hokkien pronunciation for ‘Shredded-Meat’.  However, in Indonesia, it can be meant a meatballs soup with noodle and vegetables
  • Sapo, came from Sa-Po, which is the Chinese word for ‘Clay-Pot’.

This recipe goes for Masbar with this month theme “Aneka Olahan Mie (English: Various of Noodle Preparation)”

Mie Ayam Jamur
- Indonesian Chicken Mushroom Noodle –
recipe by cik Ine, modfied by me

Ingredients:
fresh ramen, boiled until cooked
chicken oil
steamed/boiled/fried pangsit (wontons)
bakso (meatballs)
blanched yuey choy
sambal bakso

Toppings:
tongcai (Chinese preserved vegetables)
finely sliced green onions

Stir Fry Chicken Mushroom:
300 g boneless and skinless chicken, cut into smaller pieces (1X1X2 cms)
150 g white mushrooms, quartered
4 cloves garlic, bruised
3 cm long ginger, bruised
2 tbsp light mushroom soy sauce
1 tbsp kecap manis
1 tbsp oyster sauce
400 mL chicken broth/water
1 tbsp tapioca starch

Chicken Broth:
3 L water
3 cm ginger, scrapped and sliced
2 wings and the carcass
4 shallots, roungly sliced
3 cloves garlic, bruised
10 cm canesugar stick, peeled and cut
white peppercorns
salt

Directions:
Stir Fry Chicken Mushroom:
1. Combine 1 tbsp mushroom soy sauce, chicken pieces and ground white pepper; stir well. Add 1 tbsp tapioca starch and mix well. Set aside.
2. Stir fry garlics and ginger until fragrant. Add seasoned chicken pieces. Stir frequently to let the aroma of ginger and garlic stick to chicken and cook until chicken changes colour.
3. Add mushrooms, the rest of mushroom soy sauce, kecap manis, broth/water, salt and ground white peppercorns. Cook until seasoning is absorbed and chicken is cooked. Set aside. There might be a small amount of broth left in the cooking, so we can use up for assembling the noodles later on.

Chicken Broth:
In a large pan, add water and bring to a boil.  Add all other ingrdients.  Cook at high heat and reboil.  Once it’s boiled, reduce to low heat and continue cooking until the next 30 minutes.  Remove from the heat, drain and broth is ready to use.

How to Assemble and Serve 1 Portion of Chicken Mushroom Noodle:
1. Prepare two bowls; one is big and another one is smaller size.
2. Reboil bakso and steamed/boiled pangsit with broth. Place them in a small bowl.
3. In a big bowl, combine 2.5 tbsp chicken oil, 2.5 tbp light soy sauce and a dash of ground white pepper. Add 1 portion cooked ramen and mix well. Place blached yuey choy and stir fry chicken mushroom. Sprinkle tongchai and green onions over. Garnish with fried pangsit. In this picture, I forgot to put the fried pangsit.
4. Serve those two bowls with sambal bakso on the side.

The way I eat:
I pour some of the broth from a small bowl into a big bowl.  Add sambal bakso and mix well with my chopsticks.


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