Mie Ayam Jamur / Indonesian Chinese Style Noodle With Chicken and Mushroom

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I love noodle, and so does my husband. Most of the time, I prefer eating noodle then rice, but my husband prefers rice more then noodle. What about our lil one? Well, although he won’t object if I cook noodle for him, but he actually is not a big fan of noodle unlike most of the children. Every time we ask whether he would prefer noodle or rice, the answer is always rice………..except for the crispy noodle. He likes this crispy noodle the most.

When I was still living in Jakarta, most of my friends were also big fans of noodle. Our most favorite was mie ayam jamur (noodle dish topped with chicken and mushroom and served with chicken broth). This is a common noodle dish that you will find in Jakarta, there are so many food stalls selling this type of noodle. This is the basic type of noodle dish that you will find almost everywhere in Jakarta, and literally everywhere. From street vendors to five star hotels, we can find this dish on the menu. Some people put a noodle cart in the front yard of their houses and sell this dish at home. There are at least houses that do this near my parents’ house. Hmmm………..speaking of how many noodle stalls in the area that my parents live, I thought there must be more than 50 stalls including the ones at the malls.

Mie ayam jamur was my favorite and still is my favorite until now. Indonesia has so many variations of noodle dish that I love and I miss so much. Frankly speaking, I never get used to the way they cook and serve noodle dish (soup or dry) in here. So when I miss eating this dish, I have to make it by myself…………….phew……….

This is a dish with Chinese cuisine influence that is already well known and well accepted in for many Indonesians. There are many variations of how to cook this dish too, so feel free to add anything in the seasoning (for example more sweet soy sauce) and any topping. We usually eat dish with a bowl of chicken broth (soup) with Indonesian meatballs and dumplings. Fried wanton is usually also served along with the noodle and other toppings. By the way, when you eat this, don’t forget to add homemade chili sauce and thick chili sauce that is sold in bottles, and add lots of chili too, because the spicier the better…………..

“This recipe is for 6 servings”

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Ingredients and Methods:

For making the noodle, the topping, and the soup, we must prepare everything one by one and finally arrange them together in the bowl.

Ingredients to make the soup (bahan kuah kaldu ayam):

  1. chicken bones, feet, head, and neck from 1 kampong chicken
  2. 1.5 L of water
  3. 1 garlic, crushed
  4. 1 shallot, cut 4
  5. 1/2 large onion (bawang bombay), cut 4

How to make the soup:

  1. Bring water to boil and turn to low heat
  2. Add all the other ingredients and cook slowly for at least 2 hours until the water reduce to 1 L
  3. Discard the bones, garlic, shallot, and onion. Set aside the soup

Ingredients for minced chicken and mushroom (bahan ayam jamur) :

  1. 250 gr chicken fillet, cut into small bite size (about 0.5 x 0.5 cm)
  2. 1 canned mushroom (425 gr nett weight, 180 gr when drained), cut 8 for each mushroom
  3. 2 shallots, minced
  4. 5 garlic, minced
  5. 10 spring onion, minced
  6. 1 tbsp soy sauce
  7. 1 tbsp fish sauce
  8. 1 tsp sesame oil
  9. 1 tbsp oyster sauce
  10. 1 tbsp sweet soy sauce
  11. 1 tbsp rice cooking wine (optional)
  12. Salt to taste
  13. 100 ml water
  14. 1 tbsp cooking oil

How to make the mixture of minced chicken and mushroom (membuat ayam jamur):

  1. Heat oil in a medium pan and then add garlic. Stir fry until aromatic (about 15 seconds in medium heat)
  2. Add shallot, stir for about 15 seconds
  3. Add spring onion, stir for about 1 minute
  4. Add chicken and cook while stirring until the chicken turns into white color
  5. Add all the seasoning (soy sauce, fish sauce, sesame oil, oyster sauce, sweet soy sauce, rice cooking wine, and salt). Mix well with the chiken
  6. Add mushroom, mix well with other seasoning
  7. Turn to low heat and add water
  8. Cook until the chicken is thoroughly cooked. Add water if necessary. There should be just 1/3 of sauce left in the pan at the end of the cooking process 
  9. Set aside for further use as the noodle toppingIMG_2652

Ingredients to make garlic oil (bahan minyak bawang):

  1. 1/3 cup cooking oil
  2. 6 minced garlic
  3. 10 minced spring onion

How to make garlic oil (membuat minyak bawang):

  1. Heat 1/3 cup of oil in a pan in medium heat. Once it’s hot enough, immediately turn to low heat. We need to fry the garlic slowly so the oil will absorb all the garlicky flavor. Plus, we don’t want the garlic to get overcooked or burn as it will make the oil tastes bitter, so that is why we need to work in low heat
  2. Add minced garlic, stir fry until really fragrant
  3. Add minced spring onion, cook while stirring occasionally until the garlic turn into “almost dark brown”. Make sure that the garlic does not get burn in the process. Quickly turn off the heat once the garlic starts to change color into dark brown, the cooking process will still continue for few seconds even though you already turn off the heat
  4. Separate the oil from the garlic and spring onion by straining them. Place the oil in one bowl and the garlic and spring onion in another bowl

Ingredients for the noodle and other toppings:

  1. 900 gr of noodle, divide into 6 portions (150 gr each). Try not to use dry noodle, but but the ones sold fresh in the wet market or buy Hongkong or Hokkien noodle in packages. Gunakan mie basah jangan mie kering karena mempengaruhi rasa
  2. 250 bok choy or chye sym (caisim), cut into bite size and cook in boling water. Set aside this green veggies
  3. Soy sauce
  4. Garlic oil
  5. Minced spring onion
  6. Tung Chye / tongcai (optional)
  7. Fried shallot (optional)
  8. Wanton skin, cut 2 into triangle shape

How to serve the noodle with the toppings and soup:

  1. Prepare the chicken stock that you have made previously in a medium pot. Add the fried garlic and minced spring onion that you set aside from making garlic oil. Add meatballs. Bring to boil. Transfer to small bowlsIMG_2650
  2. Deep fried wanton skin and set aside
  3. Cook the noodle according to the instruction in the package
  4. In a serving bowl, add 2 tbsp of garlic oil and 2 tbsp soy sauce. Lightly mix with a chopstick. Add noodle and some bok choy. Mix well with the seasoning with chopsticks
  5. Add 1 or 2 tbsp of chicken and mushroom plus 2 tbsp of the black sauce from the chicken and mushroom mixture
  6. Sprinkle 1 tbsp of spring onion on top of the noodle
  7. Add fried shallot, tung chye, and wanton skin on top of the noodle too
  8. Serve with the soup and chili sauce

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