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’.
Back to my story of mie ayam jamur, I might eat this at least once a week when I still lived in Bogor. Friends and I used to go to Suryakencana area to buy Mie Ayam Tasik. But, there are many different favourite places to eat mie ayam in Bogor, not only at the Mie Tasik; Taman Kencana (Taken), Pasar Anyar, Sido Mampir etc.
Mie ayam jamur or chicken mushroom noodle doesn’t only contain noodle, chicken and mushroom. It has many things to complete on the side such as bakso (meatballs), pangsit rebus (boiled wontons), pangsit goreng (fried wontons) and sliced tripes.
I can remember vividly. There are three different types of mie ayam that I know. The regular mie ayam, mie ayam abang-abang or mas-mas, and mie ayam yamin. Abang or mas means brother, a way to call somebody for respect such as siblings, family or friends or someone who sells food; so, abang-abang or mas-mas is the plural for abang or mas. The noodle of mie ayam yamin has sweeter taste due to the mix with kecap manis. In this recipe, I made the version version of mie ayam.
Moving to Canada and no Indonesian restaurant in town, I have to put more efforts in order to satisfy my taste and craving-ness for mie ayam. I usually buy a whole chicken; the skins and fats are used for making chicken oils, the meat is for stir fry chicken mushroom and pangsit filling, and the carcass is for making broth. Pretty much, you will use up everything.
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
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
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
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.
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.