As I promised on my post on October 28th 2007, I made one of my soul food, bakmi ayam jamur pangsit which is one of the types of the Indonesian-Chinese Food. 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’.

In this recipe, I didn’t use real chicken as the regular bakmi ayam jamur supposed to be. I used stimulated chicken for vegetarian. Substituted a homemade chicken oil that I used to make for bakmi ayam for a homemade garlic oil. Used vegetarian noodle (I used mi chay) instead of fresh noodles. As I was lazy to make my own wonton and vegetable broth, I bought a pack of shrimp and fish wonton, and also used the vegetable broth that you can buy at Asian grocers, it does taste just like regular chicken broth for wonton soup. Make sure to buy the broth without MSG.

mie ayam jamur 1

1 pack of fresh noodles(substituted for mi chay, the dried vegetarian noodles)
2 tbsp reduced soy sauce
3 tbsp homemade garlic oil (chicken oil’s substitution)

Homemade Garlic Oil
5 cloves garlic, crushed
1 cm ginger, widely sliced
2 green onions, cut a half
100 ml vegetable oil
2 tbsp sesame oil

Stir Fry Chicken and Mushroom
340 g stimulated chicken (veggie chicken ground)
150 g sliced mushroom
3 cloves garlic
3 cm ginger, bruised
1 tbsp kecap manis (Indonesian sweet soy sauce)
1 tbsp reduced soy sauce
75 ml vegetable broth ready to use
salt, sugar and ground white peper as desired

Wonton Soup
800 ml vegetable broth, ready to use
a pack of frozen shrimp and fish wonton
green onion slices

pangsit 1pangsit 3

pangsit 2Vegetable Broth Can

yuey choy (Indonesian: sawi hijau/caisim), blanched
Chinese preserved cabbage (Indonesian: tongcai
green onion slices


Stir Fry Chicken and Mushroom

ayam jamur

1. Saute garlic and ginger until fragrant. Add mushroom and stimulated chicken (fyi. cooking time of stimulated chicken is shorter, don’t need to cook too long); stir evenly.

2. Add vegetable broth, kecap manis, soy sauce, salt and ground white pepper. Cook until all spices is absorbed and mushroom is done. Keep a small amount of broth in the mixture. Set aside.

Homemade Garlic Oil
Heat the oil in a pan/wokuntil hot. Add ginger and garlic, then turn off the stove and add green onions. Let them cool, drain and add sesame oil in. Transfer into a container and cover with the lid, you can keep the oil till a month.

Wonton Soup

sup pangsit

Bring the ready to use vegetable broth to a boil, add frozen wontons and cook for 5 minutes. Add sliced green onions. Transfer into a small serving bowl.

In a pot, add water and bring to a boil. Add dried noodles, cook until done and drain. Combine cooked noodles with 2 tbsp soy sauce, 3 tbsp garlic oil, ground white pepper, and salt as desired; toss well.

Place the noodles in a serving bowl. Add the chicken and mushroom stir fry, and blanced yuey choy over. Sprinkle Chinese preserved cabbage and sliced green onions over.

Serve with wonton soup and chili sauce or other condiments as you desire.


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