Cwi Mie Malang Recipe (Malang-Style Chicken Noodle)

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Malang Chicken Noodle
Did you notice that I often write “region” then “style” for a name of recipe?  Since each region has different specialty for a dish, I often do it to make sure where this dish came from.

Malang is a city in East Java and isn’t that far from where I grew up.  I was a bit familiar with the area as we often went to Malang on the weekend when I was a kid.  So this Cwi Mie is one of the chicken noodles that I grew up with.

Cwi Mie isn’t much different from its buddy, regular Mie Ayam (Chicken Noodle).  The differences are the chicken sprinkle and the vegetable use.  Regular Mie Ayam has more soggy chicken, contains mushroom and yuey choy (a family of bok choy) while Cwi Mie has drier chicken which is almost liked chicken floss and uses lettuce instead.

In the old days, cwi mie sellers were serving the noodle, lettuce, fried wontons, boiled wontons, beefballs and chicken sprinkle over in one bigger bowl.  Lately, some cwi mie seller have created  a fried wonton bowl for the serving plate.  It’s actually similar to baked tortilla bowl.  Yep, it’s a way of selling to attract more customers.

Tata of Bonita’s Cooking and Bento Wonderland or I usually call her Tabong, has kept asking me when her favourite noodle will be on Indonesia Eats.  I finally made it. Here is for you, Tabong and all of you who want to have a taste of cwi mie Malang.

You may need to check the link for a basic need for mie ayam and cwi mie; wontons, beefballs and chicken oil.

Cwi Mie Malang
– Malang Style Chicken Noodle –

300 g fresh egg noodle
1 tbsp chicken oil
2 tsp soy sauce
½ tsp salt
100 g lettuce, rinse off
2 tbsp Chinese chives
2 tbsp fried shallots
Ready to use Asian beefballs
Fried wontons
Boiled wontons
Acar Timun (Cucumber Pickle)

Chicken Flakes:
2 tbsp chicken oil
3 cloves garlic, minced
1/3 tsp grated gingerroot
400 g ground chicken
½ tbsp oyster sauce
½ tsp ground white pepper
½ tbsp fried garlic
½ tbsp fried shallot

Chicken Stock For Soup
500 g chicken carcass, rinse off
1.5 L water
2 cloves garlic, bruised
3 stalks Chinese chives, cut into 3 cm(1-inch) long
2 shallots, halved
2 tsp ground white pepper
1 stick sugarcane (optional, it’s natural way of MSG substitution)

Chicken Stock:
In a stock pot, combine all ingredients and bring to a boil. Once it boils, simmer for about another hour.

Chicken Flakes:
Heat up the oil in a skillet. Stir fry garlic and ginger until fragrant. Add chicken until stiff. Combine other sprinkle ingredients except fried garlic and shallot. Keep string until chicken cooked and spices absorbed. Remove from the heat. In a food processor, combine chicken mixture with fried garlic and shallot, and process to form flakes.

In a pot, boil water and brew noodle until soften and drain. In a bowl, season noodle with chicken oil, soy sauce, ground white pepper and salt. It’s important to season the noodle while it’s still hot.

Serving: Use two different size of bowls, larger and smaller. In a large bowl, place lettuce and add seasoned noodle. Then, put fried wonton, meatball, and boiled wonton. Top with chicken flakes, slices of chives and fried shallot. Serve with acar and a small bowl of chicken stock.

PS: on my pic, I forgot putting fried shallot.

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About the Author

An Indonesian-born who lived in Winnipeg Edmonton, Canada for more than a decade prior to move to Edmonton in 2017. Indonesia Eats is a memoir of her homeland.