Mie ayam
Alternative names | Mi ayam cincang, bakmi ayam, Chicken noodles |
---|---|
Course | Main course |
Place of origin | Indonesia[1] |
Region or state | Nationwide |
Associated national cuisine | Indonesia |
Serving temperature | Hot |
Main ingredients | Noodle, chicken meat, soy sauce, garlic, cooking oil (from chicken fat or vegetable oil), chicken broth, chinese cabbage, scallions |
Food energy (per serving) | 1 bowl of mie ayam contains 500 calories.[2] kcal |
Mie ayam, mi ayam or bakmi ayam (Indonesian for 'chicken bakmi', literally chicken noodles) is a common Indonesian dish of seasoned yellow wheat noodles topped with diced chicken meat (ayam).[3][4] It is derived from culinary techniques employed in Chinese cuisine.[5][6] In Indonesia, the dish is recognized as a popular Chinese Indonesian dish,[5] served from simple travelling vendor carts frequenting residential areas, humble street-side warung to restaurants.
Preparation and serving[]
The yellow wheat noodle is boiled in water until it achieves an al dente texture and mixed in a bowl with cooking oil, soy sauce and garlic. The oil coats the noodle in order to separate the threads. The oil can be chicken fat, lard, or vegetable oil. The chicken meat is diced and cooked in soy sauce and other seasonings including garlic. The chicken meat might also be cooked with mushrooms.[7]
The seasoned chicken and mushroom mixture is placed on the noodles, and topped with chopped spring onions (green shallots). Bakmi ayam is usually served with a separate chicken broth, boiled chinese cabbage, and often wonton (Indonesian: pangsit) either crispy fried or in soup, and also bakso (meatballs). While Chinese variants might use pork fat or lard, the more common Indonesian mie ayam uses halal chicken fat or vegetable oil to cater to Muslim eaters.[8]
Additional condiments might include tong cay (salted preserved vegetables), bawang goreng (fried shallots), daun bawang (leek), kulit pangsit goreng (fried dumpling skin), acar timun cabe rawit (pickled cucumber and birds eye chilli), sambal and tomato ketchup.
Mie ayam "chicken noodle" can be served in two different variants, which are the common savoury or salty noodle (mie asin) and sweet noodle (mie manis). The sweet variant is often also called as mie yamin. For the sweet noodle, the cook will put additional sweet soy sauce kecap manis, so the appearance will be a little bit brownish.
Variants[]
Other types of noodles such as bihun (rice vermicelli) and kwetiau (flat noodle) might be served in the same recipe instead of the bakmi. Kwetiau ayam (chicken kway teow) and bihun ayam (chicken bihun) refer to almost exactly the same recipe with mie ayam by replacing yellow wheat noodle with flat noodle or rice vermicelli. In Indonesia, the name is shortened to mie ayam or mi ayam. In Indonesia chicken noodles is often seasoned with soy sauce and chicken oil, made from chicken fat and spices mixture (clove, white pepper, ginger and coriander), and usually served with a chicken broth soup.[8]
See also[]
Wikimedia Commons has media related to Mie ayam. |
- Mie goreng
- Kwetiau goreng
- List of chicken dishes
References[]
- ^ "Menguak asal udul mi ayam". (Indonesian)
- ^ "Calories in Indonesian Food Mie Ayam". My Fitness Pal.
- ^ Marvellina. "Chicken Noodles / Mie Ayam". What to Cook Today.
- ^ MiMi Aye (2014). Noodle! 100 Amazing Authentic Recipes. A&C Black. p. 105. ISBN 9781472910615. Retrieved 15 February 2016.
- ^ Jump up to: a b Heinz Von Holzen (2014). A New Approach to Indonesian Cooking. Marshall Cavendish International Asia Pte Ltd. p. 15. ISBN 9789814634953. Retrieved 15 February 2016.
- ^ Geok Boi Lee (2007). Classic Asian Noodles. Marshall Cavendish. pp. 47–48. ISBN 978-981-232-922-6.
- ^ Pepy Nasution (June 24, 2010). "Mie Ayam Jamur (Indonesian Chicken Mushroom Noodle) Recipe". Indonesia Eats.
- ^ Jump up to: a b "Chicken Noodle Soup (Mie ayam)". Indonesian Recipe.
- Indonesian Chinese cuisine
- Indonesian noodle dishes
- Indonesian chicken dishes
- Street food in Indonesia