Mie Ayam Jamur (Indonesian ramen)
Mie Ayam Jamur (Indonesian ramen)

Hey everyone, it is Drew, welcome to my recipe page. Today, I will show you a way to prepare a special dish, mie ayam jamur (indonesian ramen). It is one of my favorites food recipes. For mine, I am going to make it a little bit unique. This will be really delicious.

Great recipe for Mie Ayam Jamur (Indonesian ramen). This dish is just one of those hawkers food back in Indonesia and it simply means noodle with chicken and mushroom. Mie = noodle; Ayam = chicken; Jamur = mushroom I used to eat this ramen after school, whilst waiting for my extracurricular. The Indonesian-Chinese […] Mie Ayam Jamur (Indonesian Mushroom Chicken Noodle Soup) is a slight elaborate version of Mie Ayam (Indonesian Chicken Noodle Soup).

Mie Ayam Jamur (Indonesian ramen) is one of the most favored of current trending meals in the world. It’s enjoyed by millions every day. It is easy, it’s quick, it tastes delicious. Mie Ayam Jamur (Indonesian ramen) is something which I’ve loved my whole life. They’re fine and they look fantastic.

To get started with this particular recipe, we have to first prepare a few components. You can cook mie ayam jamur (indonesian ramen) using 22 ingredients and 10 steps. Here is how you can achieve it.

The ingredients needed to make Mie Ayam Jamur (Indonesian ramen):
  1. Prepare 150 g button or straw mushrooms (sliced thinly)
  2. Prepare 400 g chicken filet (diced) can be replaced with minced chicken
  3. Get 3-4 spring onion (sliced thinly), reserve some of the green part
  4. Prepare 3 cloves garlic (minced)
  5. Make ready 1 bunch asian green, chopped lengthwise (I am using bok choy)
  6. Get Thin egg noodle
  7. Make ready 1/2 tbsp oyster sauce
  8. Take 1 tbsp fish sauce
  9. Prepare 1 tbsp kecap manis (sweet soy)
  10. Get 1/2 tsp white pepper
  11. Get 1 tbsp oil
  12. Get Soup broth
  13. Get 3 cups water
  14. Get 2 chicken stock cubes
  15. Prepare 1/2 tsp white pepper (or less)
  16. Make ready Salt (to taste)
  17. Get 1-2 pinch sugar
  18. Take green onion (the green part only)
  19. Prepare 1 tbsp the reserved juice from the chicken and mushroom gravy
  20. Take Seasonings (for serving)
  21. Get 1/3 tsp each of fish sauce and sesame oil (more or less)
  22. Make ready white pepper (to your liking, maybe 2 shakes)

Today, we're going to make a distinctive dish, mie ayam jamur (indonesian ramen). Mie Ayam Jamur - Indonesian Chicken Mushroom Noodle - recipe by cik Ine, modfied by me. Ingredients: fresh ramen, boiled until cooked chicken oil steamed/boiled/fried pangsit (wontons) bakso (meatballs) blanched yuey choy sambal bakso. Toppings: tongcai (Chinese preserved vegetables) finely sliced green onions.

Steps to make Mie Ayam Jamur (Indonesian ramen):
  1. It will be easier if you have everything chopped and ready to go. Chicken need to be cut really small, or you can swap it with minced chicken - I am using chicken tight fillet. (The red onion in this pic, was me not wanting to waste some leftover - is not mandatory)
  2. Heat oil on the wok, saute garlic and white part of the spring onion until aromatics and look golden brown.
  3. Add in the chicken pieces and brown the chicken. Add in oyster sauce, fish sauce, white pepper and kecap manis, mix well until chickens look cook.
  4. Add in mushrooms and mix well, mushroom will sweat and your chicken & mushroom gravy will started to look a bit wet. Stir for another 4-5 mins, or until the juice is thicken. Reserved 1 tbsp of the chicken and mushroom gravy. Turn off the heat and set aside. You can taste the food, and adjust (add a bit of water if stock is too salty)
  5. Prepare the soup broth by adding all broth ingredients in a sauce pan, bring to boil and set aside. You can cook the veggies stalk as well with the broth.
  6. Blanch the chopped asian veggies (leafy part), rinse with cold water once its done and set aside. (Or you can cook it with your noodle like me).
  7. Prepare/cook the egg noodle, by following the instruction. You might want to rinse the egg noodle under cold water for a bit after cooking, to remove the starch. I like to use the fresh thin egg noodle for this one.
  8. You need to assemble the food now by putting the seasoning (for serving) in each serving bowl. Then add in cooked noodle to the bowl and mix well (just like when you were making instant noodle).
  9. Arrange the chicken and mushroom gravy and asian green in the bowl, serve with the soup broth in a smaller bowl. Your Indonesian Ramen is now ready. I like to put some of the broth to my noodle bowl and mix everything before eating it.
  10. I would suggest to only cook enough noodle for consumption. You can freeze the remaining chicken and mushroom gravy if needed, but the noodle is best cooked to order.

Ingredients: fresh ramen, boiled until cooked chicken oil steamed/boiled/fried pangsit (wontons) bakso (meatballs) blanched yuey choy sambal bakso. Toppings: tongcai (Chinese preserved vegetables) finely sliced green onions. Mie Ayam Jamur (Indonesian Mushroom Chicken Noodle Soup) is popular in Indonesia. You can find it in any noodle restaurants or Chinese restaurants. It originated from China and was brought by Chinese immigrants.

So that’s going to wrap this up with this special food mie ayam jamur (indonesian ramen) recipe. Thanks so much for reading. I’m confident that you will make this at home. There’s gonna be interesting food in home recipes coming up. Don’t forget to save this page on your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!