Hello everybody, it is Louise, welcome to my recipe site. 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. This time, I’m gonna make it a bit unique. This is gonna smell and look delicious.
Mie Ayam Jamur (Indonesian ramen) is one of the most popular of current trending foods in the world. It’s easy, it is fast, it tastes yummy. It’s enjoyed by millions daily. Mie Ayam Jamur (Indonesian ramen) is something which I have loved my entire life. They are fine and they look wonderful.
To begin with this particular recipe, we must first prepare a few ingredients. You can have mie ayam jamur (indonesian ramen) using 22 ingredients and 10 steps. Here is how you cook it.
The ingredients needed to make Mie Ayam Jamur (Indonesian ramen):
- Take button or straw mushrooms (sliced thinly)
- Get chicken filet (diced) can be replaced with minced chicken
- Get spring onion (sliced thinly), reserve some of the green part
- Make ready garlic (minced)
- Make ready asian green, chopped lengthwise (I am using bok choy)
- Make ready Thin egg noodle
- Take oyster sauce
- Get fish sauce
- Make ready kecap manis (sweet soy)
- Get white pepper
- Make ready oil
- Get Soup broth
- Make ready water
- Prepare chicken stock cubes
- Get white pepper (or less)
- Prepare Salt (to taste)
- Take sugar
- Make ready green onion (the green part only)
- Get the reserved juice from the chicken and mushroom gravy
- Prepare Seasonings (for serving)
- Make ready each of fish sauce and sesame oil (more or less)
- Get white pepper (to your liking, maybe 2 shakes)
Instructions to make Mie Ayam Jamur (Indonesian ramen):
- 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)
- Heat oil on the wok, saute garlic and white part of the spring onion until aromatics and look golden brown.
- 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.
- 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)
- 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.
- 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).
- 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.
- 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).
- 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.
- 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.
So that’s going to wrap this up with this exceptional food mie ayam jamur (indonesian ramen) recipe. Thanks so much for reading. I’m confident that you can make this at home. There’s gonna be interesting food at home recipes coming up. Remember to save this page in your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!
