Hello everybody, it’s Drew, welcome to our recipe page. Today, we’re going to make a distinctive dish, mie ayam jamur (indonesian ramen). It is one of my favorites food recipes. For mine, I’m gonna make it a little bit unique. This will be really delicious.
Mie Ayam Jamur (Indonesian ramen) is one of the most favored of recent trending meals on earth. It’s appreciated by millions daily. It’s simple, it’s quick, it tastes delicious. They are fine and they look wonderful. Mie Ayam Jamur (Indonesian ramen) is something that I have loved my entire life.
To begin with this particular recipe, we have to prepare a few ingredients. You can have mie ayam jamur (indonesian ramen) using 22 ingredients and 10 steps. Here is how you cook that.
The ingredients needed to make Mie Ayam Jamur (Indonesian ramen):
- Prepare button or straw mushrooms (sliced thinly)
- Prepare chicken filet (diced) can be replaced with minced chicken
- Prepare spring onion (sliced thinly), reserve some of the green part
- Take garlic (minced)
- Get asian green, chopped lengthwise (I am using bok choy)
- Make ready Thin egg noodle
- Make ready oyster sauce
- Make ready fish sauce
- Take kecap manis (sweet soy)
- Get white pepper
- Prepare oil
- Make ready Soup broth
- Take water
- Take chicken stock cubes
- Make ready white pepper (or less)
- Get Salt (to taste)
- Take sugar
- Take green onion (the green part only)
- Take the reserved juice from the chicken and mushroom gravy
- Get Seasonings (for serving)
- Prepare each of fish sauce and sesame oil (more or less)
- Prepare 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 it up with this exceptional food mie ayam jamur (indonesian ramen) recipe. Thank you very much for reading. I am sure 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, colleague and friends. Thanks again for reading. Go on get cooking!
