Friday, March 7, 2014

AFF Indonesia - Chicken Mushroom Noodles

No Indonesian doesn't know this dish. It's so famous and there are so many versions available everywhere

I also have posted similar noodle dish HERE and HERE

There's one very famous restaurant, Bakmi GM, serves all delicious cookings, but their signature dish is chicken mushroom noodles with beef ball soup on the side
Usually people eating there will definitely order this dish, accompanied by fried wonton - very yummy!

Okay, I cooked this dish and tried to be as close as possible with the one from Bakmi GM
But as for the fried wonton, I was lazy to make the filling so I just made the skin without filling. Hey, it's still yummy, you know :)




As far as I remember, bakmi GM serves the chicken dish with straw mushroom instead of button mushroom. I was totally forgotten and just realized after my chicken dish was ready LOL Well, with button mushroom is still as yummy :)



My homemade fried wonton skin. Bakmi GM version is not the crispy like those chips like crispiness. Instead it's more to soft crisp texture. Very addictive. And it's usually very wide skin - about the size of your palm, with a tiny filling in one corner. It's served with dipping sauce, sweet sour kind
Here I made into mini small rectangular shapes. Easier to fry. Easier to eat :)




Recipe is from HERE for the noodle dish, HERE for the chicken dish and HERE for the fried wonton skin

What you need:

egg noodles, cook as instructed
cooking oil / oil from chicken
light soya sauce

For the soup:
2 cloves of garlic, very finely chopped, sautee with a little oil, set aside
carcass of 1 chicken
150ml water
1 stalk of spring onion, chopped
1/2 tsp salt, pepper
1/2 cube of chicken stock

For the chicken:
1 chicken breast, diced
2 tbsp sweet soya sauce
2 tbsp oyster sauce
1/2 can of button / straw mushroom, sliced
1 tbsp sugar
1 tbsp light soya sauce
1/2 tsp salt
2 cloves of garlic, grind
2 tbsp cooking oil
100ml water

Garnish:
chopped spring onion
fried onion
bok choy - blanched (I didn't use)

For the fried wonton:

Skin:
250g plain flour
1 egg yolk
50g melted margarine
100ml water
1/2 tsp salt

Filling:
125g prawns, peeled and chopped finely
1 egg
2 tbsp tapioca starch
1 stalk of spring onion, finely chopped
1/2 tbsp sesame oil
salt, pepper

Method:

For the soup:
Mix all ingredients in a medium pot, bring to boil and strain

For the chicken:
Heat oil, sautee garlic til fragrant. Add in chicken and mushroom, cook til chicken changed color. Add in seasonings til chicken browned
Add in water and simmer til water lessened and chicken soft

For the wonton skin:
Mix plain flour, egg yolk, margarine, water and salt, stir til form a smooth dough
Flatten dough using rolling pin and cut into 10x10cm (best result if pasta maker is used)

For the wonton filling:
Mix all ingredients and let stand for at least an hour before using

To make wonton:
Use 1 tsp of filling for each wonton skin, shape as desired and deep fry til golden brown

To assemble the noodle dish:
  1. Mix cooked noodle with oil and soya sauce
  2. Arrange in a serving bowl, top up with chicken, fried onion and fried spring onion, bok choy if using, and fried wonton
  3. Pour soup in another small bowl and sprinkle chopped spring onion. Beef balls may be added in the soup




I am submitting this post to Asian Food Fest: Indonesiahosted by me, Alice from I Love. I Cook. I Bake                         

1 comment:

  1. Hi Alice,
    Your noodles looks really delicious! Button or straw mushrooms, I like them both. I like all mushrooms!
    Will be linking next week!

    ReplyDelete

LinkWithin

Related Posts Plugin for WordPress, Blogger...