Continuing The Nasi Tim Ayam Saga…. (a.k.a Bakmi Ayam)

Bakmi Ayam Jamur

When you are out of Indonesia, from time to time you will find yourself craving for those Indonesian food that you usually can get easily by delivery service or maybe because it is just around the corner of your block.

But here, far away from those awesome goodness, sometimes we just have to be creative in looking for an authentic restaurant or even cook your favorite foods.

Anyway, one of my favorite food is Bakmi Ayam GM. I like that thin yellow ribbon topped with brown chicken and mushrooms. I think I can devour 2 bowls of those noodles with no regret.

That’s why I’ve been searching and testing the closest noodle recipe, until finally I can conclude that the recipe of that delicious chicken mushroom thingy is more or less the same recipe that we use for Nasi Tim Ayam.

So basically you just need to make another batch of chicken cubes using the recipe from Nasi Tim Ayam and you will get the topping for your noodle already!

Normally for Nasi Tim Ayam I would put a bit more of soy sauce, oyster sauce and sesame oil into the chicken. The reason is because the moment we cook the chicken the second time with the rice and the chicken stock, it will dissolve the taste of the chicken into the rice. So the final product that you get will be the perfect Nasi Tim Ayam (tasty soft-textured rice with just the right amount of chicken flavor).

But for our chicken noodle, I would reduce the amount of sauces used (soy sauce, oyster sauce, sesame oil) a little bit so that the chicken would taste just right and ready to eat by itself.

So once the chicken is ready, you just need to prepare your noodle. For the noodle, you have 2 choices, you can use chicken oil or you can use sesame oil. Some of my friends like to have chicken oil to bring more flavor to the noodle (or if you are not Muslim you can also use pork oil).

You can make the chicken oil by frying the chicken skin by itself. You can add just a tad of oil which will prevent it from burning, but normally I would just fry the chicken skin without any oil (the chicken skin already has the oil that it needs). When the chicken skin starts to jump around (trust me the chicken skin will jump around a little bit), then add some fish sauce into it and close the pan (you will want to do this since the chicken skin will start throwing some of the oil to your face). Once it is cooked then you can separate the oil from the chicken skin.

Now back to the noodle. As I said before, you have 2 options: you can use the hard way .. frying the chicken skin and all .. Or.. just simply use sesame oil. I would normally go for the later as the result has much lighter taste and I also don’t need to go through all the hassle with the chicken skin.

What you need:

  1. Noodle (I prefer to buy the Japanese ready-to-cook noodle as the local SG noodle is literary inedible and not easy to cook)
  2. Soy sauce
  3. Sesame oil/Chicken oil
  4. Salt – pepper
  5. Spring onion
  6. Blanch green (Bok choy, etc)
  7. Cooked meat balls
  8. Fried shallot

What you need to do:

Prepare the bowl. Put a table spoon of sesame oil/chicken oil, add a bit of salt, pepper and soy sauce (‘YAMADA’ soy sauce is preferable). If you like your noodle sweet then you can add a bit of sweet soy sauce.

Boil the noodle until it is cooked, drain it and put it in the bowl. Mix the noodle with the sauces that you have prepared in the bowl. You can add more of the sauces (oil, salt, pepper or soy sauce) if you like.

Put the green, the chicken and the meat balls on the top of the noodle. Then you can add a bit of spring onion and fried shallot as the garnish.

Serve it with a bowl of chicken stock and fried dumpling 😉 if you like.

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