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Saturday, 13 October 2012

Mie Ayam

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Today we will learn to read the recipe of a famous Indonesian dish, mie ayam


sdm = sendok makan = tablespoon
sdt = sendok teh = teaspoon;   
batang; butir = unit of measurement

Bahan - bahan :
1/2 kg mie ayam  
(mie=noodle;     see pic).
100 ml minyak goreng  (= cooking oil)
 100 ml kecap asin 
300 gr daging ayam direbus dan dicincang  
(daging=meat; ayam=chicken; direbus=boiled; dicincang=minced  see picture)
3 sdm kecap manis (see picture)
2 sdm saus tiram  
(saus=sauce; tiram=oyster; see picture)
2 batang daun bawang dirajang (daun bawang=spring onion;  dirajang=sliced;   see picture)
Daun caisim secukupnya (daun=leaves; secukupnya=as much as needed;    see picture),
penyedap rasa (=monosodium glutamat) dan bawang goreng (=fried shallot)  secukupnya.

Bumbu yang diperlukan :
3 siung Bawang putih  (garlic)
5 buah Bawang merah  
1 sdt Ketumbar    (coriander)
3 centimeter(cm) of Kunyit   (turmeric)
3 cm Jahe   (ginger)
4 butir Kemiri    (candle nut)

Bahan untuk membuat Kaldu:
2 liter air 
1/2 kg tulang ayam  (chicken bone)
1 sdt garam  (salt)
1/2 sdt lada bubuk   (ground white pepper)

Now, before we get to the procedure, please memorize these phrases/words.

Kaldu:  broth
Rebus:  boil
Hingga:  until
Mendidih:  boils, at 100 degree Celsius
Beraroma harum:  smells good
Masukkan:  put something into the pan
Bumbu yang dihaluskan: ground ingredients
Tambahkan:  add
Sebentar:  a moment
Tumis:  sautee
Mangkok:  bowl
Matang: cooked; ripe
Telah:  already
Sisihkan: set something aside
Mangkuk yang telah terisi dengan bumbu:        a bowl with seasonings in it.
Menyerap ke dalam:  absorbed into
Dirajang: cut into chunks
Letakkan:  put something
Angkat: take something out from the pan
Direbus:  boiled
Taburkan:  sprinkle

Cara membuat (procedure):

1. Kaldu: air direbus hingga mendidih, masukkan tulang ayam, rebus dengan api kecil hingga kaldu beraroma harum. Tambahkan lada bubuk dan garam.
Slang/spoken Indonesian version: Rebus air sampe mendidih, masukin tulang ayam. Rebus pake api kecil sampe kaldunya wangi. Tambahin lada bubuk sama garem.
2. Tumis bumbu yang dihaluskan hingga harum dan matang, masukkan ayam, tumis hingga bumbu menyerap ke dalam ayam,tambahkan penyedap, tumis sebentar, angkat, sisihkan.
Tumis bumbu yang udah dihalusin sampe wangi dan mateng. Masukin ayam, tumis sampe bumbunya nyerap ke ayam, tambahin vetsin, tumis bentar. Angkat terus pisahin.
3. Masukkan 2 sdm minyak ayam ke dalam mangkok, 1/4 sdt penyedap.
Masukin 2 sendok makan minyak ayam ke mangkok, sama seperempat sendok teh vetsin.
4. Rebus mie dan caisin yang telah dirajang hingga matang, angkat dan letakkan di dalam mangkuk yang telah terisi dengan bumbu, masukkan ayam 2 sdm.
Rebus mie sama caisim yang udah dipotong sampe mateng, angkat terus taro (=taruh) di mangkok yang udah diisi bumbu, masukin ayam dua sendok makan.
5. Taburkan bawang goreng dan daun bawang yang telah dirajang.
Taburin bawang goreng sama daon bawang yang udah diiris.

Street food.  Mie Ayam cart.  [Image courtesy: Just Joke]

Bakmi ayam is an Indonesian dish of yellow wheat noodle (bakmi in Indonesian) topped with diced chicken meat (ayam), seasoned with soy sauce, and usually served with a chicken broth soup. The name is shortened to mie ayam or mi ayam. Bakmi ayam is a popular Chinese Indonesian dish and common in Indonesian cities. It can be served in a restaurant or from a hawker's trolley. 

The yellow wheat noodle is boiled in water until it achieves an al dente texture and mixed in a bowl with cooking oil, soy sauce and garlic. The oil coats the noodle in order to separate the threads. The oil can be chicken fat, lard, or vegetable oil. The chicken meat is diced and cooked in soy sauce and other seasonings including garlic. The chicken meat might also be cooked with mushrooms.
The seasoned chicken and mushroom mixture is placed on the noodles, and topped with chopped spring onions (green shallots). Bakmi ayam is usually served with a separate chicken broth, boiled chinese cabbage, and often wonton (Indonesian: pangsit) either crispy fried or in soup, and also bakso (meatballs). While Chinese variants might use pork fat or lard, the more common Indonesian mie ayam uses halal chicken fat or vegetable oil to cater to Muslim eaters.

Additional condiments might include tong cay (salted preserved vegetables), bawang goreng (fried shallots), acar timun cabe rawit (pickled cucumber and birds eye chilli), sambal and tomato ketchup.

[Various sources]

About the author

Hening is a laid-back ENTP (by upbringing) and a solar-Scorpio-and-lunar-Sagittarius (by birth). She believes that thrifting is an art form that helps rewire our brain circuits for the better.


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