Everytime I am alone and need to cook for myself I always try to cook Indonesian food or Indonesian recipe. Perhaps because I know I will enjoy it, but also I can make some experiment without afraid got a protest from my husband. So this time, I tell a story when I cook Bakmi Ayam Jamur. For condition winter and cold like this (we had sunny winter here in Bourgogne, but still 3°C in the morning is really cold for me that usually had 30°C at Jakarta), this recipe is really good to try. Mie Ayam or Bakmi Ayam is chinese noodle with chicken. I can tell the best Mie Ayam is the one that sell by bike or by cart at the cluster area. We called it "Mie Ayam Sepeda" or "Mie Ayam Gerobak". I found it many when I used to lived at Pondok Pinang. Apart of those cheap and delicious Mie Ayam, there's famous franchise restaurant named Bakmi GM or Bakmi Gajah Mada. Once upon a time they start their franchise at the street name Gadjah Mada (Gajah Mada), so it be their naming restaurant that famous almost around Indonesia. If you have opportunities to visit my home country, Indonesia, try to search "Bakmi GM" restaurant. I'm sure you will not dissapointed. Another Bakmi restaurant that I recommend you to visit while in Indonesia (or Jakarta) is "Bakmi Naga" restaurant. Me, prefer it if I should choose between both of them, but many people said the opposite. This recipe I made based on recipe I found in cookpad. As usual, I adjust with my condition and limitation. The original recipe name is Bakmi GM special Ayam Jamur. I have no idea why they use trademark GM, perhaps because it taste like the one at Bakmi GM, but for me the better one is made by ourselves, because we manage the ingredients and how to cook it. I prefer to call my recipe as Bakmi Ayam Jamur, and keep the Indonesian name. In English Bakmi = Noodles, Ayam = Chicken and Jamur = Mushroom, just for you to figure out what it made out. Let's begin .. Ingredients (for 2 up to 3 persons) : - 200gr Egg Noodles - 50gr fresh Mushroom (or you can use canned mushroom) - 1 breast chicken - 3 up to 4 garlic - dry chives - 1 tbsp oyster sauce - 1 tbsp sweet soja sauce - 6 up to 7 tbsp salty soja sauce - 4 tea spoon chicken broth powder - 1 tbsp olive oil - Salt & Pepper - dry Parsley - 500 up to 750ml water Preparation : - Peel garlic and pressed 2 garlic and put it separate. - The rest of garlic, cut in minced and put it separate. - Cut chicken on the shape of small cubes, and put it separate. Let 1 up to 2 small pieces of chicken separate for make the chicken broth. - Using sauce pan, cook egg noodles on the boil water with 1tbsp olive oil for around 5 minutes or as recommended on the package. Drained it, and put it separate. How to Cook : Bakmi Ayam Jamur : - Using frying pan, cook minced of garlic with olive oil on medium heat for 1 minutes. - Add chicken, 2tbsp salty soja sauce, sweet soja sauce, oyster sauce, salt and pepper. Mixed them well and cook until chicken half cook. - Add mushroom and cook again until chicken and mushroom well cooked. - Take out chicken and mushroom cooked and put it separate. - Using salad bowl, add 4tbsp salty soja sauce, 2 tea spoon chicken broth powder and pepper and mixed them well. - Add cooked egg noodles inside the bowl and mixed them well. - Served the mixed egg noodles on the bowl and put the mixed chicken and mushroom on top of it and add dry parsley on top of it. - Served those Bakmi Ayam Jamur with Chicken Broth in other bowl or you can mixed them directly if you like. Chicken Broth : - Using sauce pan, boil water on medium heat and add pressed garlic and pieces of chicken inside. - Add dry chives, salt, pepper and 1 up to 2tbsp chicken broth powder. - Cook again until boiling, take out the garlic and pieces of chicken aside. - Served the chicken broth on the bowl and add dry parsley on top of it. - Served it together with Bakmi Ayam Jamur. Well, the way to eat Bakmi Ayam Jamur, you can directly pour the chicken broth on your Bakmi Ayam or put it separate on other bowl. If you buy Bakmi Ayam from bike or cart seller, usually they directly pour the chicken broth inside your Bakmi Ayam. But if you buy it at the restaurant, normally they put it separate, and let you mixed them as you wish. I love chicken broth, and usually ask double at the restaurant, because one I use to pour it directly on my Bakmi Ayam, and then add it with chilli (as usual), and I kept one bowl to just sip it using my table spoon.
Oh, and if you have crackers or fried dumpling, you can add it on top of your Bakmi Ayam Jamur. As you saw on the picture, I had no crackers, nor fried dumpling, still I can enjoy my Bakmi Ayam Jamur. It was a bit healing my homesick and food homesick. Aside Nasi Goreng, I think this is another Indonesian food that I missed so much. Btw. you can found the kind of noodles like this in other Asian countries, such as Singapore, China, Hongkong or Japan, but nothing can compare with "Bakmi Ayam Abang-Abang" (that's what we call Bakmi Ayam that sell with the bike or cart at cluster area aside call it "Bakmi Ayam Sepeda" dan "Bakmi Ayam Gerobak"). Note : in English Sepeda = Bicycle, Gerobak = Cart and Abang-Abang = a call for a man/guy/brother, but those man who sell Bakmi Ayam definitely not my brother (LOL). (/fin)
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Remember my posting just couple days ago about Boulettes de Boeuf à la Coriandre ? This time, instead of eat it as a snack/apperitif, I use the boulettes de boeuf mixed with tomate for my pasta sauce. The way I made tomate sauce also a bit different. Just before I browse on internet about several tips and recipe for tomate sauce, and I found out video and recipe Pâte à la sauce Tomate that I think is easy and delicious to try, but as usual I adjust with the ingredients that I had at home. Thus, mixed with my boulettes de boeuf, here my recipe for Pennes sauce Tomate avec Boulettes de Boeuf. Enjoy .. After several time try from my cook book, now I am back to my experiments with pasta. From all pasta : spaghetti, fettuchini, penne, macaroni, etc, I am not really favorite with penne. Just because I cook always spaghetti or macaroni, once a while my husband ask me for penne. So this one I cook with some experiments (no cook book, no Google). I cook it with shrimp and my husband like it too. I think you can change shrimp with chicken as well. Not all the time I cook with seafood. Btw Crevette = Shrimp in English. Here we go .. The challange when you write a blog about recipe, you will feel boring to cook the same dishes everytime. So, thanks to some recipe book I have, sometimes before dinner time, I spent my time to read and search any idea what to cook for tonight. It was not easy too, consider that not all ingredients available at home. So I need to adjust here and there. This recipe is used when I was so bored to cook bolognaise, and there're minced beef left at the refrigerator. I found this recipe on one of my recipe book : "1 million menu du monde", and after try it, i can suggest this for snack/appéritif or you can mixed it on your pasta. Galette or on the other language called it crepe/crêpe is one of the dishes that I had in France. Even just like a crepe, the kind of crepe that been used to make a galette in France is completely different like the normal crepe, well at least the one that normal crepe I knew at Jakarta. The crepe at Jakarta is crispy, thin (as well) but crispy. The crepe here is different. So, I prefer to call it galette, rather than crepe. As I once wrote about How to Eat without cooking, this story is about to implement that advise. This galette I can say is my husband speciality. I do not know why, but he cook galette better than me. So, if the menu of our dinner is galette, then is his turn to cook. Eventhough not 100% such my advise, I stil help to prepare and cut here and there of the ingredients. This galette you can combine as you wished for. For example, my husband do not like eggs, corn and chilli, so he exclude those ingredients on his galette. However, due to he is crazy with cheese, then his galette full of cheese. So, here we go how he cook it .. Ingredients (for 2 persons) :
Preparation :
How to Cook :
You do not need to add salt on your galette because basically the galette itself with ham (jambon) already salty enough. I named my galette as Galette aux Jambon Mélangé because mix of several ingredients that you can add/reduce/change as you wish, as you like. Sometimes we add salad mâche/lamb lettuce on our galette. Since I do not fancy enough with vegetables, I prefer not to add it on my galette now.
So, what the best way to spend weekend, other than eat without cooking ?? Bon weekend à tous, and enjoy your galette. :) (/fin) |
AuthorNewbie in the kitchen, that's why I call myself boekan (bukan) koki or "not a Chef" in Bahasa. Archives
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