Indonesian Noodle Delights Part 2 Of 4       2024/6/15 Sat

Indonesian noodles are a significant aspect of Indonesian cuisine which is itself very diverse. Indonesian cuisine recognizes many types of noodles, with each region of the country often developing its own distinct recipes.

Mie，Mi，Mee  or Kwetiau means noodle in Indonesian language. 

I am preparing  12 Indonesian noodle dishes for 4 episodes.

4 Episodes exploring：

Part 1：Ifumi; Ketoprak; Kwetiau Ayam               《Published》

Part 2：Betawi Laksa; Mie Aceh; Mie Ayam          《Now》

Part 3：Mie Celor; Mie Goreng; Mie Kangkung   《Next》 

Part 4：Mie Kocok; Mee Rebus; Soto Mie             《Later》

Part 2：Betawi Laksa; Mie Aceh; Mie Ayam

▲ 4. Betawi Laksa

Laksa is a spicy noodle dish popular in Southeast Asia. Laksa consists of various types of noodles, most commonly thick rice noodles, with toppings such as chicken, prawns or fish. Most variations of laksa are prepared with a rich and spicy coconut curry soup or a broth seasoned with asam (tamarind or gelugur).
Originating from Peranakan Chinese cuisine, laksa recipes are commonly served in Singapore, Indonesia, and Malaysia.
Betawi Laksa (Laksa Betawi) is a laksa variant from Jakarta, Indonesia, is similar to Bogor Laksa. However, Betawi Laksa is accompanied with basil leaves, chives, rice vermicelli, and perkedel. The thick yellowish coconut milk based soup contains ground (dried shrimp) to give it unique taste.

INGREDIENTS
· 800 gr chicken breast fillet about 28 oz, cut into bite-size pieces
· 2 Tbsp cooking oil
· 2 cups chicken broth
· 2 cups coconut milk

INGREDIENTS TO GRIND:
· 30 gr dried shrimp soak in warm water until soft
· 4 cloves garlic
· 1 large onion
· 1 inch fresh ginger
· 1 Tbsp sambal oelek or more if you want it spicier. You can also use this chili paste

Sambal oelek
Ground chilli pepper with salt, sugar, cooking oil, shallot, garlic, ginger, lemongrass, shrimp paste, and anchovies

SPICES AND HERBS:
· 2 tsp turmeric powder
· 1 tsp coriander powder
· 1 tsp galangal powder
· 1 stalk lemongrass
· 2 bay leaves
· 3 kaffir lime leaves

SEASONINGS:
· 2 tsp salt or more to taste
· 1 tsp sugar or more to taste
· 1/2 tsp ground white pepper

CHOICE OF NOODLES: (CHOOSE ONE)
· Rice noodles (bihun) prepare according to directions on the package
· Mungbean thread noodles (soun) prepare according to directions on the package

SERVE WITH:
· 200 gr mungbean sprouts (tauge) blanched in hot water
· 2 hard-boiled eggs cut into quarters
· Crispy fried shallots / bawang goreng
· Emping crackers
· Limes

GARNISHES:
· 1 stalk green onion finely chopped
· Fresh mints and/or basil leaves

INSTRUCTIONS
1. Place all ingredients to grind in a food processor and process into a paste. Add the cooking oil to help it going
2. Preheat a large heavy-bottom pot. Add cooking oil (if you haven't added it when you grind the ingredients above). Add the ground ingredients and stir fry until they smell really good, about 3 minutes or so
3. Add the chicken pieces followed by turmeric, coriander, galangal powder, and seasonings. Stir to mix everything and cook until the chicken just turn opaque and add chicken broth, lemongrass, kaffir lime leaves, and bay leaves. Bring to a boil and then lower the heat to simmer until the chicken pieces are cooked through, about 15-20 minutes. Then stir in the coconut milk. Have a taste and adjust the seasonings to your taste

SERVING:
1. Portion the cooked noodles into individual serving bowl. Portion out some chicken pieces. and beansprouts. Ladle the hot soup over
2. Add hard-boiled pieces, chopped green onions, bawang goreng, and fresh mint and/or basil leaves. Squeeze some lime juice over if you like. Serve immediately when it's warm.

▲ 5. Mie Aceh

Provinsi Aceh is a semi-autonomous Indonesian province on the northwest tip of Sumatra Island. Its capital is Banda Aceh. The vast majority of the Acehnese people are Muslims.

Mie aceh or mi aceh ("Aceh noodle") is an Acehnese curried spicy noodle dish. The dish is often described as Aceh-style spaghetti.

The thick yellow noodles are served with slices of beef, goat meat, lamb, mutton, and seafood, such as shrimp or crab. They are served in rich, hot and spicy curry-like soup. The bumbu spice mixture consist of black pepper, red chili pepper, shallot, garlic, coriander, candlenut, caraway, turmeric, ginger, galangal and star anise. The noodle and spices are cooked with bean sprouts, tomato, cabbage and celery. Mie Aceh usually uses thick yellow noodles, in similar size to Japanese udon noodle and Italian spaghetti pasta. To ensure its authenticity, most of mie Aceh restaurant's noodles are home made.

INGREDIENTS
· 300 g fresh egg noodles spaghetti is a great substitution too
· 2 Tbsp cooking oil divided
· 200 g large shrimp deveined and pat dry with paper towel
· 1 small purple onion thinly sliced
· 1/4 whole cabbage shredded
· 1 large tomatoes seeded, diced
· 1 cup chicken/beef broth more if you want it more soupy
· 2 cups mung bean sprouts

STIR-FRY SAUCE (AMOUNT IS ENOUGH FOR 4-5 SERVINGS）:
· 50 g dried red chili
· 1 star anise
· 7 cardamom pods
· 5 candlenuts
· 80 g sambal oelek or use fresh red chili
· 30 g bird's eye chili
· 40 g garlic
· 100 g purple onion diced
· 20 g ginger
· 30 g roasted peanuts
· 15 g coriander seeds
· 1/2 tsp caraway or fennel seeds

· 1/2 cup oil
· water as needed

SEASONINGS:
· 1 tsp good-quality curry powder
· 3 Tbsp soy sauce or more as needed
· 2 Tbsp sweet soy sauce
· 1/4 tsp ground black pepper
· Salt to taste

OPTIONAL ACCOMPANIMENTS:
· Emping Crackers
· Squeeze of lime juice

INSTRUCTIONS

PREPARE THE SAUCE:
1. In a large skillet, preheat 1 Tbsp of oil over medium heat. Add all the ingredients for the sauce and stir fry until aromatics, about 5 minutes. Take care not to burn the dried chili as they can turn bitter

2. Transfer to a blender or a food processor and blend until it is a smooth puree consistency. Add a bit of water if necessary to help it blend, but try not to add too much

3. Pour the sauce back into the pan and cook again until water evaporates and the oil starts to separate, this may take 15-20 minutes over medium heat. Remove from the heat and let it cool down completely and then store in a jar. They can be kept in the fridge for up to one week or in the freezer for up to one month

COOKING:
1. If you are using dried spaghetti or dried egg noodles/lo mein noodles, cook to al dente or undercooking a little bit is fine too and then rinse in cold water. Set aside.

2. Place all the ingredients to be ground in a food processor and process into a smooth paste. The oil should help the grinding process going. Add a bit of water if necessary to help it get going.

3. Preheat a large wok or skillet with 1 tsp of oil on high heat. When it's hot, add in the shrimp and stir fry until they turn pink and cook through, about 1-2 minutes (might be less if the shrimp is smaller). Dish them out from the wok/skillet and set aside. In the same wok/skillet, add the rest of the oil and let it preheat. Add the sliced onion and stir fry until aromatic, about 3 minutes.

4. Add about 5 tablespoonfuls (more or less depending on how spicy you want) of the mie aceh stir-fry sauce and stir fry for about 3 minutes. Add the cabbage and tomatoes and toss with the sauce and cook for about 1 minute. Add the broth and bring to a simmer and cook for about 3 minutes. Add the noodles followed by the seasonings. Toss to mix everything. Cover with a lid and cook for about 2 minutes. Uncover and add the beansprouts and toss to mix. Have a taste of the sauce and adjust by adding more salt if necessary. Off the heat. The residual heat will soften the beansprouts but they are still slightly crunchy and not mushy

TO SERVE:
1. Garnish with chopped green onion and emping crackers on the side

▲ 6. Mie Ayam

Mie ayam, mi ayam, or bakmi ayam (Indonesian for 'chicken bakmi', literally chicken noodles) is a common Indonesian dish of seasoned yellow wheat noodles topped with diced chicken meat (ayam). It is derived from culinary techniques employed in Chinese cuisine. In Indonesia, the dish is recognized as a popular Chinese Indonesian dish, served from simple travelling vendor carts frequenting residential areas, humble street-side warung to restaurants.

Ingredients

Chicken Toppings
· 500 g boneless chicken thighs, cubed
· 6 cloves garlic, minced
· 1 tsp ginger paste
· 2 tbsp mushroom flavoured soy sauce
· 1 tbsp kecap manis
· 1 tbsp oyster sauce
· 1 1/2 cup chicken stock
· 1 tbsp cornstarch
· oil

Meatballs
· 350 minced beef or pork
· 1 small shallot, minced
· 1 egg
· 2 tbps cornstarch
· salt

Chicken Soup
· 3 litres water
· 1 kg chicken soup bones
· 6 inch sugar cane, peeled and cut in half
· 1 thumb sized ginger, sliced
· 4 shallots, roughly chopped
· 6 cloves garlic, pounded
· black pepper corns
· fish sauce

Others
· Fresh egg noodles
· Chicken oil or vegetable oil
· Meatballs
· Blanched kailan
· Sambal bakso
· Ground white pepper

Sambal bakso

Ingredients

10g or 5-6 stalks of bird’s eye chillies (use red chillies for less heat)
1/4 tsp salt
1 tsp sugar
1 tbsp apple cider vinegar
1/4 cup bakso broth

Bakso broth is usually made with beef bones, stewed for a couple hours to get the full flavours.

Directions

Add all of the ingredients to a blender. Blitz to a fine sauce. 

Instructions

Chicken Toppings
1. In a bowl mix together mushroom flavoured soy sauce, chicken pieces, cornstarch and freshly ground black pepper. Set aside.

2. In a wok add oil and sauté garlic and ginger, add marinated chicken and cook for 5 minutes.

3. Add all of the remaining ingredients and continue to stir fry, cook until sauce is reduced and thickens. Turn heat off then set aside.

Meatballs
1. Mix all ingredients in a bowl then form them into small balls. Set aside.

Chicken Soup
1. In a large pot combine all Chicken Soup ingredients, bring to a boil. Simmer in low heat for 45-60 minutes then turn heat off.

2. Using a fine sieve, drain soup into another pot.

3. Place pot in medium heat then bring it to a boil, add and cook prepared meatballs on chicken stock.

Other
1. Cook noodles according to packet instructions, drain then set aside.

2. In a big bowl combine one serving of cooked noodles, drizzle of chicken oil, light soy sauce and ground white pepper. Mix well.

3. Top with cooked chicken and blanched kailan.

4. Place chicken soup with meatballs on a smaller bowl.

5. Serve both bowl with sambal bakso on the side.

Next,  Indonesian Noodle Delights Part 3 Of 4 

  

Publisher： Chef Kar Delight