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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 . [ 3 ] [ 4 ] It is derived from culinary techniques employed in Chinese cuisine .
Fannie Merritt Farmer included a recipe in her 1911 publication on catering. [15] The Fannie Farmer Cookbook includes a recipe for Chicken à la King in the 1906 update. [16] In James Beard's 1972 American Cookery, the recipe calls for mushrooms, green bell pepper, onion, and pimiento together with chicken in a velouté sauce with sherry. [17]
Lontong cap go meh is actually not a single dish but more of a meal set with several side dishes, served in similar fashion to nasi campur or nasi Bali.It is a combination of several Javanese favourite dishes—each often prepared and cooked separately—and combined in a single plate prior to serving.
Bakmi or bami is a type of wheat noodle with a slightly pale yellow colour. The most common type of bakmi in Indonesia is mi kuning or 'yellow noodles' made from finely ground wheat, sometimes enriched with eggs as mi telur (egg noodle) made into dough, ground and run through holes to create noodle strings.
Kwetiau ayam, kuetiau ayam or sometimes kwetiau ayam kuah (Indonesian for 'chicken kway teow') is a common Chinese Indonesian dish of seasoned flat rice noodles topped with diced chicken meat . It is often described as a kwetiau version of the popular mie ayam (chicken noodles), and especially common in Indonesia , and can trace its origin to ...
Bakmi goreng, fried bakmi noodles. Bihun goreng, fried thin rice noodle with spices, fried shallots and chili darkened with sweet soy sauce. Char kway teow, stir-fried noodle with egg, slices of sausages, fishcake, beansprouts, and less commonly with other ingredients. This noodle dish almost similar to kwetiau goreng.
Ayam kluyuk or koloke (咕嚕雞), chicken in sweet and sour sauce. Babi hong, pork belly cooked in various Chinese seasonings and sauces; including several types of soy sauces, oyster sauces and cooking wine. Babi kecap, pork belly in kecap manis (sweet soy sauce) and spices.
' Java noodles '), also called as mi jawa or bakmi jawa in Indonesia, or mee Jawa in Malaysia is a traditional Javanese style noodle, [1] commonly found in Indonesia and Malaysia. The dish is made of yellow noodle, chicken, vegetables, egg and spices. The recipe however, is slightly different between mie jawa in Indonesia and mee Jawa in Malaysia.