| 词条 | Mie ayam |
| 释义 |
| name = Bakmi ayam | image = Mi ayam jamur.JPG | image_size = 250px | caption = Bakmi ayam with mushroom, chinese cabbage and chicken broth soup. | alternate_name = Mi ayam cincang, bakmi ayam, Chicken noodles | country = Maritime Southeast Asia | region = Southeast Asia | national_cuisine = Singapore, Malaysia, Indonesia | creator = Ethnic Chinese communities in Indonesia, Malaysia and Singapore | course = Main course | served = Hot | main_ingredient = Noodle, chicken meat, soy sauce, garlic, cooking oil (from chicken fat or vegetable oil), chicken broth, chinese cabbage, scallions | variations = | calories = 1 bowl of mie ayam contains 500 calories.[1] | other = }} Mie ayam, mi ayam or bakmi ayam (Indonesian for 'chicken bakmi') is a common Southeast Asian dish of seasoned yellow wheat noodles topped with diced chicken meat (ayam).[2] It especially common in Indonesia,[3] Singapore and Malaysia, and can trace its origin to Chinese cuisine.[4][5] In Indonesia, the dish is recognized as a popular Chinese Indonesian dish,[4] served from simple travelling vendor carts frequenting residential areas, humble street-side warung to restaurants. Preparation and servingThe 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.[6] 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 ({{lang-id|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.[7] Additional condiments might include tong cay (salted preserved vegetables), bawang goreng (fried shallots), daun bawang (leek), kulit pangsit goreng (fried dumpling skin), acar timun cabe rawit (pickled cucumber and birds eye chilli), sambal and tomato ketchup. Mie Ayam "chicken noodle" can be served in two different variants, which is sweet noodle (Mie Manis) and salty noodle (Mie Asin). For the sweet noodle, the noodle maker will put additional sweet soy sauce kecap manis, so the appearance will be a little bit brownish. VariantsOther types of noodles such as bihun (rice vermicelli) and kwetiau (flat noodle) might be served in the same recipe instead of the bakmi. Kwetiau ayam (chicken kway teow) and bihun ayam (chicken bihun) refer to almost exactly the same recipe with mie ayam by replacing yellow wheat noodle with flat noodle or rice vermicelli. In Indonesia, the name is shortened to mie ayam or mi ayam. In Indonesia chicken noodles is always seasoned with soy sauce and chicken oil, made from chicken fat and spices mixture (clove, white pepper, ginger and coriander), and usually served with a chicken broth soup.[7] Different with Indonesian chicken noodles, traditionally in Singapore, curry powder was added to the stock, and the soup enhanced with oyster sauce and green onions.[8] Also, fish dumpling and mushroom were added. See also{{commons category|Mie ayam}}
References1. ^{{cite web|title=Calories in Indonesian Food Mie Ayam |work=My Fitness Pal |url=http://www.myfitnesspal.com/food/calories/187387722 }} {{Indonesian cuisine}}{{noodle}}{{Chicken dishes|state=collapsed}}2. ^{{cite web | title= Chicken Noodles / Mie Ayam | author = Marvellina | work = What to Cook Today | url = http://whattocooktoday.com/chicken-noodles-mie-ayam.html}} 3. ^{{cite book | title = Noodle! 100 Amazing Authentic Recipes | author = MiMi Aye | publisher = A&C Black | year = 2014 | isbn = 9781472910615 | url = https://books.google.co.id/books?id=gdrHAwAAQBAJ&pg=PA105&dq=bakmi+ayam+Chinese+Indonesian+noodle&hl=id&sa=X&ved=0ahUKEwjGpvvGyvjKAhXCC44KHWO0CX0Q6AEIHTAA#v=onepage&q=bakmi%20ayam%20Chinese%20Indonesian%20noodle&f=false | page = 105 | accessdate = 15 February 2016}} 4. ^1 {{cite book | title = A New Approach to Indonesian Cooking | author = Heinz Von Holzen | publisher = Marshall Cavendish International Asia Pte Ltd | year = 2014 | isbn = 9789814634953 | page = 15 | url = https://books.google.co.id/books?id=pRuiBQAAQBAJ&pg=PA15&dq=mie+ayam+Chinese+Indonesian+chicken+noodle&hl=id&sa=X&ved=0ahUKEwjA4IKlyPjKAhWDCI4KHRzMC4oQ6AEIGTAA#v=onepage&q=mie%20ayam%20Chinese%20Indonesian%20chicken%20noodle&f=false | accessdate = 15 February 2016 }} 5. ^{{cite book|author1=Geok Boi Lee|title=Classic Asian Noodles|url=https://books.google.com.my/books?id=TsCV6YZXPQoC&pg=PA2&lpg=PA2&dq=history+of+noodles+in+southeast+asia&source=bl&ots=dVudfM_8JB&sig=qJIOr3EZt0nJTbaLHBF8W39N38Q&hl=en&sa=X&redir_esc=y#v=onepage&q=history%20of%20noodles%20in%20southeast%20asia&f=false|year=2007|publisher=Marshall Cavendish|isbn=978-981-232-922-6|pages=47–48}} 6. ^{{cite web | title = Mie Ayam Jamur (Indonesian Chicken Mushroom Noodle) Recipe | work = Indonesia Eats | date = June 24, 2010 | author = Pepy Nasution | url = http://indonesiaeats.com/mie-ayam-jamur-indonesian-chicken-mushroom-noodle-recipe/}} 7. ^1 {{cite web| title = Chicken Noodle Soup (Mie ayam) | work = Indonesian Recipe | url=http://www.indonesia-recipe.com/chicken-noodle-soup-mie-ayam/}} 8. ^{{cite web | url=http://www.taste.com.au/recipes/28807/chicken+singapore+noodles |title=Chicken Singapore noodles}} 4 : Indonesian Chinese cuisine|Indonesian noodle dishes|Indonesian chicken dishes|Street food in Indonesia |
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