April 3, 2011
by Aisah Wolfard

DAPOER AISAH: Recipe for Mie Ayam

By: Aisah Wolfard

mie ayam

Mie Ayam, By: Aisah Wolfard

A dish you will encounter everywhere in Jakarta, the capital city of Indonesia, is mie ayam. Mie means noodles and ayam is the Indonesian word for chicken. History shows that this food reached Indonesia’s shores during the massive migration of Chinese people to the island of Java around 1870, a consequence of the free trading policy under Dutch colonial rule.

A popular style of mie ayam is yamien, a dry version of mie ayam without any soup and with sweet soy sauce. The urban myth surrounding yamien tells of a bad guy who used to rob mie ayam sellers off their hardly earned money. Luckily, one day he tasted mie ayam and instantly turned into a good guy!

Now let’s all turn into good guys and cook some mie ayam!

Mie Ayam Recipe for 2

dumpling skin

Dumpling skin, sometimes comes in squares too

Ingredients :

250 g of instant noodles boiled & drained.

6 pieces of dumpling skin

50 g of caisim (Chinese cabbage variety, can be replaced by Bokchoi or other green leaved vegetables)

1 spring onion finely chopped

oil for frying

For the Chicken stew:

200 g of diced chicken fillet

1 1/2 tsp  sweet soy sauce

1 tsp soy sauce

Caisim, can be replaced by Kailan or Bokchoy

Caisim, can be replaced by Kailan or Bokchoy

150 cc water


3 cloves of garlic

1 / 2 white pepper

1 1/4 tsp salt

1/2 tsp sugar

For the Soup:

750 cc chicken broth

1 tsp salt

1/2 tsp chicken stock powder

How to Cook Mie Ayam:

  1. Soak the caisim in boiling water for 5minutes, remove and drain.
  2. Fold the dumpling skin in half, bend, fry until golden brown.
  3. Make the chicken stew: Heat 1 tablespoon of cooking oil, sauté ground spices until fragrant, add the chicken, soy sauce and water. Cook until slightly reduced.

To serve place the noodles in a bowl, add caisim and spring onion, top with chicken stew, pour with the sauce over just before serving. Add extra fried dumplings to taste. Fingerlickin’ good!

2 Responses to DAPOER AISAH: Recipe for Mie Ayam

Leave a Reply

Your email address will not be published. Required fields are marked *



Current month ye@r day *

Related articles

November 1, 2015 | by Latitudes

Kecap Manis: Indonesia’s National Condiments

A blend of soy sauce and palm sugar, kecap manis is as common a sight on Indonesian dining tables as rice, and is used in such signature Indonesia dishes as nasi goreng, tongseng, and semur. Like most other cultural traditions in Indonesia, kecap manis remains a part of daily life, but few are aware of the interesting history of this national condiment. This book explores the world of kecap manis through folklore, anecdotes, and recipes, showcasing this unique creation from a unique archipelago....