Cwie Mie Malang

Main ingredients

  • 1 cup noodle
  • 1 teaspoon sesame oil
  • 1 teaspoon fried garlic
  • 1 teaspoon chopped green shallot

Seasoning for noodle :

  • ½ teaspoon sesame oil
  • ½ teaspoon chicken oil
  • ½ teaspoon light soy sauce
  • ½ teaspoon oyster sauce
  • 3 pieces wonton (see pantry)
  • 3 pieces bakso (meatball)
  • 3 full tablespoons minced chicken (see pantry)
  • 1 full hand Iceberg lettuce slices
  • 2 pieces Romaine lettuce
  • 2 pieces crispy wonton skin
  • 1 tablespoon Acar (see pantry)


  • Fried shallot
  • Fried garlic
  • Chopped green shallot

On the side

  • Chicken soup (see pantry)

Assembling the dish

  • Heat a pan of water and bring to the boil. In a meantime place Iceberg lettuce into a bowl and arrange Romaine lettuce as well.
  • Cross one side of each bakso and put into a pan with boiling water together with the wonton.
  • Cook for 1 minute.
  • Remove from the pan and reserve the water. Arrange wonton and bakso on the bed of Iceberg lettuce.
  • Blanch noodle in your pot of boiling water and add some sesame oil to separate the noodle.
  • Meanwhile prepare the noodle seasoning by mixing through sesame oil, chicken oil, light soy sauce and oyster sauce in a bowl.
  • Once cooked, place noodles into the bowl with seasoning and mix through.
  • Last add in fried shallot, fried garlic and chopped green shallot, toss for few second.
  • Place the noodle in a bowl next to wonton and bakso.
  • Top with minced chicken and served with crispy wonton skin and acar.
  • Sprinkle with fried shallot, fried garlic and chopped green shallot. served with a small bowl of hot chicken soup.



  • 1 full tablespoon minced chicken
  • 1 drop sesame oil
  • 1 pinch chicken powder
  • 1 pinch salt
  • 1 pinch grated ginger
  • 2 wonton skins


  • Combine chicken and seasoning together in a bowl.
  • Take a wonton skin, fill with half tablespoon of chicken mixture.
  • Wet the side of wonton skin, fold the skin into half circle shape and pinch the edges very closely.



  • 1 cup minced chicken
  • 2 tablespoons chicken oil (cooking chicken fat in some amount of oil)
  • 1 tablespoon chopped ginger
  • 1 tablespoon chopped garlic
  • 1 tablespoon soya sauce
  • 1 tablespoon oyster sauce
  • 1 teaspoon salt


  • Heat oil in a pan, fry off chopped garlic and ginger and then add minced chicken into the pan, break up the meat while stirring.
  • Add in soya sauce, oyster sauce, salt and continue to stir through until it turns into small pieces.
  • Remove from the pan and set to one side.



  • 1 medium cucumber / 100 grams, deseeded and cut into jardinière
  • 10 pieces small green chilli whole
  • 200 ml rice vinegar
  • 100 ml water
  • 3 tablespoons / 50 grams sugar
  • 1 teaspoon / 10 grams salt


  • In a pan, combine sugar, salt, vinegar and water, bring to the boil and stir well until sugar and salt has completely dissolved.
  • Turn off the heat and allow to cool down.
  • Once cool, transfer acar liquid into a jar and add in cucumber and chilli, put on the lid and soak cucumber and chilli at least for 2 hours before serving.
  • T Best to store it in the chiller.



  • 1 cup chicken stock
  • 1 teaspoon chopped green shallot
  • 1 teaspoon fried shallot


  • Place chicken stock in a small bowl and sprinkle with chopped green shallot and fried shallot.
1 portion