Recipe of the Chicken Mie Pangsit, an Indonesian food pillar

Recipe of the Chicken Mie Pangsit, an Indonesian food pillar

Chicken Mie Pangsit

with dry egg noodles, chicken dumpling and choy sum, served with prawn cracker, chicken broth and sriracha sauce.

A new cooking experience

We’re embracing technology while also acknowledging the world situation. So, I’ve been doing my best to set up my restaurant Monsoon remotely. Although I can’t be in Hong Kong personally, I’ve regularly liaised with Chef Budiana and the Monsoon team via video conferencing and working live online with Zoom. Then came an idea: to offer people a new experience of cooking from home. We start this new masterclass series with a pillar of the Indonesian food culture, derived from the traditional Chinese cooking techniques: the “mie ayam pangsit” (seasoned noodles served with diced chicken on top)
Will Meyrick

portions

minutes

Summary

Main Ingredients
  • chicken mince 60g
  • dry egg noodles 90gr
  • choy sum chopped 50gr
  • chicken dumplings 4 pcs
  • bamboo and water chestnuts diced 30gr
  • garlic oil 1 tbsp
  • dark soy 1 tea spoon
  • light soy 1 tea spoon
  • kecap manis (sweet soya sauce) 1 tea spoon

 

Noodles seasoning
  • chicken powder 1 tbsp
  • sugar 1 pinch
  • salt 1 pinch
  • pepper 1 pinch
mix with some hot water, reserve.

A variant from Malang, Java Indonesia

Chicken broth

  • 2 Tablespoons of Chicken Powder per cup of water
  • coriander root
  • ginger
  • white pepper

boil all ingredients together
drain the broth
reserve

Garnish

coriander leaf ginger julienned

Step by Step Instructions

step 1 : wok

Warm garlic oil in a wok or a pan

step 2 : stir

Stir your chicken minced, then add bamboo and water chestnuts

step 3 : seasoning

When the meat is coloured, add dark soy, light soy, then sweet soy

step 4 : stir

Stir well until darken. Then reserve.

step 5 : blanch

In the meantime, blanch the dumpling until soft. blanch the choy sum blanch noodles

step 6 : seasoning noodles

Drain noodles and mix with the noodles seasoning

step 7 : dressing

Put seasoned noodles in a bowl Add your blanched choy sum Add the dumplings Top with your seasoned chicken Add a prawn cracker Garnish Serve the chicken broth aside, and a cup of Sriracha sauce

Selamat Makan

Enjoy your Chicken Mie Pangsit!

Celebrating Street Food In Indonesia

Celebrating Street Food In Indonesia

Celebrating Street Food In Indonesia by Will Meyrick

FOOD CULTURE | INDONESIA

Published in NOW! Bali – October 2018

When we think of  “street food”, the image that most often comes to mind is the street foods of Thailand and Vietnam, where the food served on and from the street is from established, menu based, street located stations that will prepare a dish to the customers order from a range of specialities. Food trucks, streetside stalls set up with multiple styles of grills, stir frying, steaming and boiling components. 

Here in Indonesia ‘street food’ operates on a whole other level, street food is both static and mobile, the best alignment to Thai Street Food would actually be Warung food and the street food, the kaki limas, the push carts are more like mobile snack vendors. 

Will Meyrick in Denpasar 2019

Will Meyrick In Denpasar, Bali

A “KAKI LIMA”

WITH RINRIN MARINKA

WOMAN SELLING SATAY

Much of the cart food is fried foods “Gorengan” ayam goreng, tempe goreng, tahu isi, that customers buy on the go, they don’t have stools or tables around them. Bakso carts do travel though , rolling through neighbourhoods serving out their meal-in-a-bowl soups to customers that eat standing at the cart, handing back the bowl when they have finished.

It’s the Warungs that are really serving what could best be described as street food and their story is one that gives a clear, cultural understanding of the archipelago and the Southern China Sea trade routes in its telling

a typical Indonesian warung

In Bali many will have been introduced to the warungs through the Padang and Minangkabau style establishments that serve daily dishes from large bowls arranged on shelves in front of a window, often protected from the heat and dust of the street and flies by a gauze curtain.

Here whole small fish, chunks of beef, bowls of deep red sauces and bright green sambals along with bite sized parcels of stuffed tofu and stringy, deep green kang kung sit at room temperature waiting to be served around a steaming mound of rice. This is the home cooking of coastal and mountain West Sumatra.

The Minangkabau warungs were established originally to feed the generations of young men who, according to cultural tradition, leave their homes to make their way in the world and marry out , thus ensuring the continued extension of their tribe.

Warungs provide for vast numbers of ‘homesick’ and help them maintain links with their traditions through the provision of ‘home’ foods. In Medan Northern Sumatra the large community of Tamils celebrate their festivals of Durga Puja, Gandhi Jayanti, Independence Day and Republic Day with aromatic Biryani dishes, Malabar curries and soft pancake-like dosas.

A Padang Restaurant Shelf

The Afghans and Yemeni’s introduced the cumin flavoured rice of Nasi Kabuli and beautifully grilled goat meats, while the Chinese brought in rice noodles, the dumplings and the Siew Mai dishes, served with peppery, chili fired soups and the Malay diaspora brought with them the delicate karis, or curries, creamy with coconut milk lifted with lemongrass and galangal to keep their communities of traders, itinerant field, plantation and dock workers eating well.

This is what makes Indonesian food so interesting, complex and fascinating because to add to the fabric of this culinary anthropological puzzle insular, indigenous communities contribute their own dishes to the kaleidoscope.

BU SIE ITEK
ORIGIN: ACEH
(MAMA SAN VERSION)

SATE PADANG
ORIGIN: PADANG PANJANG
(HUJAN LOCALE VERSION)

MARTABAK TELOR
ORIGIN: LEBAKSIU TEGAL
(MAMA SAN VERSION)

From the isolation of mountainous Toraja and the bamboo filled meats and spices that takes hours of cooking over smoking coconut husks  to the far flung Eastern Island culture where refrigeration is scarce and food is best prepared daily by the local warung utilising the daily catch and the slim pickings of arid grown corns, greens and chilies and everywhere in between the Indonesian internally displaced rely on Warungs for a connection to their place of birth. 

UDANG WOKU
ORIGIN: MANADO
(HUJAN LOCALE VERSION)

Warungs often appear to have sprung from the private homes of the women who prepare and serve the food of their birth place, and they do this with pride. The style of food preparation in the archipelago , based, as it is, on limited resources, requires preparation time and a commitment  to create the best possible dishes.

DENDENG BALADO
ORIGIN: SUMATRA
(MAMA SAN VERSION)

AYAM TALIWANG
ORIGIN: LOMBOK
(HUJAN LOCALE VERSION)

BETUTU – ORIGIN: BALI
CUMI CUMI KALIO
ORIGIN: PADANG
(HUJAN LOCALE VERSIONS)

The balances of spices, herbs and the long cooking of less than prime cuts of meat in order to use all available ingredients, think chicken feet, short cut rib bones, dried fish or fermented pastes and soy cakes also demand a knowledge and a passion to create so it makes sense that the women, with families to take care of, would open up the front of their homes from where they could serve their loyal customers.

  Ibu-Ibu’s Secrets

And here from a tale of culinary adventure, we move into one that illustrates the character of Indonesia, and certainly its women. In my travels across almost the entire country, I have learned that the women of warungs are highly regarded in their community.

They are revered for their consistent provision of the best tasting foods from ‘home’, they build up their reputation so much so that they run sometimes two or more warungs under strict supervision with only a handful of helpers, often members of the extended family, who keep the valued recipes of the dishes under tight lock and key.

And I am not joking, I once tried to extract some information from a Bukit Tinggi matriarch who demanded I offer her my car in exchange!

There are male warung owners too, but not as many, the previously mentioned Yemini community have male dominated kitchens while many years ago a  Chinese immigrant arriving in Jakarta began a small noodle stall that now has over 20 branches run by the original owner’s family.

A WOMAN COOKING IN BUKIT TINGGI

PEPES IKAN
ORIGIN: WEST JAVA
(SARONG BALINESE VERSION)

RAWON
ORIGIN: MALANG
(HUJAN LOCALE VERSION)

OCTOPUS RENDANG
ORIGIN: PADANG
(HUJAN LOCALE VERSION)

Warungs truly are the grassroots of Indonesia’s culture, they tell the history, they show the tenacity of the island’s women and they illustrate clearly the very real nature of community in a continent that spans from the tips of Malaysia and Singapore to the highlands of Papua and encompasses over 13,000 islands.

My recommendation to anyone at all interested in discovering Indonesia is to spend time in these wonderful places, always look at the ones that are busy, pay no heed to the decor and jump in.

As was told to me many years ago, while you love Indonesia and you love your Indonesian wife until you learn about Indonesia’s food you will never understand either!

Bumbu Merah

Bumbu Merah

Bumbu Merah

Fiery fresh chili spice paste

An Indonesian basic!

Chillies, garlic, shallots and the spice of the coriander seed give this finely pounded paste a superb kick.

You can also try it with a twist of sharp lime juice to serve with grilled or raw marinated fish dishes.

Will Meyrick

portion

minutes

Summary

Ingredients
  • 20gr of red small chilli
  • 300gr of red big chilli
  • 125gr of garlic
  • 80gr of shallot

 

Method

Roughly chop all ingredients then pound to a paste.

Bumbu Kele

Bumbu Kele

Bumbu
Kele

Simple Balinese spice paste

An all purpose tropical cooking paste

This simple spice paste uses the typically Indonesian root aromat spices of ginger, turmeric and galangal along with creamy candlenuts and coconut flesh and the exotic spices of nutmeg and clove to bring a distinctly tropical flavour to meat, chicken or fish.

Discover more by reading The Betutu Story

Will Meyrick

portion

minutes

Summary

Ingredients

  • 132 grams garlic
  • 50 grams ginger
  • 20 grams galangal
  • 55 grams kencur
  • 50 grams candlenut
  • 35 grams black pepper
  • 100 grams coconut flesh
  • 5 grams turmeric
  • 5 grams jangu
  • 1 gram clove
  • 1 gram nutmeg
  • 200 ml cooking oil

 

Method

Roughly chop all ingredients then pound to a paste.

Heat oil in a pan, fry off until fragrant for 10 minutes.

Bumbu Base Genep

Bumbu Base Genep

Bumbu
Base Genep

Magic spices of Indonesia

Bring some magic to your table

Bumbu Genep is the basis of nearly every Balinese dish and contains 13 magical spices. It is believed to have been part of Balinese history for more than 2,000 years delivered as a present from the gods to the five children of King Pandu.

Discover more by reading The Betutu Story

Will Meyrick

portion

minutes

Summary

Ingredients

  • 1 cup galangal, peeled
  • ¼ cup turmeric, peeled
  • ¼ cup kencur, peeled
  • ¼ cup ginger, peeled
  • 3 pieces lemongrass
  • 12 pieces small green chillies
  • 1 cup shallot
  • ¾ cup garlic, peeled
  • 4 – 5 pieces candlenut
  • 1 tablespoon coriander seeds
  • 1 tablespoon black pepper
  • 1 tablespoon dried shrimp paste
  • ½ tablespoon long pepper
  • ½ teaspoon clove
  • 2 tablespoons wewangen Balinese spices (2 teaspoons coriander seeds, 1 teaspoon black pepper seeds, ¼ teaspoon nutmeg)
  • 2 pieces salam leaves
  • Oil for frying

 

Method

Finely chop all ingredients except salam leaves or blend if not up to doing it traditional way.

Then fry out the paste with oil and salam leaves until fragrant.