Cwi Mie is one of unique food in Malang, people often confuse to tell the difference between cwi mie and chicken noodle (mie ayam) because Cwi Mie isn't much different from its partner, regular Mie Ayam (Chicken Noodle). The differences are the chicken sprinkle and the vegetable use. Regular Mie Ayam has more soggy chicken, contains mushroom and yuey choy (a family of bok choy) while Cwi Mie has drier chicken which is almost liked chicken floss and uses lettuce instead.
In the old days, cwi mie sellers were serving the noodle, lettuce, fried wontons, boiled wontons, beefballs and chicken sprinkle over in one bigger bowl. Lately, some cwi mie seller have created a fried wonton bowl for the serving plate. It's actually similar to baked tortilla bowl. Yep, it's a way of selling to attract more customers.
Cwi Mie
VS
Mie Ayam
(Chicken Noodle Mie)
We will provide the ingredients:
Cwi Mie Malang
- Malang Style Chicken Noodle -
Ingredients:
300 g fresh egg noodle
1 tbsp chicken oil
2 tsp soy sauce
½ tsp salt
100 g lettuce, rinse off
2 tbsp Chinese chives
2 tbsp fried shallots
Ready to use Asian beefballs
Fried wontons
Boiled wontons
Acar Timun (Cucumber Pickle)
Chicken Flakes:
2 tbsp chicken oil
3 cloves garlic, minced
1/3 tsp grated gingerroot
400 g ground chicken
½ tbsp oyster sauce
½ tsp ground white pepper
½ tbsp fried garlic
½ tbsp fried shallot
Chicken Stock For Soup
500 g chicken carcass, rinse off
1.5 L water
2 cloves garlic, bruised
3 stalks Chinese chives, cut into 3 cm(1-inch) long
2 shallots, halved
2 tsp ground white pepper
1 stick sugarcane (optional, it’s natural way of MSG substitution)
seasalt
Methods:
Chicken Stock:
In a stock pot, combine all ingredients and bring to a boil. Once it boils, simmer for about another hour.
Chicken Flakes:
Heat up the oil in a skillet. Stir fry garlic and ginger until fragrant. Add chicken until stiff. Combine other sprinkle ingredients except fried garlic and shallot. Keep string until chicken cooked and spices absorbed. Remove from the heat. In a food processor, combine chicken mixture with fried garlic and shallot, and process to form flakes.
Noodle:
In a pot, boil water and brew noodle until soften and drain. In a bowl, season noodle with chicken oil, soy sauce, ground white pepper and salt. It's important to season the noodle while it’s still hot.
Serving: Use two different size of bowls, larger and smaller. In a large bowl, place lettuce and add seasoned noodle. Then, put fried wonton, meatball, and boiled wonton. Top with chicken flakes, slices of chives and fried shallot. Serve with acar and a small bowl of chicken stock.
- Malang Style Chicken Noodle -
Ingredients:
300 g fresh egg noodle
1 tbsp chicken oil
2 tsp soy sauce
½ tsp salt
100 g lettuce, rinse off
2 tbsp Chinese chives
2 tbsp fried shallots
Ready to use Asian beefballs
Fried wontons
Boiled wontons
Acar Timun (Cucumber Pickle)
Chicken Flakes:
2 tbsp chicken oil
3 cloves garlic, minced
1/3 tsp grated gingerroot
400 g ground chicken
½ tbsp oyster sauce
½ tsp ground white pepper
½ tbsp fried garlic
½ tbsp fried shallot
Chicken Stock For Soup
500 g chicken carcass, rinse off
1.5 L water
2 cloves garlic, bruised
3 stalks Chinese chives, cut into 3 cm(1-inch) long
2 shallots, halved
2 tsp ground white pepper
1 stick sugarcane (optional, it’s natural way of MSG substitution)
seasalt
Methods:
Chicken Stock:
In a stock pot, combine all ingredients and bring to a boil. Once it boils, simmer for about another hour.
Chicken Flakes:
Heat up the oil in a skillet. Stir fry garlic and ginger until fragrant. Add chicken until stiff. Combine other sprinkle ingredients except fried garlic and shallot. Keep string until chicken cooked and spices absorbed. Remove from the heat. In a food processor, combine chicken mixture with fried garlic and shallot, and process to form flakes.
Noodle:
In a pot, boil water and brew noodle until soften and drain. In a bowl, season noodle with chicken oil, soy sauce, ground white pepper and salt. It's important to season the noodle while it’s still hot.
Serving: Use two different size of bowls, larger and smaller. In a large bowl, place lettuce and add seasoned noodle. Then, put fried wonton, meatball, and boiled wonton. Top with chicken flakes, slices of chives and fried shallot. Serve with acar and a small bowl of chicken stock.
There are some other type of Indonesian Noodle types from different region:
Mie Ayam Jamur Indonesia
(Indonesian Chicken Noodle)
(chinese - Indo Cuisine)
Mie Soup Ayam Medan
(Medan Style Chicken Noodle Soup)
Bakmi Godhok
(Java style Boiled Noodle)
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