For the petis, I used petis udang (fermented shrimp paste), product of Ny. Siok from Sidoarjo :D. There are some kinds of petis, but here, the two most popular are petis udang (made of shrimp) and petis ikan (made of fish).
Those food use petis as seasoning mentioned above taste really good, I love every of them. So, now it’s the time for my chicken noodle married with the special taste of petis! And my curiosity ended up very sweet. My “Mie Ayam Bumbu Petis” tastes REALLY good and special. Emping goreng (Indonesian chips made of Melinjo/Gnetum gnemon) also makes the chicken noodle sounds even better. In Bahasa I will say it as “Enaaaakkkk pake bangeeeettttt” (slang, yes Indonesian loves to prolong words as exaggeration and to make it more expressive hehehe :D). It’s one of the best-est chicken noodles that I ever have :D. I THANK my recipe book for this special recipe. Why didn’t I make it before? And I wonder why I couldn’t find Mie Ayam Bumbu Petis sellers in Malang? Maybe I shall be the one, LOL :D
Mie Ayam Bumbu Petis
Source: Aneka Masakan Mi, Bihun, dan Kwetiau Populer
4 rolls fresh egg noodle, boiled and strained
2-3 small bunches of choy sum (flowering cabbage), trimmed and cut into 6-cm lengths, blanched
Emping goreng (Indonesian chips made of Melinjo/Gnetum gnemon)
Crispy fried shallot
1 boneless chicken breast
100 gram straw mushroom
3 tbsp vegetable or olive oil to saute
5 shallots, chopped
5 cloves of garlic, chopped
2 ½ tbsp petis udang (fermented shrimp paste)
1 tbsp kecap manis (sweet soy sauce)
1-2 tsp salt
½ tsp sugar
350 ml water
1 tbsp corn starch, dissolved with 4 tbsp of water
2 tbsp vegetable or olive oil to saute
5 shallots, thinly sliced
4 cloves of garlic, thinly sliced
1-2 Salam leaves (Indonesian Bay Leaves)
2 cm fresh galangal, bruised
2 cm fresh ginger, bruised
500 ml chicken stock
2 tsp salt
1 tsp ground white pepper
2 tbsp kecap manis (sweet soy sauce)
1. Chicken Topping: cut the chicken breast into small chunks. Slice the straw mushroom, set aside. Saute shallot and garlic until fragrant. Add in chicken, mushroom, petis udang (fermented shrimp paste), kecap manis (sweet soy sauce), salt, ground white pepper, sugar, and water. Stir well and cook until done. Add the dissolved corn starch, stir evenly until sticky. Adjust the taste. Remove from heat.
2. Soup: Heat the oil and saute shallot, garlic, Salam leaves (Indonesian Bay leaves), galangal, and ginger until fragrant. Pour in the chicken stock and add the soup with salt, ground white pepper, and kecap manis (sweet soy sauce). Bring to boil. Adjust the taste. Turn off the heat.
3. Arrange the cooked noodle and blanched choy sum in a bowl. Pour in some of the soup, add the chicken topping, and sprinkle with crispy fried shallot. Enjoy it with emping goreng (fried emping).
May Eid ul-Fitr bring abundant joy and happiness in your life.
Happy Mudik! Happy Pulang Kampung! Have a great quality time with the whole family ^^
Mohon Maaf Lahir & Bathin – Selamat Lebaran!