Yield: 4 ppl for the noodle, the wonton will make probably 40-50pc depends on how jumbo you want it to be...
Ingredients:
Bakmi filling:
300 gr Chicken breast - diced
250 gr straw mushroom aka jamur merang - sliced (usually it comes in cans, it'll be a miracle to see it fresh in here)
10 cloves garlic - chopped
5 cloves shallot - chopped
Seasoning: sugar, salt, white pepper, kecap bango (very important), kikkoman
Garnish: sliced green onions
1 pack chai shim or bok choi - blanched
1 pack dry / fresh noodle - boiled *usually 1 pack can make about 4 person portion
Wonton filling:
300 gr minced chicken
200 gr minced pork
100 gr minced shrimp
1 pack cilantro - chopped
1/2 can water chesnut - chopped *you can use more if you want your wonton super crunchy*
2 tbsp corn flour
1 pack ready made wonton skin - usually it has about 50 slices per pack
Seasoning: Salt, white pepper, sugar
How to:
Bakmi ayam:
1. On the wok, med high heat, saute garlic and shallot until fragrant and golden brown
2. Add on the chicken meat (toss lightly w/ corn flour before they go to the wok) and saute until half done
3. Add on mushrooms and all the seasoning **I like my bakmi ayam DARK, so I use lots of kecap bango and very minimal salt and sugar**
Wonton:
1. In a bowl, add on all ingredients and mix well
2. Take about 1 tablespoon of the filling, place it on the center of the wonton skin and seal it w/ water *I don't like use egg for wonton because they make the wonton skin soggy and especially if you're not gonna cook the whole thing at one go
3. Boil the wonton. I don't recommend this recipe for fried wonton because it may not be cooked thoroughly and the skin is already charred...
4. If you guys like it as a soup on the side to company your noodle, add on some sugar and apple vinegar while boiling the wontons, it'll make a refreshing soup :).
Ingredients:
Bakmi filling:
300 gr Chicken breast - diced
250 gr straw mushroom aka jamur merang - sliced (usually it comes in cans, it'll be a miracle to see it fresh in here)
10 cloves garlic - chopped
5 cloves shallot - chopped
Seasoning: sugar, salt, white pepper, kecap bango (very important), kikkoman
Garnish: sliced green onions
1 pack chai shim or bok choi - blanched
1 pack dry / fresh noodle - boiled *usually 1 pack can make about 4 person portion
Wonton filling:
300 gr minced chicken
200 gr minced pork
100 gr minced shrimp
1 pack cilantro - chopped
1/2 can water chesnut - chopped *you can use more if you want your wonton super crunchy*
2 tbsp corn flour
1 pack ready made wonton skin - usually it has about 50 slices per pack
Seasoning: Salt, white pepper, sugar
How to:
Bakmi ayam:
1. On the wok, med high heat, saute garlic and shallot until fragrant and golden brown
2. Add on the chicken meat (toss lightly w/ corn flour before they go to the wok) and saute until half done
3. Add on mushrooms and all the seasoning **I like my bakmi ayam DARK, so I use lots of kecap bango and very minimal salt and sugar**
Wonton:
1. In a bowl, add on all ingredients and mix well
2. Take about 1 tablespoon of the filling, place it on the center of the wonton skin and seal it w/ water *I don't like use egg for wonton because they make the wonton skin soggy and especially if you're not gonna cook the whole thing at one go
3. Boil the wonton. I don't recommend this recipe for fried wonton because it may not be cooked thoroughly and the skin is already charred...
4. If you guys like it as a soup on the side to company your noodle, add on some sugar and apple vinegar while boiling the wontons, it'll make a refreshing soup :).
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