Indonesian Chicken Noodle Soup (Mie Ayam Kuuhh) with Savory Toppings

Certainly! Here’s the rewritten recipe for “Mie Ayam Kuuhh” suitable for the Love With Recipes site:

Mie Ayam Kuuhh: A Flavorful Indonesian Noodle Dish

Ingredients:

• Chicken: 1/2 whole chicken, cut into small pieces (preferably chicken breast), plus 1/4 chicken feet for extra flavor
• Aromatics:
  • 1 medium onion, sliced
  • 3 cloves garlic, minced
  • 1 tablespoon candlenuts (kemiri), ground
  • 1 tablespoon coriander seeds (ketumbar), ground
  • 1 teaspoon turmeric powder (kunyit)
  • 1-inch ginger piece, minced
  • 1-2 bay leaves (daun salam)
  • 2-3 kaffir lime leaves (daun jeruk), torn
  • 1 stalk lemongrass (sereh), bruised
  • 1-inch galangal (lengkuas), bruised
• Seasonings:
  • 1 teaspoon ground black pepper (lada bubuk)
  • 1-2 tablespoons salt, or to taste
  • 1 tablespoon Royco seasoning (optional)
  • 1 tablespoon granulated sugar
  • 2 tablespoons palm sugar (gula jawa)
• Liquids:
  • 4 cups water
• For Serving:
  • 250 grams curly noodles (mie keriting)
  • 1 bunch of green mustard greens (sawi hijau), chopped
  • 2 green onions (daun bawang), sliced
  • Fried shallots (bawang goreng), for garnish
  • Sweet soy sauce (kecap manis), to taste
  • Extra hot sauce (saos extra hot), to taste
  • Bird’s eye chili sauce (sambal rawit), to taste
• Additional Toppings:
  • Quail eggs (telor puyuh), boiled
  • Meatballs (bakso)
  • Wontons (pangsit)

Instructions:

1. Sauté Aromatics:

   • In a large pot or Dutch oven, heat a small amount of cooking oil with a bit of Blue Band margarine. Add the sliced onions and cook until translucent and fragrant.
   • Stir in the minced garlic and continue to sauté until aromatic.

2. Add Spices:

   • Incorporate the ground candlenuts, ground coriander, turmeric powder, and minced ginger into the pot. Cook the mixture, stirring frequently, until the spices release their aroma and the oil starts to separate.

3. Add Herbs and Chicken:

   • Add the bruised lemongrass, galangal, bay leaves, and kaffir lime leaves. Stir well.
   • Add the chicken pieces and chicken feet. Cook, stirring occasionally, until the chicken is browned and well-coated with the spice mixture.

4. Simmer:

   • Pour in the water, stirring to combine. Add the granulated sugar, salt, Royco seasoning (if using), and ground black pepper.
   • Bring the mixture to a boil, then reduce the heat to low. Cover and let it simmer until the chicken is cooked through and tender, about 20-30 minutes.

5. Finish the Sauce:

   • Once the chicken is tender, stir in the palm sugar and sweet soy sauce. Adjust seasoning to taste and let the mixture cook for an additional 5 minutes, allowing the flavors to meld together.

6. Prepare the Noodles and Vegetables:

   • While the chicken is simmering, cook the curly noodles according to package instructions. In the last minute of cooking, add the chopped green mustard greens to the pot with the noodles.
   • Drain the noodles and greens, then set aside.

7. Assemble the Dish:

   • Place a portion of the cooked noodles and greens in each bowl.
   • Ladle the hot chicken and broth over the noodles.
   • Garnish with sliced green onions and fried shallots.

8. Serve with Toppings:

   • Offer sweet soy sauce, extra hot sauce, and bird’s eye chili sauce on the side, allowing guests to adjust the spiciness to their preference.
   • Add boiled quail eggs, meatballs, and wontons as desired.

9. Enjoy:

   • Serve the Mie Ayam Kuuhh hot, with all the delightful toppings and sauces for a truly satisfying meal.

This recipe is perfect for those who enjoy the rich and savory flavors of Indonesian cuisine, combined with the comforting texture of noodles and a variety of delicious toppings. Enjoy your culinary adventure with Mie Ayam Kuuhh!