Loving Mie!

I guess it’s because it’s lunchtime and I’m hungry that I’m dreaming of Mie. Not me as in me, but Mie as in noodles. Fat, soft, slurpy, deeply chicken-broth fragrant, Jakarta-style noodles. Now everyone has their favourite and feel free to overload my inbox with suggestions. When you love noodles, what to do! But I love Bakmi Roxy in Cikini, or maybe it’s the name I love (Whatever happened to Bryan Ferry?)

Bakmi Roxy noodle house

Bakmi Roxy noodle house

The meat really has to be chicken and simmered in a slow-brewed chicken stock. And when I say chicken, it has to be dark, moist, super-tasty thigh.

20141017_122946

And it should be chunky, with attitude. A memorable thigh-rich journey.

Production line noodles.

Production line noodles.

And then there are the noodles. Soft, white, not too slender, not too fat and cooked al-over-dente in an unctuous, all important chicken stock. I detect a hint of ginger and Chinese five spice with my ever fav Star Anise in this golden, rolling brew. I wonder if there are tons of chicken bones in there and if it keeps simmering 24/7. Notice that a drop of chilli oil and white pepper is tossed first into the bowl and then the noodles. Another secret!

20141017_122613(0)

And then there are the other players. Sayur hijau, bakso, pangsit, spring onion or scallion and the ubiquitous fire-red sambal.

The full treat!

The full treat!

Maybe it’s because I am a bit of a baby and love soft food but I can slurp on noodles any time of day. I guess it’s the comfort factor but there is also nothing fancy or pretentious about eating noodles. It’s all about the food. Nothing more than that. Stay tuned for the recipe!