Janet DeNeefe | To Stir with Love

Loving Mie!


Posted on January 15th, by janet in Uncategorized. 2 comments

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.

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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!

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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!





2 responses to “Loving Mie!”

  1. Beth Heron says:

    O! Thank you! I have been sick for 7 days with a terrible cold and
    I have been existing on tea and chicken soup. But oboy maybe noodles would help. Well, just seeing your email has given me a
    lift.Thank you soooooo much!

    Early valentine message to you- from Maine, USA

    I❤️You!
    Beth Heron

  2. Francine Liem says:

    My favorite was Mie Gang Kiinci, near Pasar Baru. I love the chicken and the mushrooms. Hopefully it is still there!

    But the noodles itself, the best I thought was made by Mie Gajah Mada. I was there when it was first open in Jalan Gajah Mada, and I saw how it was made then, in a tiny restaurant. I wish I knew the ingredients to make the noodles. The dough was pressed with a long and heavy wood cylinder (like a rice alu on its side), attached on one side, the other side pressed down on the dough repeatedly.

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