Bakmi Ayam

2009 October 14

I was looking forward to a new dinner menu and Bakmi Ayam came across my mind. I was thinking about my favorite noodle dish near chinatown called ‘Bakmi Gila’ (which means crazy noodle). I guess they named the noodle Bakmi Gila is because the chilli sauce mix in the noodle is really spicy, that people usually say ‘Gila… the noodle is really hot’. For those people who know this dish and crazy about it, I tell you now that my ‘Bakmi Ayam’ doesn’t even taste close to that Bakmi Gila. So don’t put your expectation to high on mine (*wink*)

It was weekend and I was very excited to do my groceries shopping for this menu. Oh my…. what a bad weather that Sydney had. So we drove to the city instead of walking, as what we usually do in the weekend. As usual, there must be something that I forgot to buy, and this time it was chillies. I need these chillies to be pureed so I could make the Gila Sauce. So there you goes, my ‘imitation Bakmi Gila’ turns into ‘ordinary Bakmi Ayam’. (Next time I will post my trial recipe on my imitation Bakmi Gila and let you guys who tasted the real one and tried my recipe be the juries)

Bakmi Ayam

Ingredients for the soup

  • chicken bone from a whole chicken
  • 3 medium carrots
  • 2 cloves of garlic, smashed
  • 1/3 cup oriental baby celery, chopped
  • about 2 to 3 liter of water
  • salt and sugar to taste
  • ready to use meatballs (I bought beef balls)

Ingredients for the sweet soy chicken

  • 1 kg chicken fillets, preferably chicken thigh fillets, cut into cubes
  • 2 cloves of garlic, sliced
  • 2 cloves of shallot, sliced
  • 1 tbsp of pureed ginger
  • 3 small chillies, chopped (optional)
  • 1/3 cups sweet soy sauce
  • 1/2 cup water
  • salt to taste
  • 1 tsp of sesame oil
  • oil for stir frying

Other Ingredients

  • 6 cloves of garlic, minced
  • about 1/2 cup oil
  • green vegetables such as choy sum or bok choy (I have no idea what mine called, but the vegetables taste great)
  • fresh egg noodles
  • tomato, chopped
  • chillies, chopped
  • spring onions, sliced
  • sweet soy sauce
  • tomato sauce
  • chilli sauce


  1. For the soup: Using a big pot, bring the water to boil. Add in garlics, carrots, and chicken bone. Close the lid and let it simmer on low heat for at least 2 hours. 30 minutes before the heat is turned off, add in chopped baby celery, sugar and salt. Heat meatballs just before the noodles is going to be served.
  2. For the sweet soy chicken: Heat generous amount of oil in the wok. Stir fry garlic, shallot, ginger and chillies until fragrant. Add in cube chicken pieces and stir it until it has changed colour. Add sweet soy sauce and salt, and stir it for 1-2 minutes. Add in water and let it simmer on low heat for about 10 minutes. Add sesame oil and stir until combined.
  3. For the garlic oil: Heat oil in the wok. Add the garlic and stir it until yellowish browned. Set aside.
  4. To serve noodle, bring the water to boil in a pot. Add in vegetables and let it simmered for 2-3 minutes. Take them out with chopsticks to be put in the strainer. Run cold water for few seconds on them. Set aside.
  5. Add egg noodles to the boil water and let it simmered for 3-5 minutes. Then drain them and run the cold water on them for few seconds.
  6. Mix the egg noddles with garlic oil until combined to avoid them sticking to each other. Add sweet soy sauce, tomato sauce, and chilli sauce according to your preferences.
  7. Serve them with chopped tomato, chopped chillies, slices of spring onions, sweet soy chicken, and meatballs soup.

Preparation time (duration): 60

Culinary tradition: Indonesian

Please leave your comment/suggestion if you find this recipe useful. Can’t wait to hear from you and Thank You!!!

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3 Responses leave one →
  1. 2009 October 28
    Dylan permalink

    woo!!… drooling just looking at the pictures….

    • 2009 October 31
      linda permalink

      Thanks for the compliment Dylan. However, it didn’t taste as great as I expected them to be.. I blamed it all to my short term memory i.e. forgetting to buy fresh chilli, so I couldn’t make my paste… I’ll post the proper Bakmi Ayam recipe soon if I am not forgetting all the ingredients when I make one.. so this recipe is kinda an instant version of Bakmi Ayam… Thanks for enjoying the picture though

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