Bakmi Ayam

2013 October 9

I abandoned this page for a long time. I lost track how many years it has been since I post something here. I hope this could be a new beginning for me to start sharing again.

Not to make any excuses, but I have been overwhelmed with the growing of my business (for those of you who doesn’t have a clue of what I am talking about; I am doing an Indonesian authentic yellow rice catering called Tumpeng and traditional sweets and savouries. I also do cakes mostly children novelties. Now I am trying to steer my cake business toward wedding, as well as dessert table styling… I have a lot of dreams :) ). Currently, I am trying to slow it down a bit as I cant keep up with the pace, with the new house (well not new anymore, we have been living here for one and half year now), with my oldest going to kindy and all of his sport activities, and of course with my baby being a toddler. All of these add up and I feel like I am always rushing against time.

Psssttt… Check out my Facebook page My Kitchen Produce to see what I’ve been doing in last couple years :)

This month especially, I am slowing all the orders down a bit because of the two weeks of school holiday. I wanted to spend the days with both of my boys. I and the kids cook and bake a lot lately. One of the thing we did was making this egg noodle, which I will share the recipe shortly :)

I love this handmade egg noodle, the texture, the ‘al dente’-ness (not even a word), and  it is home made, free of all chemical and preservative. Most importantly, the kids had a ball making them. BEWARE, MUSCLE GREASE NEEDED!


Bakmi Ayam


Things to remember before you making this noodle:

  • Use high protein content plain flour to achieve the perfect noodle.
  • When you gather all the dough, it will look slightly crumbly and not workable. Dont worry, just gather what you can from the dough and work it on the machine. If you are frustrated with the crumbliness, wet your hand a little bit and work the dough out. I wet my hands when it is only a quarter of the recipe left.
  • Do not work with a big portion of the dough. I tried to take a punch size portion and flattened them on the bench. Then run them through the pasta machine until it looks fine and smooth. To achieve this smooth and silky stage, you need to roll and fold (on 0 setting around 10 times or more.. sounds a lot, but it is not that bad actually).
  • While you are working on the dough, do not forget to cover the rest of the dough with the cling wrap or a clean napkin.
  • Once you cut the dough into the noodle, place it on the plate or any dish, sprinkle with some plain flour and perk (I dont know the right word for this action) it. The main point is to avoid them sticking to each other.
  • Place them in an airtight container and use within 3 days.
  • I noticed they are slightly darken in colour, if it is use after 3 days, but they are still fine though.
  • Another thing is that I did Bakmi Ayam already in the  past post 4 years ago. This is another approach, with the homemade egg noodle version.


Homemade Egg Noodle


Ingredients for Egg Noodle

  • 500 gr high protein flour
  • 1/2 tsp salt
  • 2 eggs
  • 45 ml vegetable oil’
  • 75 ml water

(Note: egg, vegetable oil and water = 220 ml)


  1. Put all the ingredients in a bowl and form it to a ball.
  2. Take a small portion, flatten and run through the pasta machine on 0 setting until smooth.
  3. Once its smooth, you can change the setting to make it thinner. (I stop when mine reach setting no.7)
  4. Cut the noodle and sprinkle with some flour.
  5. Keep it in the airtight container inside the fridge for 3 days, or you can freeze them.


Ingredients for Ginger Soy Chicken, click here 

(Note: I used chicken thigh fillet (cut in cube sizes). I didn’t use the chilli and Ang Ciu, but I did add a little bit of oyster sauce. You may need to add a little more water to the sauce and adjust the taste a bit (meaning adding more salt and sweet soy sauce) as you need it to mix it to the boiled noodle to moisten it up once it is drained.)


Ingredients for Black Soya Egg

  • Boiled eggs, peeled
  • 1 garlic, smashed
  • 1 Star anise
  • 1 litre of water
  • few cloves
  • 2 tsp of Five spice powder
  • salt
  • dark soy sauce
  • sweet soy sauce
  • crack of black peppercorn


  1. Put the water in a pot (be flexible with the amount of water, you want the liquid to cover the egg)
  2. Put the star anise, cloves, garlic, dark soy sauce, Five spice powder and a little bit of sweet soy sauce and a little bit of salt.
  3. Bring to simmer and taste it. You should be able to smell the spice, and taste a little bit of sweetness (the sweetness shouldn’t be too obvious) and enough saltiness.
  4. Crack some fresh black peppercorn and put the boiled eggs in.
  5. Simmer them on low heat for half an hour and then cover them.
  6. This black soy egg could be prepared a day ahead to achieve a perfect all round black colour.



  • Wonton skin, deep fried
  • Boiled Chinese broccoli
  • Fish balls or meat balls
  • spring onions


Instructions for making Bakmi Ayam

  1. Bring the water to boil in a big pot. Put the egg noodle in. Cook for about 5-10 minutes, depends on how thick your noodle is.
  2. Meanwhile, prepare a clean bowl. Put few tablespoon of soy chicken sauce. Add a dash of white pepper, a pinch of salt, and a dash of chicken salt (optional). Mix them thoroughly.
  3. Drained the boiled noodle and rinse it under cold water for few seconds. Place them in the bowl and mix it with the prepared sauce.
  4. Top the noodle with soy chicken, black soy egg, boiled veges, fried wonton skin, and sprinkle with spring onion.
  5. Serve immediately. Enjoy it while it is warm. I like mine with chilli sauce :)

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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One Response leave one →
  1. 2013 October 9

    Great to see you and your fantastic recipes back Linda! I have missed your delicious posts :) These egg noodles look fantastic and what a fun idea to do with your kids!!

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