MIE AYAM JAMUR (CHICKEN MUSHROOMS NOODLE SOUP)

I've been craving chicken mushrooms noodle long time ago. Yea I made it once few weeks ago when my hubby's friends came to visit us, but at that time, I am on my 'eating apple only' program. So, I'm unable to fill my craving.

Then few days ago, I made it again :). The benefit you got when you cook by yourself is you can put toppings as generous as you wish :). But, if you buy it from the restaurant, some of them are not too generous.

The recipe is based on my memory of chicken mushrooms noodle that I used to eat when I was living in Indonesia. It tasted so good, especially the hot soups are so great in this winter time :).

Chicken Mushrooms Noodle Soup

Ingredients:
1 package egg noodle
3 pieces chicken breast fillet
1 cup whole button mushrooms, sliced
3 cloves garlic, minced
6 to 10 tbsps Indonesian sweet soy sauce (it called Kecap Manis, brand: ABC)
2 to 3 tbsps oyster sauce
5 tbsps fish sauce
1 tbsp Indonesian salty soy sauce (it called Kecap Asin, brand: ABC)
1 tsp white pepper
2 tbsps sesame oil
1000 ml water
A bunch of yuchoy (or other green veggies)

Preparation:
For Toppings:
Boil chicken with water until the chicken is completely cooked. Drain the chicken from the broth. Shred the chicken. Reserve the broth for soup.
In a skillet, stir fry garlic until fragrant. Stir in mushrooms, cook until the mushroom thoroughly cooked. Add in shredded chicken. Season with Indonesian sweet soy sauce, oyster sauce, fish sauce, Indonesian salty soy sauce and white pepper, stir in until well combined or until the chicken and mushrooms are coated with the sauce. Pour in 1 to 2 laddlespoonful chicken broth. Cook it for another 5 minutes or until boiled. Two minutes before you turn off the heat, stir in sesame oil. Set aside.

For Serving:
In a saucepan, combine water and chicken broth. Once it boil, add in egg noodle, boil it until the noodle is cooked. Do not overcook if you don't want have mushy noodle.
Meanwhile, in a serving bowl, combine 1/8 tsp white pepper, 3/4 tsp sesame oil and 1/2 tsp fish sauce. After the noodle is well cooked, drained it then put it on the serving bowl immediately. Stir the noodle with the sesame oil mixture until well combined.
Back to the saucepan that used to boil the noodle, boil the yuchoy (or any other green veggies) until well cooked. Drained it. Transfer it onto prepared egg noodle. Top it with the toppings. Pour the chicken broth, or you can do it in a separate bowl. Serve it immediately.

B-S-M-E ENGLISH MUFFIN

When BLT *Bacon Lettuce Tomatoes* is the signature sandwiches at many restaurant, I made my own abbreviation for my english muffin burger *or sandwich?*.

Using the left ingredients we have *yea...we still not go get groceries this week :(*, here is my first homemade BSME (Bacon Shallots Mushrooms and Egg Benedict) English Muffin and a very handy hollandaise sauce....yum yum...

B-S-M-E English Muffin

Ingredients:
6 pieces homemade english muffin, halved and toasted
1/4 lb bacon (choose the thick cut bacon)
6 fresh mushrooms, sliced
1 red onion, thinly sliced
6 large eggs, poached
Blender Hollandaise Sauce *recipe below*

Preparation:
In a non-stick fry pan, saute bacon until a little bit brown. Drain it from the oil. Set aside. Use the grease from bacon to fry mushrooms and shallots *fry it separately*. Poach the eggs once at a time.
Finishing: make layers of half of english muffin - bacon - shallots - mushrooms - egg benedict - hollandaise sauce - top it with another half of english muffin.
Serve it immediately.



Blender Hollandaise Sauce

Ingredients:
3 egg yolks
1/4 teaspoon Dijon mustard
1 tablespoon lemon juice
1 dash hot pepper sauce (e.g. Tabasco™)
1/2 cup butter
Salt and sugar, to taste

Preparation:
1.In the container of a blender, combine the egg yolks, mustard, lemon juice, hot pepper sauce, salt and sugar. Cover, and blend for about 5 seconds.
2.Place the butter in a glass measuring cup. Heat butter in the microwave for about 1minute, or until completely melted and hot. Set the blender on high speed, and pour the butter into the egg yolk mixture in a thin stream. It should thicken almost immediately. Keep the sauce warm until serving by placing the blender container in a pan of hot tap water.