Mie Jamur dan Sayap Ayam ala Taman Griya

Ingredients for 2 servings:

• 2 tbsp sweet and sour sauce, hot (Thai style No. 3, see my recipes)
• 1 tbsp soy sauce, sweet
• 1 tbsp soy sauce, light
• 3 medium-sized garlic cloves, fresh
• 1 small chili pepper(s), fresh, red
• 500 g chicken wings with back pieces, fresh or frozen
• 1 liter of frying oil
• 120 g wheat flour type 405
• 30 g flour (shiitake mushroom flour)
• 1 pinch of black pepper, freshly ground
• 1 pinch of mace powder, alternatively freshly grated nutmeg
• 1 tsp turmeric powder
• 1 m.-sized eggs
• 3 g beef broth, instant
• 12 tbsp palm oil, premium quality
• Water, lukewarm, for the dough
• Flour for flouring the dough and the work surface
• 4 tbsp oil to prevent the pasta water from foaming over
• 4 tbsp sweet and sour sauce, hot (Thai style No. 3, see my recipes)
• 1 tbsp hoisin sauce
• 1 tbsp oyster sauce
• 100 g orange juice
• 1 tsp, leveled chicken broth, instant
• 1 tsp cornstarch
• 2 tbsp rice wine (Arak Masak), alternatively mirin
• 1 lemon(s), juice
• 2 tbsp honey, light yellow
• Sesame, white
• flowers and leaves

Instructions

Working time approx. 25 minutes; Rest time approx. 1 hour; Cooking/baking time approx. 20 minutes; Total time approx. 1 hour 45 minutes

Mushroom noodles with spicy chicken wings, like at Taman Griya. Recipe from Lombok, Indonesia.

For the marinade, mix the liquid ingredients. Cut off both ends of the garlic cloves, peeling some of them and pressing them into the marinade. Wash the chili pepper, cut crosswise into thin rings, leaving the seeds and discarding the stem. Mix the chili rings into the marinade. Weigh the frozen chicken wings, thaw them, and dry them. Use fresh produce directly for marinating. Marinate the poultry for about 1 hour at room temperature. For the mushroom noodles, make a crumbly dough from the ingredients. Then add enough warm water a tablespoon at a time to form a firm, shiny, smooth dough. Cover the dough and let it rest for 1 hour at room temperature. Using a pasta machine, flatten the dough to 2 mm thick, then cut the noodles. Alternatively, use a rolling pin to roll out the dough on a floured surface, turning it over and dusting it with flour as you go. Roll up the dough and cut ribbon noodles crosswise with a sharp, thin knife, unroll them, and let them dry until ready to use. Drain the chicken wings from the marinade, dry them with kitchen paper, and brush off any garlic and chili pieces. Discard the marinade. For the sauce, squeeze the lemon. Mix the sauce ingredients and set aside. Heat the frying oil to 160 degrees. Cook the noodles in boiling salted water with salad oil (to prevent foaming) for about 6 minutes until al dente. Deep-fry the chicken wings in the oil until golden brown, remove with a slotted spoon and place in a saucepan. Pour the sauce over the wings and bring to a boil. Once the cornstarch has thickened, just keep the poultry warm. Divide the mushroom ribbon noodles between serving plates, pour the sauce over them, and add the chicken wings. Garnish the dish and serve warm. Note: A fresh leaf salad goes well with this dish.