Bakmi Siram Ayam (Indochinese Chicken Gravy Noodles)
Bakmi Siram is one of those dishes that feels instantly comforting. Popular in Indonesian-Chinese cuisine, it features a generous serving of noodles topped with a thick, savory gravy instead of being stir-fried. The contrast between the plain noodles and the rich, flavorful topping makes every bite deliciously balanced.
This homemade version uses simple ingredients—chicken, eggplant, and shiitake mushrooms—brought together with classic sauces like soy, oyster sauce, and kecap manis. The result is a glossy, umami-rich gravy that coats the noodles beautifully.
Growing up in Pune, in the 1970’s, eating noodles was very rare. My Inroduction to Maggie Kari. noodles was when my uncle from Singapore sent us some. My mom would make one packet and divide it into 3 steel katories(bowls). We were actually amazed to have noodles in a soup form, the advent of the Indian Maggie Noodles was much much later. . Then came the Chinese eateries in Pune, like Kamling or Chinese room, where suddenly, Hakka noodles and American chop suey were the popular and trendy items to eat.
But, all said and done, till today, a bowl of noodles comforts like no other. 😊
Ingredients (Serves 2)
Noodles:
250 g boiled noodles
Topping:
1 tbsp oil
100 g chicken, finely chopped
100 g eggplant, diced (salted and squeezed)
1 dry shiitake mushroom, rehydrated and chopped… Reserve the water in which the mushroom was boiled.
10 fresh mushrooms finely diced
1 star anise
2 tsp garlic, finely chopped
2 tsp ginger, finely chopped
2 tbsp spring onions, chopped
Sauce:
1 tbsp light soy sauce
1 tbsp kecap manis (or honey)
1 tbsp oyster sauce
2 tbsp chilli sauce
2 tsp sesame oil
1 tsp chicken bouillon powder or MSG (optional)
1 tsp sugar
1 tsp white pepper
Salt to taste
Slurry:
2 tsp cornflour mixed in 1/4 cup water
1 cup hot water
Garnish:
Chopped red chilli
Spring onion greens
Method
Heat oil in a wok over medium heat.
Add 1 star anise
Add eggplant, cover and cook for few minutes until soft.
Add shitake mushrooms and normal fresh mushrooms
Add chopped chicken and sauté until lightly cooked.
Stir in garlic, ginger, and spring onions. Sauté until fragrant.
Add all sauce ingredients, sesame oil and mix well.
Add salt, sugar, and white pepper.
Add 1 cup of hot water in which the shitake mushroom was boiled.
Taste and adjust seasoning.
Pour in the cornflour slurry and cook until the sauce thickens into a glossy gravy.
Place boiled noodles on a serving plate.
Pour the hot gravy over the noodles.
Garnish with red chilli and spring onion greens, and wonton chips.
Serve immediately.
Here you can use wonton wrappers, cut into small squares and fried.
I did not have, so I improvised and made some at home..
1/2 cup flour
1/2 tbsp oil
A pinch of salt
Cold water to knead the flour.
Make a dough, cover and keep aside for 15 mins.
Roll out thinly, cut into squares and deep fry.
Tips
You can replace chicken with prawns or tofu for variation.
Adjust chilli sauce depending on spice preference.
Don’t overcook the noodles—they should retain a bite.
Enjoy your noodles hot.