Tag Archives: mi goreng

#1603: Salam Mie Mi Goreng Ala Jawa Dengan Sambal Cabe Asli

Got this one during my trip to Malaysia at the Chain Ferry Econsave in Butterworth, Penang. Today is March 5th, 2015 and Momofuku Ando would have been 105 years old today! It’s fascinating to me to think that I wouldn’t be doing any of this if he didn’t invent the instant noodle. Happy Birthday, Mr. Andi!  This one however is an Indonesian brand called Salam Mie. The flavor translates to original spicy sambal. Let’s have a look at this variety by Salam Mie!

Here’s the back of the package (click image to enlarge). Looks to be meat free but check for yourself. To prepare, add noodle block to a pot of briskly boiling water for 3 minutes. While you wait, add contents of all sachets but the fried onion one to a plate and combine. Drain noodles and combine with seasonings on the plate. Sprinkle with the onion and enjoy!

The noodle block.

A dual sachet of dry seasonings.

The dry seasoning base.

Fried onions.

A triple sachet (from left to right): seasoning oil, chilli sauce and finally sweet soy sauce.

The three together.

 

Finished (click image to enlarge). Added kerapuk aci, hard boiled egg and shrimp with Megah Sari Original Sambal Bakso and BonCabe Level 3 chilli seasoning. The noodles are just as I expected – good gauge and chew. The flavor is really quite nice – this is the mi goreng flavor I love but with a very nice added kick thabks to the included sambal. Sweet, salty and spicy combined in a perfect trifecta. 5.0 out of 5.0 stars.EAN bar code 8992731101533.

Java: Includes Yogyakarta, Borobudur and Solo (from Amazon) Hike along one of Asia’s most stunning volcano chains before spending a relaxing evening at one of the nearby hill resorts. Visit one of the world’s great Buddhist monuments, the Borobudur, and prepared to be overwhelmed by the size of this giant pyramid-like shrine adorned with over 500 Buddha statues. From the crowded, bustling streets of Jakarta to the art deco architecture of Bandung, Footprintfocus Java will help you make the most out of your trip. Includes a Background section with fascinating insights into the history and culture of Java.

An older video about PT. Sentrafood Indonusa – makers of Salam Mie and their parent company, Medco.

#1569: Maggi Mi Goreng Perencah Kari Ori

The last of the batch of different Malaysian noodles sent to me by Annie T. over at MyKuali a while back – thank you again! This sounds good – curry mi goreng. I know that’s it’s curry from the word ‘kari,’ but I can’t figure out the ‘ori’ word. If anyone knows, please impart your fine wisdom! Let’s give these a try!

Here’s the back of the package (click image to enlarge). Looks to be meat free but check for yourself. To prepare, add noodle block to 400ml boiling water and cook for 3 minutes. In a separate bowl, combine liquid ingredients and powder seasoning. Drain noodles and combine with seasonings. Sprinkle fried onion on top and enjoy!

The noodle block.

Powder seasoning.

Smells like curry!

A triple sachet of seasoned oil, spicy sauce and sweet soy sauce.

A co-mingling of the three.

The garnish sachet.

Fried onions.

Finished (click image to enlarge). Added fried egg and coriander. The noodles had a thicker gauge to them than your standard instant mi goreng which was nice. The flavor was more curry than anything else – spicy too. I would have liked the curry to have played nicer with the other ingredients and allow their flavors to come through more, but it was still quite good. 4.0 out of 5.0 stars. EAN bar code 9556001184337.

 Lucky Peach Issue 10: The Street Food Issue – (from Amazon) – Lucky Peach is a quarterly journal of food and writing. Each issue focuses on a single theme, and explores that theme through essays, art, photography, and recipes. Less summary than survey, the street food issue takes to the world’s streets like a starved flâneur, flitting from birria in Mexico City to chicharron-studded tortillas in Buenos Aires, from chaat in Mumbai to gizzard noodle soup in Chiang Mai’s Lumpinee Boxing Stadium. This issue watches as children made stick bread in Copenhagen and shares a report on who’s eating all your cigarette butts (spoiler: microbes). For Jonathan Gold, the experience of eating street food is inseparable from time and place. Issue 10 also delves into the history of “Turkey in the Straw,” an ice-cream truck ditty that rings out across Los Angeles; spends a day with the Doughnut Luchador of East LA (doughnut slinger by day, luchador by night); and learns what happens, exactly, when you cook with charcoal, and what nixtamalizing does to corn. Plus, a look into the wondrous array of street sausages around the globe, the best of the wurst.

A Maggi Mi Goreng Kari Ori TV advertisement.

Re-Review: Indomie Mi Goreng Fried Noodles

On my last trip to the Asian grocery store, I had a though. I thought maybe I ought to toss in some of the varieties I’ve not reviewed in a while that I’ve recommended quite a bit to people since they’re relatively easy to source and quite good. This one’s a perfect example. My first favorite instant growing up was the Japanese Nissin Chickin Ramen. After trying a few varieties, I found Indomie Mi Goreng line and was all about it. When we’d go to Seattle we’d come back with a couple bags full of them, and I don’t think my parents minded too much since it was around 25 cents a pack. I tried many different varieties in the Indomie Mi Goreng line – there are quite a few.  I used to go for the Satay flavor mostly, but then found the Barbecue Chicken one to my liking. Then there’s the Rendang which is a really great one, gracing the top ten list a couple times I think. This one today is the original version. If you’ve not tried this stuff, you’ve got to; it’s a real treat and easily modified to taste. There’s five sachets ioncluded- quite a few in an instant noodle pack and I’ll explain them all here. Anyways, let’s bring on the Indomie Mi Goreng!

Here’s the back of the pack (click image to enlarge). Looks to be meat free but check for yourself. To prepare, add noodle block to 400ml boiling water and cook for 3 minutes. Combine all sachet contents except fried onion in a bowl. Drain noodles thoroughly and add them to the bowl and stir until combined. Garnish with fried onion and enjoy!

The noodle block.

A dual sachet.

This is the bawang goreng, aka fried onion. It’s the one you’ll want to sprinkle on at the end.

The ‘bumbu’ which is a dry seasoning here.

A trifecta of liquid sachets. On the left, a seasoned oil. Next to it in the middle is manis pedas, a sweet and spicy chilli sauce. Finally at the far right we have the kecap manis. This is sweet soy sauce – a thick and syrupy sweet dark liquid.

The three liquid sachets all co-mingling together.

 

Finished (click image to enlarge). Added fried egg, extra fried onion, krupuk aci and Dua Belibis chilli sauce. The noodles have a nice tension and gauge – decent quantity as well. The flavor is stuff of legend; it’s just excellent! A sweet, salty and spicy combo that works so well – very balanced and tasty. The fried onion bits add such a good crunchiness as well. 5.0 out of 5.0 stars. UPC bar code 089686170726.

 What’s great about this Indomie Mi Goreng is that it’s really quite inexpensive. You can get 30 packs on Amazon for under $20USD – worth every penny too!

Here’s a little holiday message from Indofood, makers of Indomie Mi Goreng.