#715 Indomie Mi Goreng Rendang (Indonesian Import)

I couldn’t wait for Meet The Manufacturer: Indomie week to try this. It’s a nice day here in the low 70’s and this said ‘eat me,’ so I will. This was one of the ones sent to me by Susienta S. of Indofoods CBR in Jakarta, Indonesia! Thanks again – and let’s give this one a try! Hey wait a minute – maybe we should research this a little first. So. what I’ve heard is that Rendang is a spicy beef curry. Here’s what Wikipedia has to say about Rendang:

Rendang is a spicy meat dish which originated from the Minangkabau ethnic group of Indonesia,[1] and is now commonly served across the country.[2] One of the characteristic foods of Minangkabau culture, it is served at ceremonial occasions and to honour guests.[3] Also popular in Malaysia, Singapore, Brunei, the southern Philippines and southern Thailand, rendang is traditionally prepared by the Indonesian community during festive occasions. Culinary expert often describe rendang as: ‘West Sumatra caramelized beef curry’.[4] Though rendang[5] is sometimes described as being like a curry, and the name is sometimes applied to curried meat dishes in Malaysia, authentic rendang is nothing like a curry.[1] In 2011 an online poll by 35,000 people held by CNN International chose Rendang as the number one dish of their ‘World’s 50 Most Delicious Foods’ list.[6]

Here’s the linkto the whole Wikipedia entry. I think I should also mention something some Indonesian folks have mentioned in comments on here. They have something they call

InTerNet (Indomie Telur Kornet). Here’s a link to make it – I think you’ll agree it sounds good!

Here’s the back of the packaging (click image to enlarge). For those of you who aren’t familiar with Indonesian instant noodles, a lot of them are prepared differently – like this one. It pays to read the instructions on every pack of instant noodles you try – especially if they’re from different cultures! Cooking this up like a soup could be disastrous!

Here’s the noodle block!

Here’s the dual packet of dry seasonings. The ‘bumbu’ on the left is the dry base and the ‘cabe’ on the right is chili powder. I would love to know – does that little guy on the chili label have a name? Anyone know anything about him? Please post a comment!

Here’s the powdered seasoning.

This chili powder is pretty serious stuff!

Now we have our wet ingredients. Seasoned oil on the left and sweet soy sauce on the right.

Seasoned oil.

Sweet soy sauce.

Finished (click image to enlarge). Okay so I took some artistic liberties on this one. Added a little roast beef and stir-fry vegetables while boiling the noodles. I used a star-shaped cookie cutter and fried two eggs using it.  Fried a piece of roast beef and laid it on top. Added a little lettuce. Added some Huy Fong Sriracha hot sauce, Krazy Mixed Up Salt and fried shallots on the eggs. I also dropped some kizami shoga (pickled ginger) in the mix. Wow – this is great stuff! The noodles are chewy enough without being too chewy. The flavor is excellent – like a hot curry beef taste that works so well. I love it. This is one of those times when being the Ramen Rater is the best thing in the world. 5.0 out of 5.0 stars!  I highly recommend this one! UPC bar code 089686910704.


Indomie Mi Goreng Rendang commercial from Indonesia!

I’ll be reviewing these as well sooner or later!


  1. There’s a new variety of Indomie fried noodles here–Indomie Goreng Rasa Dendeng Balado!
    My new favorite! It has instant beef slices too which you should boil it beforehand.
    Anyway, Indofood is actually pretty generous to send samples to those who frequently rate and reviews Noodles to review their new varieties. There’re actually quite numbers of bloggers here that are sent packs by Indofood for free, for reviewing the noodles.

    1. Beef? Wow that sounds very interesting. Unfortunately, that sounds like one that would get stopped by border/dept of agriculture. It’s funny – I just came through coming back from Penang and one of the border agents said he liked my website – small world!

      – TRR

  2. I call these “Crack Noodles.” I tried them for the first time last night and immediately had my husband take me to the store to buy more (I bought 10 packs). I’ve had 3 packages since last night. I just can’t get enough, the flavor is out of this world! I was really surprised that these noodles didn’t make it on the most recent Top Ten List!

      1. No, I was afraid if I took the time to fry an egg, I might not have time to finish eating the noodles before my baby woke up. Haha, I have my priorities! Next time? I’ll try that though.

  3. hi! I’m indonesian. and love indomie rendang, have you tried indomie mi kocok bandung or cabe ijo ? Those are my other favorites too

  4. I just found this company’s (Indomie) products available at the local Buford Hwy Farmer’s Market here in Northeast Atlanta. Got the Spicy Beef variety today and I am very anxious to try it. Rendang was ranked back in 2011 as the #1 food in the world based on a Reader’s poll. I immediately went to a local Malaysian restaurant to try it. Wonderful stuff. The texture reminded me of some of the best beef stews I’ve ever had but with a nice spicy twist that you never get with our local germanized versions. I would think any of the following ingredients would be a nice addition to the Ramen: coconut milk lemongrass, galangal, garlic, turmeric, ginger and chilies. Since they are standard ingredients for the dish anyway. I love this site! What a find!


  5. Ah… this is my new favs recently, my fav food ever is also rendang, I’m Indonesian but I’m not muslim, Rendang is served while festive occasions such Eid Mubarak or even Christmas! So every Rendang is served in my home, it just bring me back to the memory of joyful, like I’m used to feel when Christmas is coming and memories about it in my childhood era.

    When I’m craving for Rendang and too lazy to go to the nearest Nasi Padang Fast Food Restaurant for carry on, I cooked this one, I’m trying to make this available when I’m needed. Just <3 it.

    For Indomie soup version my favs are varied from these flavours: Chicken Curry, Chicken Special, and my all time fav and it is rare than the former is Bakso (MeatBall), which I believe original Bakso sell by street vendors is Obama's fav too (he mentioned it on his trip to Indonesia), but Bakso Indomie has a slightly curly noodle with good soup of beef broth.

  6. Oh my goodness, i never realize that i eat the best instant noodle almost everyday…
    I’m an Indonesian and i’m not good in cooking so it’s the best alternative for me

    Good review the ramen rater, u have to try more varieties 🙂

  7. How I make this stuff (and other noodles of this type):

    1. Break the block of noodles 1/3 of the way from the ‘spine,’ this makes them just the right length for easily combining the other ingredients

    2. Cook + strain

    3. Saute garlic, ginger, vegetables, whatever in a nonstick frying pan with a teensy bit of oil

    4. Add noodles to pan. Fry a bit

    5. Move the noodles to the edge of the pan. Crack an egg or two into the empty space. Fry or scramble or do whatever you want. Just before it’s finished cooking, mix with the noodles.

    6. Add flavor base and oil

    7. Put in a dish, top with whatever you want plus ALL of the chili and the onions

    8. Drizzle kecap and you’re good to go!

  8. Hi The Ramen Rater, I’m from Indonesia. The little guy on chili label doesn’t have any name (as far as I know).
    it is very funny because i never put attention to the little guy whenever i cook indomie. hahaha

  9. Hi I am from Indonesia. I also like Indomie goreng rendang. I always cook the noodle only for 2 – 2.5 minutes not 3 minutes, so it still give a little “crunchy” taste, and I always drain the water completely, because if not, the taste will change from rendang taste into “gulai”/ curry like taste.
    Funny thing is, we Indonesian, usually eat instant noodle also with… hot cooked rice! 😀
    I know it is bad because of too much carbohydrate in it, but at least with Indomie goreng rendang I can eat rice with taste of (almost real) rendang meat 😉 which is currently hard to get from Padang restaurant, they stop serving it, because of the sudden increase of meat price.

    1. I’m Indonesian and i don’t usually eat instant noodle with rice.
      Also, none of my friends/family eat indomie or any other instant noodle with rice.

      1. And also, i haven’t found any Padang restaurant that doesn’t serve rendang anymore because the meat price issue.

  10. i live in indonesia and indomie is the famous instant noodle here. the one you’ve tried is the new variant of their fried noodles. i suggest you try the other variant such as indomie cakalang,soto medan,coto makassar,kari ayam special(the variant is taken from indonesian traditional cuisine). I’m agree with jared hammila indomie kriting ayam cabe rawit is really good 😀

  11. Hi! I saw the ad for the Mie Keriting Ayam Cabe Rawit, and I have to say it’s really good. I live in Indonesia, so I’ve got access to lots of different varieties. They also have a corned beef flavor that’s tasty. Great review!

  12. last time.. i tried to make an indomie friend noodle as a soup.. has left me with.. constant stomachache

    from that time, i vow never again try any fried noodle variant with soup

  13. Is this very different from the Indomie mi goreng rendang available here in the US? That is by far my favorite non-soup instant noodle.

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