Another one that was sent from Indonesia – thank you! Soto varieties usually have a broth with them, rather than mi goreng which are dry. Cabe means chilli and hijau means green; so green chilli flavor noodle soup. Let’s check it out!
The back of the package (click image to enlarge). Looks to be meat free but check for yourself. Noodles in 350cc boiling water for 3 minutes, then mix with contents of the sachets.
The noodles traveled far and no here’s one of the larger chunks.
The dry seasoning sachet.
Has a rich scent.
Seasoned oil on left and green chilli paste on right.
The green chilli scent is strong.
Finished (click image to enlarge). Added sweet onion, hard boiled egg, lime and baked chicken with Lindberg-Snider Red Baron BBQ seasoning. The noodles are of a wider gauge than your standard instant. They have a nice bounce to them and a good chew. The broth has a little green chilli flavor, a little chicken flavor and a little heat from other spices along with an onion flavor thrown in. The broth isn’t overly oily and tastes nice. 3.5 out of 5.0 stars. UPC bar code 8888327831840.
Of the re-reviews I’ve done recently, I would say this is one of the most recent. Here’s the link for it’s first review, #858. Cakalang is also known as Skipjack tuna.
Finished (click to enlarge). I added some sweet onion, a fried egg with some Krazy Mixed Up Salt and Dua Belibis chili sauce. This stuff packs from heat! The noodles are your standard Indomie – nice texture and spring. The broth is spicy and has a nice tuna flavor along. There was a packet of garnish, which was dried tuna bits and was quite tasty. I like this a lot! 4.5 out of 5.0 stars. UPC bar code 08968604302 .
This is about Indonesian musical intruments – very cool!
Here’s what happens when you have musicians playing!
This is a real treat – this is one of the varieties not available in the United States and was kindly sent by Edwin N. of Vancouver, BC! Thank you again so much! So what is Coto Makassar anyways? Well, here’s something I found here:
Coto? Nope, I am not misspelled the word to Soto (popular Indonesian dishes). Its a local name for the traditional food from South Sulawesi, a soup that consist of meat, specifically the innards of cow, and mixed with spices like galangal and pepper. Galangal is also known as Blue ginger, Alpinia galanga, or lengkuas in Indonesian name.
Makassar in the name refers to the capital city of South Sulawesi, where this unique dishes is very popular as the local traditional food.
Coto Makassar or Coto Mangkasara (Makassarese), is an Indonesian culinary food originating from Makassar, South Sulawesi. It is a soup with seasoning broth made from starch. The main content of this soup is beef and it can be mixed with innards such as intestine, liver, lungs, heart, tripe, or cow brain.
Was very hard to read – black deep red – so I used some Photoshop magic to make it easier. Click to enlarge.
The noodle block.
Dry seasoning powder and chili powder.
Dark colored chunky base with the chili powder on top.
Seasoning oil packet.
Curious – smells kind of like peanut butter.
Nothing better than a little fried onion on top!
Finished (click image to enlarge). Added some grocery store frozen stir-fry veggies, a hard boiled egg with Krazy Mixed Up Salt and some Dua Belibis. Noodles are good and work well in soup. Nice texture. The broth Has a very deep and dark color. Has a spicy and a funky beef taste – kind of a spicy vegetable beef kind of thing going on. Good stuff. 4.0 out of 5.0 stars. UPC bar code 089686043051 .
Short film showing the preparation of Coto Makassar.
This is one bizarre documentary – “Heavy Metal Parking Lot” – Judas Priest fans in a parking lot at a show in 1986 – quite interesting.
Here’s something special! This is the version of the special fried curly noodles that they get in Indonesia! What’s funny is that it looks like the date on the front is today! The special fried curly noodles we get here in the US from Indomie tops my Top Ten Instant Noodles Of All Time list. Let’s give these a try.
Here’s the back of the packaging. Click to enlarge.
Otis the Pug looks on.
Then he ponders the Star Trek episode we watched last night in which Mr. Spock says ‘logic is a wreath of pretty flowers that smell bad.’
The noodle block.
On the left are the dehydrated veggies and on the right is the seasoning powder.
From the back of the packaging, I think the round slices are pieces of chicken ball.
Here’s the seasoning powder.
The liquid packets: seasoned oil, chili sauce and sweet soy sauce.
Here’s the seasoned oil…
Here’s the sweet soy sauce and chili sauce.
Finished (click image to enlarge). Added onion, Fresno chili peppers, kizami shoga (pickled ginger), two fried eggs with Krazy Mixed Up Salt and some Dua Belibis chili sauce. The noodles and broad and flat – deiniftely different than the usual Indomie noodles. The flavor is spicy and sweet and wonderful. This is much like the one we get here, but with a little nicer veggies. Perfect. 5.0 out of 5.0 stars. I have heard that they may be getting rid of the Special Curly or the Special Grilled Chicken flavors soon. hope not! UPC bar code 089686040647 – the one I reviewed here was sent to me special by Indomie from Jakarta, Indonesia. You can get the export version, thought it is tough to find – here.
Hey you Luxembourgers! Indomie’s coming your way soon!
Haven’t had an Indomie in a while! This one’s Cakalang. Cakalang is also known as Skipjack tuna. Been looking forward to this.
Back of the packaging. Anybody know if that mention of Indomie Kreasi – just a recipe or another product altogether? Click to enlarge.
The noodle block.
Powdered base and chili powder.
Here’s the chili atop of the seasoning powder.
You guessed it – seasoned oil!
A little bit of color.
Finished (click image to enlarge). Added onion, red bell pepper, broccoli, and a fried egg with Dua Belibis and Krazy Mixed Up Salt. The noodles are good – chewier than usual Indomie – and good! The broth is spicy and has a unique seafood taste. This is great stuff! 4.5 out of 5.0 stars – excellent Indomie! UPC bar code 08968604302 .
Here’s another one sent to me by my friend in Jakarta, Indonesia – thank you again! So ‘rasa kari ayam?’ Chicken curry flavor! Sounds awesome – let’s hit it.
Back of the package – click to enlarge.
The noodle block.
Seasoning packets – soup base powder and chili powder.
Here’s the base with the chili powder on top.
Seasoned oil on left, fried onions on right – you sprinkle them on the finished product.
Here’s the seasoned oil.
Finished (click image to enlarge). Added some oven baked chicken, onion, broccoli, red bell pepper, Dua Belibis chili sauce, hard boiled egg and Krazy Mixed Up Salt. The noodles are good – your standard Indofood tasty fare. The broth is great – a nice sweet and tasty curry chicken tasty which is really nice. The bits of fried onion are a nice little addition. Awesome stuff – 4.0 out of 5.0 stars. UPC bar code 089686915075 .
People in Indonesia celebrate Lebaran, a religious holiday. Here is more information.
Here’s another one from my friend in Jakarta, Indonesia – thanks again! This is another Indonesian noodle soup – not a dry noodle. Let’s give it a try! By the way – ‘Baru’ means new.
Here’s the back of the package (click image to enlarge).
The noodle block.
Dry powder seasoning and chili powder.
The dry seasoning with chili powder atop.
Has a nice lime scent.
This is a powdery garnish that goes on top.
So upon some researching, I found that serbuk koya means Koya powder. According to Selby’s Food Corner, “Koya powder is made from prawn crackers, fried garlic and dried shrimp.” They mention sprinkling it on top of a dish at that link, so I am assuming that it is to be sprinkled on top as a garnish.
Finished (click image to enlarge). Added red bell pepper, broccoli, a fried egg with a little Krazy Mixed Up Salt, some roast beef and some Dua Belibis chili sauce. Decent noodles – not soggy, spongy or tough. The broth was nice – a good hit of lime flavor and spices. The koya on top adds an interesting extra flavor. Great stuff – 4.0 out of 5.0 stars. UPC bar code 089686917260 .
Commercial for Sarimi Soto Koya Gurih.
Documentary about travel to orphanages in Indonesia.
Here’s a good one – this is the Indnesian local version of the first Indomie I ever tried – Satay. Curious if it’s any different.
Back of the package (click image to enlarge).
Noodles ready to be made tasty!
Seasoning powder on the left, chili powder on the right.
Here they are together.
The triple packet of wonder! From left to right: hot, sweet chili sauce, sweet soy sauce and fried onions.
This stuff is really good and you can get it in a big bottle at most Asian groceries – looks for Manis Pedas!
This is a really thick and sweet soy sauce – again an easy one to find but usually comes in a really big bottle. Luckily, it’s usually quite cheap. Look for Kecap Manis.
The fried onion is sprinkled on top and finishes it all nicely.
Finished (click image to enlarge). I added some corned beef, a little vegetable mix, a fried egg, a little kizami shoga (pickled ginger) and a touch of Krazy Mixed Up Salt. So according to the interview, I think this would qualify as ‘INTERNET.’ The noodles are awesome! They grab the flavorings so well and the taste is divine – although it’s a little sweeter than I remember. There is a tiny bit of heat though – it’s really quite excellent. The fried onions give it a really nice little crunch. I love this stuff – 5.0 out of 5.0 stars. UPC bar code 089686011005 – get the US version here.
This looks really good – and it’s portable!
I’ve tried these things in the past – they have them here in the US at big Asian supermarkets.
Okay so here’s another soup – Soto Banjar. First off, here’s what Wikipedia says about Soto:
Soto, sroto, tauto or coto is a common dish, found in many regional variations of Indonesian cuisine. It is a traditional soup mainly composed of broth, meat and vegetables. There is no clear definition of what makes a soto, but normally many traditional soups are called soto, whereas foreign and Western influenced soups are called sop. Soto is sometimes considered Indonesia’s national dish, as it is served from Sumatra to Papua, in a wide range of variations. Soto is omnipresent in Indonesia, available in many an open-air eateries and on many street corners to fine dining restaurants and luxurious hotels. Soto, especially soto ayam (chicken soto), is considered as Indonesian counterpart of chicken soup. Soto is a comforting soup, because it is always served warm with tender texture in most of Indonesian households, and naturally considered as Indonesian comfort food.
But what about the Banjar variety?
Banjar soto, spiced with star anise, clove, cassia and lemongrass and sour hot sambal, accompanied with potato cakes.
So this is a type of Indonesian soup from the capitol of South Kalimantan. Let’s give it a try!
Here’s the back of the packaging (click image to enlarge).
The noodle block is ready to absorb and assimilate liquid!
Our regular dry packets – dry powder on the left and chili powder on the right.
Here’s the seasoning powder and a little chili powder in the middle.
The liquids and garnish. Seasoned oil, kecap manis (sweet soy sauce) and fried onions.
A lighter colored oil – often these have been a cream color or a darker color. This one’s a little lighter and more transparent.
Thick, black and sweet, the soy sauce gives a nice sugary taste. Raw, it’s a bit like molasses.
Fried onions go on at the very end on top of everything.
Solid ingredients packet. What’s inside?
This reminds me of what’s in the Special versions that are sold in the US. It’s a veggie mix.
Finished (click image to enlarge). Added a hard boiled egg with some Krazy Mixed Up Salt and some pepper, a little Kizami Shoga (pickled ginger) and some of my stir-fry mix made from veggies we got at Country Farms. Oh and a little chicken lunch meat. This was absolutely exquisite! The noodles are great and the broth has a sweet, spicy and deep flavor – this is great stuff! Hints of cinnamon and spices are rampant – this is really enjoyable! Perfect – 5.0 out of 5.0 stars – best Indomie soup I’ve tried yet! UPC bar code 089686011692 .
Floating market in Banjar!
This group, Nasida Ria, was in a compilation of Indonesian music.
Today I continue reviews for Meet The Manufacturer: Indomie week! This is another one, sent to me from Jakarta, Indonesia by Indomie – thanks again! So what does Empal Gentong consist of? What does it mean? Here’s what I found on Wikipedia:
Empal gentong is a spicy curry-like beef soup originated from Cirebon, West Java. This soup is similar to gulai that usually cooked with firewood stove in gentong (Indonesian for: clay pot). The ingredients are parts of beef meat, intestine, tripes, lungs, etc. cooked in curry-like spices in coconut milk, kucai (Chlorella sorokiniana) and sambal in the form of chilli powder. Empal gentong can be eaten with steamed rice, ketupat or lontong. Empal gentong originated from Battembat village, kecamatan Tengah Tani, Cirebon regency.
Sounds interesting. I plan on adding a couple of things to it and make this a sumptuous meal! Please join me! Read the interview I did with Indomie here!
Here’s the back of the package (click image to enlarge). Note that this is a soup – no picture of draining.
The noodle block, ready for action!
So for packets, we start with the standard powder seasoning and chili powder combo. Again, I ask if anyone knows what the little guy on the chili powder side is all about!
Here’s the seasoning powder. I used a little bit of the chili powder – seen on top.
Now for the wet ingredient and topping: seasoned oil on the left and fried onion on the right.
The oil has a meaty and slightly sweet aroma.
These are great – adds a nice little crunch on top of everything.
Finally, the solid ingredients packet.
The back of the packet simply calls this sayuran kering which I translated to dried vegetables.
Finished (click image to enlarge). I added some of the awesome fresh vegetable mix we made from shopping at Country Farms yesterday, along with some beef lunch meat, a little Fresno pepper, a hard boiled egg, some lime, a little Huy Fong Sriracha chili sauce and some Krazy Mixed Up Salt. The noodles are characteristic Indomie; good to chew but not tough and abundant. They’re pleasant and enjoyable. The broth has an interesting flavor to it – kind of beefy and also a little sweet. It’s an interesting mix; kind of reminds me of the light flavor the special Laksa had – not the flavor so much but the lightness of it. I really liked this one. 4.0 out of 5.0 stars. UPC bar code 089686910308 .
Here’s a video of a street vendor selling Empal Gentong.
Here’s some Indonesian music played on the Gamelan. Here’s a Wikipedia article about this amazing instrument and its history. This article is about the Gong Ageng – check it out.
Found this last week while looking for stuff to make my curry soup. Not something standard here; just noodles. But they’re fried noodles from Indonesia by the company that makes the Super Bihun. That rad looking bomb logo calls to me and so here we try Mie Telor Asli Cap Atoom Bulan.
Here’s the back of the packaging (click image to enlarge).
In the pack you get three sheets of noodles like this. They’re about 4mm thick.
I decided that I’d make three bowls; one for my wife, my son and myself. This is the one for my wife. Drained noodles with a little garlic salt, pepper and ham.
Here’s my son Andy’s – I cooked them using the seasoning packet from some Indomie Onion chicken flavor noodles – also from Indonesia. He thinks it should get five stars – high praise!
I went for broth – I used the flavorings from a pack of Indomie Soto Mie and dropped an egg in and covered at the end.
Now for the review: this stuff was chewy and thicker than the noodles from Indonesia I’ve tried. It was interestiong cooking them in a little saucepan as well – got the water boiling and had to babysit the plank of noodles until they were pliable enough the entirely enter the boiling water. Of course, you could break them in half, but that’s against my ideas on noodles. Anyways, good stuff – 3.0 out of 5.0 stars. Curious what they would normally be used with. UPC barcode 8994357010015 . Find it here.
This looks really good
The world’s most dangerous kid’s band, “The Boogers” playing Itsy Bitsy Spider