Tag Archives: sukses

#901: Sarimi Rasa Ayam Bawang

Here’s the next to last of the packs that my friend from Jakarta, Indonesia sent. Hate to see them running out – so good! This one’s onion chicken flavor. Let’s check it out!

Here’s the back of the package (click to enlarge).

Here’s some of the noodle block.

Here’s the dry seasoning packets – chili powder and powder base.

Here is the chili powder atop the powder base.

Here’s the seasoned oil packet.

Has a nice aroma – chicken and onion.

Finished (click image to enlarge). Added some broccoli, turkey breast, hard boiled egg with Krazy Mixed Up Salt, some Dua Belibis chili sauce and a little of the new Urashima Sesame & Salt furikake. The noodles are pretty good – nothing to write home about but nice. The broth was excellent – nice color, great onion and chicken taste with a little spicy hit from the chili powder. Good stuff! 3.5 out of 5.0 stars! UPC bar code 089686017076 .

Here’s a commercial for Sarimi instant noodles during Ramadhan.

Elly Kasim – Ayam Den Lapeh

#867: Indomie Mi Instan Rasa Coto Makassar

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.

Wikipedia says:

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.[1] 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.[2]

Coto Makassar is usually served with Burasa or Ketupat.

Soup’s on – let’s try it!

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.

Fried onion!

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.

#863: Indomie Mi Keriting Goreng Spesial (Special Fried Curly Noodles)


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!

So Nigeria’s film industry (Nollywood), makes a lot of films and here’s a trailer for one of them. A lot of yelling and bits of english in there.

#852: SuperMi Sedaaap Mi Kuah Rasa Kari Ayam

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.

Indonesia documentary

#838: Sarimi Soto Koya Gurih

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.

Seasoned oil.

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.

#740: Indomie Mi Instan Mi Goreng Sate

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.

#730: Meet The Manufacturer: Indomie Mi Instan Rasa Soto Banjar Limau Kuit Khas Kalimantan Selatan

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.[1] Soto, especially soto ayam (chicken soto), is considered as Indonesian counterpart of chicken soup. Soto is a comforting soup,[2] because it is always served warm with tender texture in most of Indonesian households, and naturally considered as Indonesian comfort food.[3][4]

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.

#727: Meet The Manufacturer – Indomie Mi Instan Rasa Empal Gentong Khas Jawa Barat

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.

#725: Meet The Manufacturer: Indomie Mi Goreng Instant Cup Noodles

Hey look at this! This came from Michael C. at Eastland Foods a little while back – thanks! What we have here is one of the products that should be available here in the states soon (according to my Indomie interview). It’s exactly what it looks like – Mi Goreng in a cup! Read the interview I did with Indomie here!

Check that out – you drain the cup!

Here’s some of the side panel info (click image to enlarge).

Dry packets – fried onion and powdered base.

Liquid seasonings: (from left to right) seasoned oil, chili sauce and sweet soy sauce.

It also comes with a fork!

Here’s the noodle block, nestled into the cup awaiting boiling water.

Finished (click image to enlarge). It’s got an egg and some veggies – is it INTERSAY? I cooked the noodles in the cup as directed. While that was going on, I fried an egg in a snowflake shaped cookie cutter and boiled some veggies up. Drained everything, combined in the pot the veggies were in, added seasonings and stirred. Atop the egg I added some Huy Fong Sriracha chili sauce and some kizami shoga (pickled ginger. Well, this is the Mi Goreng everyone knows and loves. Excellent stuff – nice noodles, a little spicy and very tasty all around. If you’ve never had Mi Goreng before, I HIGHLY recommend getting yourself some! 5.0 out of 5.0 stars – same great stuff just in a different configuration. UPC bar code 089686180657.


Indomie TV commercial

Another video of Indonesian street food!

Meet The Manufacturer: Indomie Interview

Interview * Donation from Indofood CBP Sukses Makmur * Donation from Eastland Foods * Indomie Curly Noodle With Special Laksa & Chilli * Indomie Mi Goreng Instant Cup Noodles * Indomie Mi Goreng Cakalang Khas Sulawesi Utara * Indomie Mi Instan Rasa Empal Gentong Khas Jawa Barat * Indomie Mi Instan Rasa Kari Ayam Medan Khas Sumatera Utara * Indomie Mi Instan Mi Goreng Jumbo * Indomie Mi Instan Rasa Soto Banjar Limau Kuit Khas Kalimantan Selatan * Indomie Mi Instan Rasa Mi Kocok Bandung Khas Jawa Barat * Indomie Curly Noodle With Chicken & Chilli Paddi * Indomie Mi Instan Rasa Soto Betawi Khas Jakarta * Indomie Mi Instan Mi Goreng Rasa Ayam Panggang Jumbo

I’m very pleased to say that now everything is together and today we’ll start Meet The Manufacturer: Indomie week! I have been really excited about this one – hope everyone enjoys it!

This interview was via email and answers are from their Marketing General Manager & Indomie Brand Manager. Hope everyone enjoys this interview!

THERAMENRATER.COM> Thank you for doing this interview! I have been a big fan of Indomie products for a long time – first with the Mi Goreng Satay and been trying everything I can find ever since!
Can you start by telling me a little bit about Indofood’s history – how did you start?

INDOFOOD> Indofood was founded in 1971 as Panganjaya Intikusuma. “Indomie” was established in 1972, one of the first instant noodle brands in Indonesia.
In 1994, Indofood was established by consolidating several companies, among them Panganjaya Intikusuma. In the same year, Indofood became a public company on the
Jakarta Stock Exchange.
Over the years, Indofood expanded its business in Indonesia and became a company known for its quality products not only in instant noodles, but also dairy, food seasoning, snack foods, nutrition & special foods. However, it is Indomie that is always synonymous with Indofood.
According to Nielsen, Indomie is a brand with one of the highest brand equity in Indonesia.

TRR> Indomie products are sold all over the globe – for my readers who aren’t familiar with your product lines, can you tell a little about them?

INDOFOOD> Indofood produces over 40 Indomie SKU to suit the diverse palate and budget of millions Indonesians. Indomie is first and foremost well known for its Mi Goreng, although locally it
is also well known for its Soto Mie, Kari (Curry), Ayam Bawang (Onion Chicken) & Ayam Spesial (Chicken) soup noodles, as well as many Regional flavours and the Special Quality Noodles.
Indomie Mi Goreng (translated literally as Indomie Fried Noodles) was first introduced in 1982. It was an innovative product that blended instant noodles with sweet soy sauce, seasonings and fried shallots to form a unique dry based instant noodle that is distinctively Indonesian. The taste is somewhat similar to Fried Noodles common on the menu of roadside stalls. Today, Indomie Goreng is sold in over 50 countries around the world.

TRR>  What made you decide to expand and sell your noodles in other countries?

INDOFOOD> We want to introduce Indomie Goreng to the world so that everybody can enjoy the unique taste of Indonesia’s best selling instant noodles. However, the Indomie export business really got its start because hundreds of thousands of Indonesian citizens study or work overseas. Most Indonesian who go abroad for long stints always bring a carton of Indomie noodles, however, they eventually run out of Indomie and have to go to their local Asian grocery stores to look specifically for Indomie (foreign noodles taste does not always agree with Indonesian taste buds). Enterprising importers noticed that there was demand for Indomie noodles and started to import Indomie from Indonesia.
Indonesian students and workers also inadvertantly introduced Indomie Mi Goreng to their local friends or colleagues. We have many stories of students cooking Indomie noodles in their dorms, and their foreign friends would all come to their room because of the enticing aroma and joined in. That is how Indomie Goreng was first introduced to foreigners.

Australians, in particular, love Indomie Goreng. Maybe they were introduced to it by their Indonesian unversity friends, or maybe they tasted it on their holiday in Bali. The fact is, Indomie Goreng is the best selling imported instant noodle in Australia.

TRR> You make a broad range of flavors of instant noodles – are there any new varieties that will be released in the United States and abroad soon?

INDOFOOD> For the Americas, we will be launching Indomie Goreng with chilli sauce shortly (the current product comes with chilli powder). We will also introduce Mi Goreng Cup Noodles for those who prefer the convenient Cup format. Now you can have your Mi Goreng Cup Noodles anytime, anywhere (at least where you have hot water handy).

TRR> I see your products on shelves at Asian markets all over my area in the US – any plans on opening an Indomie plant here in the future?

INDOFOOD> Unfortunately, we do not have plans to open a plant in the US.

TRR> What was the very first variety of Indomie noodles?

INDOFOOD> The first Indomie Noodes was Chicken flavour (isn’t that every instant noodle brand’s first flavour)?

TRR>  I have noticed all sorts of community events in foreign countries you put on – can you tell my readers about some of them?

INDOFOOD> In Indonesia, Indofood and Indomie support many events, most recently the 26th Asian Games in Palembang, Indonesia. We also sponsor many school and community events. Most of our CSR goes into disaster relief operations during catastrophic events such as the Tsunami in Aceh in 2004, the big earthquake in Yogyakarta 2006 and in Padang in 2009, and most recently the Merapi volcano eruption in 2010.
In Nigeria, Dufil Prima Plc, the Indomie licensee for Nigeria, is very active in promoting Indomie. They have many CSR activites like donation of scientific laboratory equipment to public schools, donation to orphanages, and also sponsorship of events like the Lagos Carnival.

TRR> I’ve heard about people in Indonesia selling Indomie for school fundraisers? I find that fascinating; people here usually sell cookies or candy bars. Can you tell us a bit about this?

INDOFOOD> Our Medan branch has been doing this activity for a number of years. Many High School students in Medan have a curriculum in which they have to develop their business instinct, and one  activity is to have the students experience door-to-door sales.

Indomie supports this activity by providing the products which are a basic necessity in every household. The students get the benefit of experiencing selling products to consumers, and the profit from all sales is contributed to
the school to support school activities or to buy school equipment. In a way, this is similar to Girl Scout cookies, but they don’t have to learn how to bake ;-).

TRR>  How many packs and cups of instant noodles do you make every year worldwide?

INDOFOOD> In 2011, Indofood produced about 11 billion packs of instant noodles for domestic and export markets.

TRR>  Have you ever thought about varieties like macaroni and cheese or soy sauce flavored instant noodles for foreign markets?

INDOFOOD> At this time, we remain focused on the popular Indonesia flavours, but we continuously monitor demand and market conditions. If there is really a demand for new flavors, of course we will launch the new flavor(s).
We actually used to produce ‘Pizza’ and ‘Spaghetti’ flavour instant noodles, as well as ‘Cheese’ Pasta for the local market but it was not popular back then (maybe it was a product well before its time). Who knows, maybe we will relaunch it one of these days.

TRR> How does it feel to occupy the first and second place on The Ramen Rater Top Ten Instant Noodles In The World?

INDOFOOD> Indofood is very honoured that Indomie is ranked the number 1 and 2 in the Ramen Rater Top Ten Instant Noodles. It is amazing that such a distinctively Indonesian flavour can become so universally accepted. From the land down under, the Middle East, the Orient and the Americas, kids and adults alike love the sweet spicy taste, the firm noodles and the fried shallots toppings. Indomie Mi Goreng is truly the best tasting instant noodles in the world.

TRR> I have introduced many people to your products and especially to having Mi Goreng with a fried egg, something that is almost unheard of to add to instant noodles here in the US. Which are your personal favorite varieties of Indomie and what (if anything) do you add to them?

INDOFOOD> Eating Indomie with Eggs is actually pretty common here in Indonesia and we encourage this practice of adding noodles and vegetables because it adds protein and fiber to mostly carbohydrate noodles, to form a more balanced meal.
Indonesians love to abbreviate, and one of the most well known is INTERNET, which is the abbreviation of Indomie-TeluR-korNET (Indomie with Fried Egg and Corned Beef)
There are variations such as INTERJUNET which is Indomie-TeluR-KeJU-korNET (Indomie with Fried Egg, Cheese and Corned Beef) and INTERSAY which is  Indomie-TeluR-SAYur (Indomie with Fried Egg and Vegetables).
Most people will also add Chilli padi (very hot & spicy green chilli), corned beef, beef balls, vegetables, and copious amounts of Chilli sauce and/or Soy Sauce (they like it hot here).

TRR> What does the name ‘Indomie’ mean?

INDOFOOD> INDOMIE is an abbreviation of INDOnesia and MIE.

TRR> Any chance some of the products sold in Indonesia that aren’t sold in the US will be eventually?

INDOFOOD> Indomie has developed many distinctive ‘Goreng’ flavours, and it is our  champion product. To date we have Mi Goreng Cakalang (Skipjack Tuna Fried Noodles), Mi Goreng Sate (Satay flavour Fried Noodles), Mi Goreng Pedas (Spicy Fried Noodles), Mi Goreng Ayam (Chicken flavour Fried Noodles) and Mi Goreng Vegan (Vegetarian Fired Noodles). In our Special Quality Noodle range, we also have a new flavour Indomie Goreng
Ayam Cabe Rawit (Chicken Flavour Fried Noodles with Chilli Padi) along side existing Indomie Goreng Spesial (Special Fried Noodles) and Mi Goreng Ayam Panggang (Grilled Chicken flavour Fried Noodles).
We have just launched Indomie Mi Goreng Rendang (Spicy Beef Fried Noodles) in November 2011 in Indonesia to great acclaim.

TRR> On behalf of myself and my readers, thank you very much for doing this interview! I think this will be an interesting week of sampling your products!

Well, that’s it! I’ll be reviewing all sorts of Indomie samples that were sent to me from Indonesia this week! Happy noodling!