Mie goreng
Mie goreng in a restaurant in Jakarta
Alternative namesBakmi goreng, Mi goreng
TypeNoodle
CourseMain course
Place of originIndonesia[1]
Region or stateNationwide
Serving temperatureHot
Main ingredientsFried noodles with chicken, meat or prawn

Mie goreng (Indonesian: mi goreng; meaning "fried noodles"[2]), also known as bakmi goreng,[3] is an Indonesian stir-fried noodle dish. It is made with thin yellow noodles stir-fried in cooking oil with garlic, onion or shallots, fried prawn, chicken, beef, or sliced bakso (meatballs), chili, Chinese cabbage, cabbages, tomatoes, egg, and other vegetables. Ubiquitous in Indonesia, it is sold by food vendors from street hawkers (warungs) to high-end restaurants.

History

Stir-frying mi goreng Jawa in a wok

In Indonesia, where mi goreng is one of the most widespread simple dishes, the dish's origin is associated with Chinese Indonesian cuisine.[1] Chinese influences are evident in Indonesian food such as bakmi, mi ayam, pangsit, bakso, lumpia, kwetiau goreng, and mi goreng.[4] The dish is derived from Chinese chow mein and is believed to have been introduced by Chinese immigrants in Indonesia. Despite being influenced by Chinese cuisine, mi goreng in Indonesia has a definite Indonesian taste and has been heavily integrated into Indonesian cuisine,[5] through, for example, the application of sweet soy sauce that adds mild sweetness,[6] a sprinkle of fried shallots, and spicy sambal. Pork and lard are eschewed in favour of shrimp, chicken, or beef to cater to the Muslim majority.

Preparation

Mi goreng is traditionally made with yellow wheat noodles, stir-fried with chopped shallots, onion, and garlic with soy sauce seasoning, egg, vegetables, chicken, meat, or seafood. However, other versions might use dried instant noodles instead of fresh yellow wheat noodles. A common practice in Indonesia is the inclusion of powdered instant noodle seasonings, along with eggs and vegetables. Authentic mi goreng uses fresh ingredients and spices; however, bottled instant spice paste might be used for practical reasons.[7]

The almost identical recipe is often used to create other dishes. For example, bihun goreng is made by replacing yellow wheat noodles with bihun (rice vermicelli), while kwetiau goreng uses kwetiau (thick flat rice noodles) instead.

Variations

Mi goreng Aceh.

Some mi goreng variants exist. In Indonesia, mi goreng variants are usually named after the ingredients, while some might be named after the region of origin.

Instant version of mie goreng

Indonesians tend to name similar foreign dishes as mi goreng, for example in Indonesia, chow mein is often called mi goreng Cina and yakisoba is called mi goreng Jepang.

Gallery

See also

References

  1. ^ a b Forshee, Jill (2006). Culture and Customs of Indonesia. Greenwood Publishing Group. ISBN 978-0-313-33339-2.
  2. ^ Guerin, Bill (23 December 2003). "World's top noodle maker loses its bite". Asia Times Online. Archived from the original on 15 February 2004. Retrieved 22 August 2007.((cite news)): CS1 maint: unfit URL (link)
  3. ^ Sara Schonhardt (25 February 2016). "40 Indonesian foods we can't live without". CNN.
  4. ^ Heinz Von Holzen (2014). A New Approach to Indonesian Cooking. Marshall Cavendish International Asia Pte Ltd. p. 15. ISBN 9789814634953.
  5. ^ "Indonesian Food: 50 of the Best Dishes You Should Eat". Migrationology. 2016-05-22. Retrieved 2020-02-16.
  6. ^ Janelle Bloom (August 2001). "Mie goreng". Taste.com.au Australian Good Taste.
  7. ^ "Indonesian Fried Noodles (Mie Goreng)". Rasa Malaysia. 9 August 2010.
  8. ^ "Mie Aceh Recipe". Indonesian Recipes.
  9. ^ "Mie Goreng Jawa". Tasty Indonesian Food.
  10. ^ Rinny Ermiyanti Yasin (1 February 2012). "Diferensiasi: Antara Tek-tek dengan Dhog-dhog" (in Indonesian). Kompasiana. Archived from the original on 11 July 2012. Retrieved 3 June 2012.
  11. ^ "Indomie Goreng". Indomie (in Indonesian). Archived from the original on 2017-04-29. Retrieved 2017-03-24.