Mie goreng

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Mie goreng
Mi Goreng GM.jpg
Mie goreng in a restaurant in Jakarta.
Alternative name(s) Mee goreng or Mi goreng
Type Main course
Place of origin Indonesia, Malaysia, Singapore
Region or state Nationwide
Creator(s) Chinese Indonesian and Peranakan
Serving temperature Hot
Main ingredient(s) Fried noodles with chicken, meat or prawn

Mie goreng (Indonesian: mie goreng or mi goreng; Malay: mee goreng or mi goreng; both meaning "fried noodles"[1]), also known as bami goreng, is a dish common in Indonesia, Malaysia, and Singapore. It is made with thin yellow noodles fried in cooking oil with garlic, onion or shallots, fried prawn, chicken, pork, beef, or sliced bakso (meatballs), chili, Chinese cabbage, cabbages, tomatoes, egg, and other vegetables. Ubiquitous in Indonesia, it can be found everywhere in the country, sold by all food vendors from street-hawkers to high-end restaurants. It is an Indonesian one-dish meal favorite, although street food hawkers commonly sell it together with nasi goreng (fried rice).[2] It is commonly available at mamak stalls in Singapore and Malaysia and is often spicy.

Origin and variations[edit]

The dish is derived from Chinese chow mein and believed to have been introduced by Chinese immigrants in Indonesia, Malaysia, and Singapore. Mie goreng is also similar to Japanese yakisoba. However mie goreng has been more heavily integrated into Indonesian cuisine; for example the application of popular sweet soy sauce, sprinkle of fried shallots, addition of spicy sambal and the absence of pork and lard in favour for shrimp, chicken, or beef; to cater for the Muslim majority.

In Indonesia mie goreng variants usually named after the ingredients, for example common mie goreng usually uses chicken, but mie goreng sapi uses beef, mie goreng kambing uses goat meat or mutton, mie goreng udang uses shrimp while mie goreng seafood uses mixture of fish, squid and shrimp. Some mie goreng might be named after the region of origin, such as Mie Goreng Aceh from Aceh province, mie goreng Jawa from Central Java and mie goreng Surabaya from Surabaya city. Mie goreng tek-tek refer to mie goreng sold by travelling street hawkers that hitting the wok making "tek-tek" sounds to announce their wares, while mie goreng dhog-dhog refer to mie goreng Surabaya that uses slit drum instead.[3] Indonesian tends to named similar foreign dishes as mie goreng, for example in Indonesia, chow mein is often called mie goreng China and yakisoba is called mie goreng Jepang.

The instant version of mie goreng, Indomie Mi goreng, is also popular in Indonesia and other countries, notably Netherlands, Nigeria, Australia, and New Zealand.

Gallery[edit]

References[edit]

  1. ^ Guerin, Bill (2003-12-23). "World's top noodle maker loses its bite". Asia Times Online. Retrieved 2007-08-22. 
  2. ^ Pepy Nasution (7 March 2012). "Friend’s Post – Mie Goreng by Indonesia Eats". Wok With Ray. Retrieved 3 June 2012. 
  3. ^ Rinny Ermiyanti Yasin (1 February 2012). "Diferensiasi: Antara Tek-tek dengan Dhog-dhog" (in Indonesian). Kompasiana. Retrieved 3 June 2012. 

External links[edit]