Mie goreng

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Mie goreng
Mi Goreng GM.jpg
Mie goreng in a restaurant in Jakarta.
Alternative names
Mee goreng or Mi goreng
Type Main course
Place of origin
Indonesia,[1][2] Malaysia, Singapore
Region or state
Nationwide
Creator Chinese Indonesian and Peranakan
Serving temperature
Hot
Main ingredients
Fried noodles with chicken, meat or prawn
Cookbook:Mie goreng  Mie goreng

Mie goreng (Indonesian: mie goreng or mi goreng; Malay: mee goreng or mi goreng; both meaning "fried noodles"[3]), also known as bami goreng, is a flavorful and spicy fried noodle dish common in Indonesia,[1] 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, warungs, 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).[4] It is commonly available at mamak stalls in Singapore and Malaysia and is often spicy.

Origin[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 that add mild sweetness,[5] 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.

Variations[edit]

Instant version of mie goreng

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.[6] 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. This instant version however, is not technically being goreng (stir fried), but boiled instead and seasoned after discarding the water used for boiling. Nevertheless, it tried to closely resemble the authentic mie goreng by adding sweet soy sauce and crispy fried shallot. It is commonly found in warung Indomie stalls that selling instant noodles, grilled sandwiches and hot drinks in Indonesian urban areas.

Gallery[edit]

References[edit]

  1. ^ a b Bergy (September 18, 2006). "Indonesian Mie Goreng (Fried Noodles)". Food.com. 
  2. ^ "Mie Goreng (Indonesian Fried Noodles)". Rasa Malaysia. August 9, 2010. 
  3. ^ Guerin, Bill (2003-12-23). "World's top noodle maker loses its bite". Asia Times Online. Retrieved 2007-08-22. 
  4. ^ Pepy Nasution (7 March 2012). "Friend’s Post – Mie Goreng by Indonesia Eats". Wok With Ray. Retrieved 3 June 2012. 
  5. ^ Janelle Bloom (August 2001). "Mie goreng". Taste.com.au Australian Good Taste. 
  6. ^ Rinny Ermiyanti Yasin (1 February 2012). "Diferensiasi: Antara Tek-tek dengan Dhog-dhog" (in Indonesian). Kompasiana. Retrieved 3 June 2012. 

External links[edit]