Mie Jawa

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Mie Jawa
Mie Jawa.jpg
Bakmi Jawa served in a warung in Java
Alternative names Bakmi Jawa, Mi Jawa, mee Jawa
Type Noodle
Course Main
Place of origin Indonesia[1], Malaysia
Region or state Java
Created by Javanese Cuisine[1]
Serving temperature Hot
Main ingredients Noodles, chicken, eggs, garlic, shallot, candlenut, coriander, cabbage, leek, choy sum, tomato, salt and pepper

Mie Jawa (lit. :Java Noodles also called Mi Jawa or Bakmi Jawa in Indonesia, or Mee Jawa in Malaysia) is a traditional Javanese style noodle,[1] commonly found Indonesia and Malaysia. The dish is made of yellow noodle, chicken, vegetables, egg and spices. The recipe however, is slightly different between mie Jawa in Indonesia and mee Jawa in Malaysia.

Because of its similarity, mie Jawa often equated with mie rebus (boiled noodle), although this is not exactly correct, since it was only mie Godhog Jawa that is almost identical to mie rebus.

Origin[edit]

Just like many Asian noodle recipes, it is thought that this noodle was influenced by Chinese noodle soup.[2] The spice however, is more suited to Javanese taste, which is more spicy and slightly sweet. The name suggests that this dish was originated from Java, Indonesia, or created by Javanese people. In Indonesia, mie Jawa thought was originated from Central Java area, and often associated with the royal city of Yogyakarta.[1] Mie Jawa vendors are commonly found in Javanese cities and towns, with major concentration in Yogyakarta, Klaten, Wonosobo, Semarang and Solo. The dish also can be found sold by street vendors using cart, either mobile/travelling or stationed in busy street, in other Indonesian major cities including Jakarta, Bandung and Surabaya.

In Malaysia, it is believed that the dish was brought by the Javanese immigrant community during the early 19th-century in Malaysia.[3][4] The recipe of Mee Jawa in Malaysia is also differ by the addition of sweet potato-base sauce into the dish. Mee Jawa mobile hawkers sold it by carrying two baskets with long wooden sticks on their shoulder and cycling by bicycle from one place to another. Not to mention Malaysia has tropical weather which sometimes has drastic heatwaves from time to time. Despite that, this dish was still sold anyhow.[5]

Mie Jawa in Indonesia[edit]

Bakmi Jawa vendor, cooking the noodles using charcoal-fueled earthenware stove

In Indonesia the term bakmi Jawa or mie Jawa is simply means "Javanese noodles", and there are multiple variants exist in the country. In Indonesia there are three major variants of Javanese noodles, which differ according to its moist content.

Mie Godhog Jawa
The most common Mie Jawa variant is Mie Godhog Jawa (Javanese boiled noodle),[6] a soupy variant which uses local spices and served in rich chicken broth.[1]
Mie Goreng Jawa
Another variant is Mie Goreng Jawa (Javanese fried noodle) which is the Javanese variant of Indonesia's favourite mie goreng. It is the drier and sweeter version due to addition of sweet soy sauce.[7]
Mie Nyemek Jawa
The third variant is the Mie Lethek Jawa or Mie Nyemek Jawa, both names in Javanese language denotes "moist" and "soft", which means the noodle is soft and moist, but not as soupy as Mie Godhog Jawa.[8] Its moist degree approximately between boiled noodle and fried noodle.

Traditional authentic mie Jawa uses Ayam Kampung (local breed free-range chicken), uses local spice including shallot, garlic, coriander, candlenut, pepper, leek, cabbage, green tomato and cooked on hot charcoal-fueled earthenware stove to acquire better heat and gave an earthy smoky aroma.[1]

Mee Jawa in Malaysia[edit]

The dish is made up of yellow egg noodle drenched in blended sweet potato base with tomato sauce and prawn stock. The famous stalls are located within the states of Malaysia called Penang and Sarawak.[9]

The gravy is made of beef stock to give it a slightly meaty flavor on top of the sweetness of the sweet potato and tart flavor of the tomato paste. The resulting gravy is a thick concoction with the natural sweetness of the sweet potato base balanced out by the tomato paste so that it is not cloyingly sweet.

The main ingredients of the dish consists of beancurd, beansprouts, hard boiled egg, ground peanuts and optionally, fried shallots or shrimp.[10]

See also[edit]

References[edit]

  1. ^ a b c d e f "JAVANESE NOODLES (Bakmi Jawa) – Yogyakarta (Jogja) backpacker's guide". www.yogya-backpacker.com. Retrieved 2017-12-19. 
  2. ^ "Local taste ..." Pinterest. Retrieved 2017-12-19. Bakmi Godhog (Javanese Boiled Noodle), a Chinese influence to Indonesian cuisine esp. Javanese 
  3. ^ "The Food Canon - Inspiring Home Cooks: Auntie Ruby's Mee Jawa". www.foodcanon.com. Retrieved 2016-04-05. 
  4. ^ Mok, Opalyn (24 August 2014). "The sweet Jawa Mee a throwback to Penang's rich past". www.themalaymailonline.com. Retrieved 2016-04-05. 
  5. ^ "Trips Wonder-List of Noodles in Malaysia- Jawa Noodle (Mee Jawa)". tripswonder.com. Retrieved 2016-04-05. 
  6. ^ "Bakmi Godhog Recipe (Java Style Boiled Noodle) | Indonesia Eats | Authentic Online Indonesian Food Recipes". indonesiaeats.com. Retrieved 2017-12-19. 
  7. ^ "Javanese Fried Noodle (Bakmi Goreng Jawa)". http://allrecipes.co.uk. Retrieved 2017-12-19.  External link in |website= (help)
  8. ^ "20 resep mie nyemek jawa enak dan sederhana". Cookpad (in Indonesian). Retrieved 2017-12-19. 
  9. ^ Rowthorn, Chris; Cohen, Muhammad; Williams, China (2008-01-01). Borneo. Ediz. Inglese. Lonely Planet. p. 42. ISBN 9781740591058. 
  10. ^ Lee, Geok Boi (2007-01-01). Classic Asian Noodles. Marshall Cavendish. p. 153. ISBN 9789812613356. 

External links[edit]