Art of Making IndoMie Mi Goreng
February 11th, 2006 :: noodleson
There really is an art to preparing MI Goreng or Indonesian fried noodle, which can makes a big difference in how much you enjoy eating it - as anyone who love it can attest to.
Well prepared it has an almost buttery smooth rich taste without being either dry or watery. Enjoyed while hot, every delicious mouthful is a savory, spicy treat…an experience similar to eating good hot, spicy linguine in a rich buttery olive oil sauce.
Indomie seasonings are intended for Indonesia’s hot tropical climate year-round. Here in Seattle around February, it’s rather cool inside the kitchen. The Indonesian sweet soy sauce and thick seasoning oil/paste are quite hard to pour or mix, especially with IndoMie multi-pouch condiment packet.
The first step is to make sure these packets are at the right temperature, so soak the clear packets in with the boiling water until the contents look watery. Then before using the oil/paste packet, squish it around a few seconds until it’s stirred up inside.
Next, while the noodles are being cooked, add these sauces along with the rest of the condiments together into a small serving bowl and mix it into a rich paste. Removing all the liquid seasonings may still be tricky, I prefer to cut the top evenly across with a scissor and fold it twice lengthwise and draw it slowly between a pair of chop sticks (or fingers) to squeeze most of the liquid seasoning w/spices out into the bowl.
As soon as the noodles are cooked for 3 minutes, drain well before putting into the bowl. Stir everything together well for 15-30 seconds until the noodles really turn darker from the seasonings. This may happen in two stages with a cooler room temperature, first the noodles will hardly change color as the paste get heated up inside the noodles and then suddenly it become a dark liquid and begin to really turn the noodles’ color darker. Do this while the noodles are still hot or it may not blend well.
Finally, it should be served and eaten while hot, for best flavor. If you can’t eat it right away, just heat it up again in the microwave for about 30 seconds or so before eating.
There really is an art to preparing MI Goreng or Indonesian fried noodle, which can makes a big difference in how much you enjoy eating it - as anyone who love it can attest to.
Well prepared it has an almost buttery smooth rich taste without being either dry or watery. Enjoyed while hot, every delicious mouthful is a savory, spicy treat…an experience similar to eating good hot, spicy linguine in a rich buttery olive oil sauce.
Indomie seasonings are intended for Indonesia’s hot tropical climate year-round. Here in Seattle around February, it’s rather cool inside the kitchen. The Indonesian sweet soy sauce and thick seasoning oil/paste are quite hard to pour or mix, especially with IndoMie multi-pouch condiment packet.
The first step is to make sure these packets are at the right temperature, so soak the clear packets in with the boiling water until the contents look watery. Then before using the oil/paste packet, squish it around a few seconds until it’s stirred up inside.
Next, while the noodles are being cooked, add these sauces along with the rest of the condiments together into a small serving bowl and mix it into a rich paste. Removing all the liquid seasonings may still be tricky, I prefer to cut the top evenly across with a scissor and fold it twice lengthwise and draw it slowly between a pair of chop sticks (or fingers) to squeeze most of the liquid seasoning w/spices out into the bowl.
As soon as the noodles are cooked for 3 minutes, drain well before putting into the bowl. Stir everything together well for 15-30 seconds until the noodles really turn darker from the seasonings. This may happen in two stages with a cooler room temperature, first the noodles will hardly change color as the paste get heated up inside the noodles and then suddenly it become a dark liquid and begin to really turn the noodles’ color darker. Do this while the noodles are still hot or it may not blend well.
Finally, it should be served and eaten while hot, for best flavor. If you can’t eat it right away, just heat it up again in the microwave for about 30 seconds or so before eating.
