Mi Goreng Rendang
February 9th, 2006
Mi Goreng Rendang - fried noodle with a hot spicy vegetarian rendang curry paste, a traditional Indonesian curry similar to Thai curries, but has its own characteristics. Some of the characteristic ingredients in this recipe are kecap manis (Indonesian sweet soy sauce), garlic, onion, pepper, coconut, kemiri nut (candle nut), clove, anise, and herbs.
This is about the spiciest of the Mi Goreng’s that I have tried, my mouth felt hot after eating it. It has a sharper taste than the typical curries found here, with strong garlic-onion flavor and a note of clove & anise that give it an almost ginger-like pungency. I liked the toasted onion which are a few tasty bits beside noodles.
There’s an art to preparing MI Goreng, which makes quite a difference in taste.
Cooking Directions
- Add noodles to 2 cups of boiling water and simmer for 3 minutes.
- Mix seasoning together into serving bowl.
- Place drained noodles on plate and mix well before serving
Product of Indonesia by PT Indofood.
Ingredients*
Net wt. 2.82 oz (80g)
Noodle
Wheat Flour, Refined Palm Oil, Tapioca Starch, Salt, Potassium Carbonate, Guar Gum, Sodium Carbonate, Riboflavin, TBHQ.
Powder Seasoning
Salt, Sugar, Monosodium Glutamate, Garlic Powder, Artificial Flavors (Cassava Starch, Salt, Autolyzed Yeast Extract, Sugar, Artificial Flavors), Silicon Dioxide (Anti-Caking Agent), Onion Powder, Pepper, Clove Powder, Star Aniseed Powder, Caramel Color, Maltodextrin, Disodium Inosinate, Disodium Guanylate.
Seasoning Oil
Refined Palm Oil, Herbs, Coconut, Chili, Onion, Candel Nut, Garlic, Tocopherol.
Sweet Soy Sauce
Sugar, Water, Salt, Wheat, Soy Bean, Spices, Sesame Oil.
Chili Packet
Chili Powder.
Onion Packet
Fried Onion.
Disclaimer*
Ingredients were copied from the product label, however you should not rely solely on this information in any manner.
Mi Goreng Rendang - fried noodle with a hot spicy vegetarian rendang curry paste, a traditional Indonesian curry similar to Thai curries, but has its own characteristics. Some of the characteristic ingredients in this recipe are kecap manis (Indonesian sweet soy sauce), garlic, onion, pepper, coconut, kemiri nut (candle nut), clove, anise, and herbs.
This is about the spiciest of the Mi Goreng’s that I have tried, my mouth felt hot after eating it. It has a sharper taste than the typical curries found here, with strong garlic-onion flavor and a note of clove & anise that give it an almost ginger-like pungency. I liked the toasted onion which are a few tasty bits beside noodles.
There’s an art to preparing MI Goreng, which makes quite a difference in taste.
- Add noodles to 2 cups of boiling water and simmer for 3 minutes.
- Mix seasoning together into serving bowl.
- Place drained noodles on plate and mix well before serving
Ingredients*
Net wt. 2.82 oz (80g)
Disclaimer*