See also
- Mie Aceh, traditional Indonesian noodle dish that incorporates a bumbu spice mix
- Indonesian noodles
| Alternative names | Mie goreng banglades Mi goreng bangladesh |
|---|---|
| Type | Noodle |
| Course | Main course |
| Place of origin | Indonesia |
| Region or state | Nationwide |
| Serving temperature | Hot |
| Main ingredients | Fried noodles with egg, chicken, meat |
Mie Bangladesh or Bangladeshi noodles (Indonesian: mi meaning "noodle" [1] ), also called nyemek noodles [2] is a dish of Indonesian cuisine. It is a variation on mi goreng and originated in the Indonesian city of Lhokseumawe, Aceh.
The dish is typically created using packaged comercial instant noodles such as Indomie stir-fried in a sauce of herbs and spices, [3] using a bumbu spice mix such as medok, along with the commercial seasoning packet typically included with the noodles. [4] [5] [6] [7] The additional spices thicken the sauce and give the dish a richer color and flavor than a typical bowl of instant noodles or ramen. [8]
It is served nyemek, or slightly soupy, and is sometimes served with other ingredients such a half-cooked egg, which gives the dish a creamy texture and flavor, and fried onions or mustard greens. [3] [2] [8] [6]
It is often served as warkop (a portmanteau of Warung Kopi, meaning "coffee stall"), a food served in roadside stalls.[ citation needed ]
While the name is sometimes taken to mean it is a dish of or inspired by Bangladeshi cuisine, it originated in Medan, North Sumatra, Indonesia. [2] [3] [9] There are anecdotal explanations of the etymology of the name. [3]
The dish became well known in the 2020s after Indonesian food critics on Instagram and TikTok posted about it. [9] [5] [8]
Indonesian cuisine is a collection of various regional culinary traditions that formed in the archipelagic nation of Indonesia. There are a wide variety of recipes and cuisines in part because Indonesia is composed of approximately 6,000 populated islands of the total 17,508 in the world's largest archipelago, with more than 600 ethnic groups.
Hokkien mee, literally "Fujian noodles", is a group of related Southeast Asian dishes that have their origins in the cuisine of China's Fujian (Hokkien) province.
A warung is a type of small family-owned business — small retail, eatery, or café — in Indonesia. A warung is an essential part of daily life in Indonesia. Over time, the term warung has shifted somewhat — especially among foreign visitors, expatriates, and people abroad — to refer more specifically to a modest Indonesian eatery or a place that sells Indonesian retail items. But for the majority of Indonesians, it still refers to a small, neighborhood convenience shop, often a front room or booth in a family's home.
Chinese Indonesian cuisine is characterized by the mixture of Chinese with local Indonesian style. Chinese Indonesians, mostly descendant of Han ethnic Hokkien and Hakka speakers, brought their legacy of Chinese cuisine, and modified some of the dishes with the addition of Indonesian ingredients, such as kecap manis, palm sugar, peanut sauce, chili, santan and local spices to form a hybrid Chinese-Indonesian cuisine. Some of the dishes and cakes share the same style as in Malaysia and Singapore, known as Nyonya cuisine by the Peranakan.
Nasi goreng, is a Southeast Asian rice dish with pieces of meat and vegetables added. It can refer simply to fried pre-cooked rice, a meal including stir-fried rice in a small amount of cooking oil or margarine, typically spiced with kecap manis, shallot, garlic, ground shrimp paste, tamarind and chilli and accompanied by other ingredients, particularly egg, chicken and prawns. There is also another kind of nasi goreng which is made with ikan asin which is also popular across Indonesia.
Mee rebus is a Maritime Southeast Asian noodle soup dish. Literally translated as "boiled noodles", it is popular in Maritime Southeast Asian countries such as Indonesia, Malaysia, and Singapore.
Bakmi or bami is a type of wheat-based noodles derived from Chinese cooking tradition. It was brought to Indonesia by Chinese immigrants from Southern Chinese provinces like Fujian. It is typically prepared seasoned in soy sauce and topped with pork products, which is often substituted for other protein sources in predominantly Muslim Indonesia. Chinese-style wheat noodles has become one of the most common noodle dishes, especially in Southeast Asian countries which have significant Chinese populations and known by various names.
Mie goreng, also known as bakmi goreng, is an Indonesian stir-fried noodle dish. It is made with thin yellow noodles stir-fried in cooking oil with garlic, onion or shallots, fried prawn, chicken, beef, or sliced bakso (meatballs), chili, Chinese cabbage, cabbages, tomatoes, egg, and other vegetables. Ubiquitous in Indonesia, it is sold by food vendors from street hawkers (warungs) to high-end restaurants.
Indomie is an instant noodle brand produced by the Indonesian company Indofood, the largest instant noodle manufacturer in the world with 16 factories. Over 28 billion packets of Indomie are produced annually, and exported to more than 90 countries. Indomie has been produced mainly in Indonesia since it was first introduced in June 1972; it has also been produced in Nigeria since 1995, and in Turkey since 2010. Since its introduction in the region in the 1980s, Indomie has become increasingly popular in African countries.
Javanese cuisine is the cuisine of Javanese people, a major ethnic group in Indonesia, more precisely the province of Central Java, Yogyakarta and East Java.
Mie ayam, mi ayam, or bakmi ayam is a common Indonesian dish of seasoned yellow wheat noodles topped with diced chicken meat. It is derived from culinary techniques employed in Chinese cuisine. In Indonesia, the dish is recognized as a popular Chinese Indonesian dish, served from simple travelling vendor carts frequenting residential areas, humble street-side warung to restaurants.
Bumbu is the Indonesian word for a blend of spices and for pastes and it commonly appears in the names of spice mixtures, sauces and seasoning pastes. The official Indonesian language dictionary describes bumbu as "various types of herbs and plants that have a pleasant aroma and flavour — such as ginger, turmeric, galangal, nutmeg and pepper — used to enhance the flavour of the food."
Batak cuisine is the cuisine and cooking traditions of Batak ethnic groups, predominantly found in Northern Sumatra region, Indonesia. Batak cuisine is part of Indonesian cuisine, and compared to other Sumatran cuisine traditions, it is more indigenously preserved. One characteristic of Batak cuisine is its preference to andaliman as the main spice. That is why andaliman in Indonesia sometimes dubbed as "Batak pepper".
Mie aceh or mi aceh is an Acehnese curried spicy noodle dish. The dish is often described as Aceh-style spaghetti.
Mie jawa, also called as mi jawa or bakmi jawa in Indonesia, or mee Jawa in Malaysia is a traditional Javanese style noodle, commonly found in 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.
Acehnese cuisine is the cuisine of the Acehnese people of Aceh in Sumatra, Indonesia. This cuisine is popular and widely known in Indonesia. Arab, Persian, and Indian traders influenced food culture in Aceh although flavours have substantially changed their original forms. The spices combined in Acehnese cuisine are commonly found in Indian and Arab cuisine, such as ginger, pepper, coriander, cumin, cloves, cinnamon, cardamom, and fennel.
Kwetiau ayam, kuetiau ayam or sometimes kwetiau ayam kuah is a common Chinese Indonesian dish of seasoned flat rice noodles topped with diced chicken meat. It is often described as a kwetiau version of the popular mie ayam, and especially common in Indonesia, and can trace its origin to Chinese cuisine.
Indonesian noodles are a significant aspect of Indonesian cuisine which is itself very diverse. Indonesian cuisine recognizes many types of noodles, with each region of the country often developing its own distinct recipes.
Bihun goreng, bee hoon goreng or mee hoon goreng refers to a dish of fried noodles cooked with rice vermicelli in both the Indonesian and Malay languages. In certain countries, such as Singapore, the term goreng is occasionally substituted with its English equivalent for the name of the dish.
{{cite web}}: CS1 maint: unrecognized language (link)| Variants |
| ||||||||||||||||||||||||||||
|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|
| Dishes |
| ||||||||||||||||||||||||||||
| Instant noodle brands | |||||||||||||||||||||||||||||
| List articles | |||||||||||||||||||||||||||||
| See also | |||||||||||||||||||||||||||||
