| Alternative names | Mi combor |
|---|---|
| Type | Noodle soup |
| Course | Main |
| Place of origin | Indonesia |
| Region or state | Probolinggo, East Java |
| Serving temperature | Hot |
| Main ingredients | Bean sprout, noodle, salted duck egg |
Mie combor is a noodle soup from Kraksaan district in Probolinggo. The word combor is Javanese, which means in abundant gravy. Noodles, bean sprouts, free-range chicken, and a salted duck egg are all ingredients in the noodle soup. [1]
There is another version of mie combor in Kediri specifically in the Gampengrejo district. The ingredients are flat noodles like tagliatelle pasta, shredded chicken, meatball, hot sauce, sambal, sweet soy sauce, and doused with broth. [2]
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 Nonya cuisine by the Peranakan.
Rice vermicelli is a thin form of noodle. It is sometimes referred to as 'rice noodles' or 'rice sticks', but should not be confused with cellophane noodles, a different Asian type of vermicelli made from mung bean starch or rice starch rather than rice grains themselves.
Mee rebus, also known as mie rebus/mi rebus in Indonesian spelling, 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. In Indonesia it is also known as mie kuah, which literally means "noodle soup".
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 style of 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 a brand of instant noodle produced by the Indonesian company Indofood. Indofood itself is the largest instant noodle producer in the world with 16 factories. Over 15 billion packets of Indomie are produced annually. Indomie is also exported to more than 90 countries around the world. Indofood's key export markets are Australia, New Zealand, India, Iraq, Papua New Guinea, Hong Kong, East Timor, Jordan, Saudi Arabia, Canada, the United States, Taiwan, Egypt, Syria, and countries in Europe, Africa, the Middle East and Asia. Indomie has been produced mainly in Indonesia since it was first introduced in 1972, Indomie has also been produced in Nigeria since 1995. Indomie has also been increasingly popular in Nigeria and other African countries.
Bakso or baso is an Indonesian meatball, or a meat paste made from beef surimi. Its texture is similar to the Chinese beef ball, fish ball, or pork ball. The word bakso may refer to a single meatball or the complete dish of meatball soup. Mie bakso refers to bakso served with yellow noodles and rice vermicelli, while bakso kuah refers to bakso soup served without noodles.
Soto mie, Soto mi, or Mee soto is a spicy Indonesian noodle soup dish commonly found in Indonesia, Malaysia, and Singapore. Mie means noodle made of flour, salt and egg, while soto refers to Indonesian soup. In Indonesia, it is called soto mie and is considered one variant of soto, while in Malaysia and Singapore it is called mee soto.
Kwetiau goreng is an Indonesian style of stir fried flat rice noodle dish. It is made from noodles, locally known as kwetiau, which are stir fried in cooking oil with garlic, onion or shallots, beef, chicken, fried prawn, crab or sliced bakso (meatballs), chili, Chinese cabbage, cabbages, tomatoes, egg, and other vegetables with an ample amount of kecap manis. In Asia, kwetiau is available in two forms, dried and fresh. Its recipe is quite similar to another Chinese Indonesian favourite, mie goreng, with the exception of replacing yellow wheat noodles for flat rice noodles.
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.
Mie koclok, is an Indonesian chicken noodle soup, a specialty of Cirebon city, West Java. The noodles come with a white-colored extra-thick porridge-like soup, made of chicken broth and coconut milk soup, which is coagulated with corn starch or tapioca. Other ingredients include shredded chicken breast, cabbage, bean sprouts, hard boiled egg, kaffir lime juice, and sprinkled with sliced fresh celery, spring onion, and fried shallot.
Mie kocok, is an Indonesian beef noodle soup, specialty of Bandung city, West Java. The dish consists of noodles served in rich beef consommé soup, kikil, bean sprouts and bakso, kaffir lime juice, and sprinkled with sliced fresh celery, scallion and fried shallot. Some recipes might add beef tripe.
Mie kangkung, is an Indonesian vegetable noodle soup with kangkung, usually served with bakso meatball and mushroom. It is of a specialty of Betawi cuisine, Jakarta, Indonesia. The yellow egg noodles come with a brown-colored thick soup, made of chicken or beef broth, which is thickened with tapioca, spiced and mixed with garlic and kecap manis. Other ingredients include bakso meatballs, bean sprouts, mushroom, hard boiled quail eggs and sprinkled with bawang goreng and added with dash of kaffir lime juice and sambal.
Soto is a traditional Indonesian soup mainly composed of broth, meat, and vegetables. Many traditional soups are called soto, whereas foreign and Western influenced soups are called sop.
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.
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.
Mie kopyok, is an Indonesian noodle soup, specialty of Semarang city, Central Java. The dish consists of noodles served in garlic soup, slices of fried tofu, lontong, bean sprouts, and crushed of kerupuk gendar, sprinkled with sliced fresh celery, and fried shallot. It is served with kecap manis on top. Mie kopyok was mostly peddled with pushed food carts from one sub-district to another, but now, it can be found in the downtown of Semarang with a permanent building.
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| Soups |
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| Blood soups | |
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| Cheese soups | |
| Cream and yogurt soups | |
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| Noodle soups |
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| Vegetable soups |
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