Search results
Results From The WOW.Com Content Network
Some of popular Indonesian dishes such as nasi goreng, mie goreng, bihun, kwetiau, lumpia and bakpia can trace their origin to Chinese influence. Some food and ingredients are part of the daily diet of both the indigenous and ethnic Chinese populations as side dishes to accompany rice, the staple food of most of the country. [5]
Mee goreng mamak is often associated with Indian Muslim cuisine offered at Mamak stalls, and is regarded as a fusion food that incorporates Chinese yellow noodles with seasonings and spices typical of Malay and Indian cuisine. [2] Maggi goreng. Maggi goreng, or Maggi mee goreng, is a variation of Mamak-style mee goreng.
Mie goreng (Indonesian: mi goreng; meaning "fried noodles" [2]), also known as bakmi goreng, [3] 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.
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.
In Indonesia, the dish is recognized as a popular Chinese Indonesian dish together with bakso meatballs and mie ayam, served from simple humble street-side warung to restaurants. Since the recipe is almost identical to the popular mie ayam, food stalls and restaurants that serving mie ayam usually also offering kwetiau ayam and bihun ayam.
Mie gomak is commonly served in kuah or in spicy soup. However, a variant might cook the dish further and use less liquid, thus creating a mie gomak goreng or fried gomak noodle variant. Ingredients includes boiled stick noodles, chayote , carrot , daun salam or Indonesian bay leaves, lemongrass , beaten egg, and coconut milk .
Mee pok is a Chinese noodle characterized by its flat and yellow appearance, varying in thickness and width. The dish is of Chaoshan origin and is commonly served in the Chaoshan region of China and countries with a significant Chaoshan Chinese immigrant population such as Singapore, Malaysia and Thailand.
Mee kolo, or kolo mee (Malay: Mi kolok; Iban: Mi Kering or mi rangkai; Chinese: 哥羅麵; Jyutping: Go1 Lo4 Min6; Pe̍h-ōe-jī: Ko-lô-mī), is a Sarawakian dish of dry noodles tossed in a savoury pork (or chicken, duck for a halal version) and shallot mixture, topped off with fried onions [1] and tossed in a clear sauce.