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Mie nyemek jawa The third variant is the mie lethek jawa or mie nyemek jawa, both names in Javanese language denotes "moist" and "soft", which means the noodle is soft and moist, but not as soupy as Mie Godhog Jawa. [8] Its moist degree approximately between boiled noodle and fried noodle.
Ifumi is an Indonesian crispy deep fried thick noodle dish, popular in Maritime Southeast Asia, served in a thick savoury sauce with pieces of meat or seafood and vegetables.
Mie cakalang is a traditional Indonesian skipjack tuna noodle soup from Manado, North Sulawesi, Indonesia. [1] Mie means "noodle", while cakalang is Manado dialect ...
Instant noodles, or instant ramen, is a type of food consisting of noodles sold in a precooked and dried block with flavoring powder and/or seasoning oil. The dried noodle block was originally created by flash-frying cooked noodles, which is still the dominant method used in Asian countries; air-dried noodle blocks are favored in Western countries.
Mie goreng jawa, Javanese-style of mie goreng (also known as mie goreng tek-tek by local) with drier and sweeter version due to addition of sweet soy sauce. [ 9 ] Mie hokkien , fried noodle dish, consists of egg noodles and rice noodles stir-fried with egg, slices of pork, prawns and squid, and served and garnished with vegetables, small pieces ...
Soto mie, [3] Soto mi, or Mee soto [4] is a spicy Indonesian noodle soup dish [5] 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.
Today, due to the migration of Javanese people to neighboring countries, pecel lele can also be found in Singapore and Malaysia. Although it has a similar name, it should not be confused with another Javanese dish, pecel , which is a vegetable dish served in peanut sauce .
Mie kocok (lit. ' shaken noodle '), is an Indonesian beef noodle soup, a specialty of Bandung City, West Java.The dish consists of noodles served in rich beef consommé soup, kikil (beef tendon or slices of cow's trotters), bean sprouts and bakso (beef meatball), kaffir lime juice, and sprinkled with sliced fresh celery, scallion, and fried shallot.