Selamat malam, Raffies!
Did you have a nice Saturday? Here in the Netherlands it was finally sunny and warm. I enjoyed my afternoon getting my season pass for swimming and enjoying the sun in the garden.
Today it’s time to go to Indonesia! We are making the dish of my childhood. As my mom used to live in Indonesia, I grew up eating quite a lot of Indonesian cuisine. Mie goreng used to be my favourite dish as a kid.
Mie goreng, also known as Mee goreng in Malay, is a common dish not only in Indonesia, but also in Malaysia and Singapore. You can eat this at any time of the day: breakfast, lunch and dinner. Traditionally, it used to be a dish which used leftovers. The difference between nasi and bami goreng is that nasi goreng is made with rice. The word “nasi” actually means rice, while “mie” means noodle and “goreng”means “fried”.
250 g chicken or beef, diced or striped
1 egg per person
250 g mie noodles (boilt according to the package)
1 can coconut milk
1 onion, minced
2 cloves of garlic, minced
2cm fresh ginger, peeled and minced
2 tbsp curcuma
1 tsp coriander powder
1 tsp clovers, powdered
1 tsp cardamom,powder
1 tbsp chili flakes
fresh coriander for garnish
1-2 tomatoes, sliced
1 cucumber, sliced
Heat some peanut oil in a wok. Add the onion, garlic and ginger and fry for a minute. Add the coriander, cardamom, curcuma, clovers and chili flakes. Stir and fry for a couple of minutes.
Now add the meat and fry until not pink anymore. Pour in the coconut milk, bring to a boil and then let it simmer, until the liquid is almost completely absorbed. This will take approximately 45 minutes.
In a separate pan, scramble and fry the eggs. Set aside.
Add the noodles you previously boilt to the mixture and fry until crispy. Eventually add some oil, if you feel the need. Pour a few tablespoons of Kejtap Manis into the mixture. Add the egg and mix well. Season with salt and pepper.
Garnish with tomatoes, cucumbers and coriander.
If you want to try this dish out, a nice recipe that resembles the one I grew up with is the one you can find in “The Food of Indonesia” by Tuttle Publishing.
In my collection of recipe books, “Best-Ever Cooking of Malaysia, Singapore, Indonesia & The Philippines” by Hermes House is a great introduction into the marvellous cuisine of Indonesia & Co.