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Mie Kering or Makassar Dried Noodle is a Chinese Indonesian cuisine, a type of dried noodle served with thick gravy and sliced chicken, shrimp, mushrooms, liver, and squid. It is somewhat similar to Chinese I fu mie , only the noodle is thinner.
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, [1] [2] with more than 600 ethnic groups.
Kue satu (in West Java and Jakarta) or kue koya (in Central and East Java) is a popular traditional kue kering (dry traditional cookie) made of sweet white-colored mung bean powder that crumbles when bitten. It is commonly found as a traditional cookie in Indonesia, especially in Java.
Mie kering, dried noodle in thick sauce. Lomie (滷麵), a bowl of thick yellow noodles served in a thickened gravy made from eggs, starch, and pork stock. Mie pangsit, thin egg noodles with wonton dumplings. Mie rebus, boiled noodle. Mie tarik (拉麵), lit. "pulled noodle"; a local name for la mien.
Also known as kering tempe (lit: 'dry tempeh'), or sambal goreng tempe if mixed with plenty of hot and spicy sambal chili pepper sauce. It is a crispy, sweet and spicy, fried tempeh. [ 52 ] The raw tempeh is cut into small sticks and thoroughly deep-fried until no longer moist, and then mixed with palm sugar, chili pepper or other spices, or ...
In Indonesia, especially among Betawi people, lontong usually served as lontong sayur, pieces of lontong served in coconut milk soup with shredded chayote, tempeh, tofu, hard-boiled egg, sambal, and kerupuk. [4] Lontong sayur is related and quite similar to Ketupat sayur and is a favourite breakfast menu next to bubur ayam and nasi uduk.
Indonesian Sundanese meal; Ikan bakar (Grilled fish), Nasi timbel (Rice wrapped in banana leaf), Ayam goreng (Fried chicken), Sambal (Chili sauce), Tempe goreng (Fried tempeh), Tahu goreng (Fried tofu), and Sayur asem (Sour vegetable soup); the bowl of water with lime is for hand washing called Kobokan.
See also References Further reading External links A acidulate To use an acid (such as that found in citrus juice, vinegar, or wine) to prevent browning, alter flavour, or make an item safe for canning. al dente To cook food (typically pasta) to the point where it is tender but not mushy. amandine A culinary term indicating a garnish of almonds. A dish served amandine is usually cooked with ...