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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 ...
Mie ayam, mi ayam, or bakmi ayam (Indonesian for 'chicken bakmi', literally 'chicken noodles') is a common Indonesian dish of seasoned yellow wheat noodles topped with diced chicken meat . [ 3 ] [ 4 ] It is derived from culinary techniques employed in Chinese cuisine .
Mie Bangladesh or Bangladeshi noodles (Indonesian: mi meaning "noodle" [1]), also called nyemek noodles [2] is a dish of Indonesian cuisine. It is a variation on mi goreng and originated in the Indonesian city of Lhokseumawe, Aceh .
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.
Mie bakso is an Indonesian noodle soup dish consists of bakso meatballs served with yellow noodles and rice vermicelli. This dish is well known in Chinese Indonesian , Javanese and Malay cuisine . Mie bakso is almost identical with soto mie , only this dish has meatball instead of slices of chicken meat .
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.
Mie Tarempa is unique for its reddish looks, optional choice of meat, and wide and chewy noodles. The taste of the dish can be described as a mixture of sweet, sour, and spicy. [ 2 ] The dish is also considered to taste light despite the amount of oil that is found in the dish.