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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. The dishes are to be served hot while the noodles are still crisp until the noodles are softened by the sauce and are ready to be eaten.
This page was last edited on 23 January 2021, at 04:59 (UTC).; Text is available under the Creative Commons Attribution-ShareAlike 4.0 License; additional terms may apply.
Mie aceh kuah, soup noodle dish that made with goat meat or seafood and served with emping, slices of shallots, cucumber, and lime. Mie ayam, chicken noodle soup [7] comprising a bowl of chicken stock, boiled choy sim, celery leaves, diced chicken cooked with sweet soy sauce, and fried shallots. Some variants add mushrooms and fried/boiled ...
Indomie is an instant noodle brand produced by the Indonesian company Indofood, [1] the largest instant noodle manufacturer in the world with 16 factories. Over 28 billion packets of Indomie are produced annually, [citation needed] and exported to more than 90 countries.
Nunuk Nuraini (1961 – 27 January 2021), also known as Bu Nunuk ("Mrs. Nunuk"), was an Indonesian food scientist who invented Indomie's mi goreng-flavor instant noodles. [1] [2] West Java governor Ridwan Kamil called her pahlawan bagi anak-anak kos ("hero for the boarding house kids"). [3] [4] The mi goreng flavor is described as a "cult ...
Due to the popularity of this style of noodle in the summer months, production of hiyamugi began on April 14 each year at the Uncho-in Temple. [ 4 ] The Onryo-ken Nichiroku records kept by Kikei Shinzui between 1435 and 1466 at the Rokuon-ji Temple (also part of the Shōkoku-ji Temple complex) do not mention the "daily noodles" served to monks ...
Oncom can be prepared and cooked in various ways. It can be simply deep fried as gorengan fritters, seasoned and cooked in a banana leaf pouch as pepes, or roasted, seasoned, and mixed with steamed rice as nasi tutug oncom. [5]
Beef kway teow or beef kwetiau is a Maritime Southeast Asian dish of flat rice noodles stir-fried and topped with slices of beef or sometimes beef offal, served either dry or with soup. The dish is commonly found in Southeast Asian countries, especially Singapore and Indonesia, and can trace its origin to Chinese tradition .
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