This time I do not discuss the local foods menu that I usually discuss in a collection of posts ago, but I will discuss the food that is always preferred and everyone in Indonesia. One of them is noodles, noodles is a substitute food other than rice, which is also believed to come from China. In Indonesia, noodle preparations are varied and varied, based on the characteristics and characteristics of the regions in Indonesia.
Which makes the culinary of each region in Indonesia has distinctive characteristics that differ between regions with other regions, is the taste of cuisine each region has a characteristic and strong characteristic because the spices are processed in the noodles are rich in spices. Lots of studies on noodles that are part of the menu for local foods that discusses the typical noodles ranging from the western tip of Indonesia to the eastern end. Starting from Mie Aceh, Mie Kocok Bandung, and many others.
Even the class of instant noodles in Indonesia is great to make noodles with a distinctive taste of traditional Indonesia. This shows how the taste and typical dish from Indonesia have already had a place in the hearts of culinary enthusiasts and has become the trend of local food in Indonesia.
Likewise, with me, the impression of Indonesian traditional noodles is indeed attached, in addition to the extraordinary taste is also an interesting presentation and also a trend in local food. One of them is “Kediri Noodle”, there is a different impression when enjoying this noodle, this noodle is very delicious, in addition to the noodle material taken from Kediri, and indeed wider than most noodles. Why is Kediri noodle so delicious? This is because when cooking, this noodle is cooked with charcoal fuel, so the burning more evenly. With a uniform combustion, the spices that are processed become evenly and more pervasive.
In addition to Kediri Noodle, there is also “Jogja Noodle”, this noodle also has a characteristic that is almost the same as Mie Kediri. When visiting Jogjakarta to enjoy a weekend getaway, I did not accidentally enjoy this Jogja Noodle, the atmosphere of the night and the rain conditions caused me to get out of the hotel to find food to fill an empty stomach. And my choice was directed to a seller of rice and fried noodles next to the hotel where I stay. At first, I was just waiting for my order fried noodles, but for a few moments, I observed that there are different ways of cooking fried noodles in Jogja with most noodles in my area. Mie Jogja is cooked with charcoal fuel, the same way with Mie Kediri. Maybe the only difference is the spices in it.
Another one of my favorite noodles, I call it “Boiled Noodles“, actually this boiled noodle is chicken noodles with additional noodles of chicken slices and flour crackers. This noodle is actually almost the same as “Mie Kocok Bandung”, this noodle is obtained by entering the noodles into hot water then mixed until cooked. And for spices, just like most chicken noodle herbs.
There it is, some reviews about traditional Indonesian noodles that I had tried. Let’s explore the pleasures of Indonesian culinary especially by trying this diverse Indonesian cuisine or culinary.