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DO RE MIE Indonesia’s Most Famous Noodle Dishes

Indonesians love their noodle dishes. These are found every day at hawker stalls and restaurants alike. Here’s a list of the most common noodle dishes you can find.

KWETIAU

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Another common noodle dish is kwetiau. When served stir-fried, kwetiau is very similar with mie goreng when it comes to the composition, the ingredients used, and even the taste. The only real difference with kwetiau is the use of white flat rice noodles instead of the usual yellow wheat noodles in mie goreng. It is equally famous as its cousin, and is very similar to char kway teow which is common in Singapore and Malaysia.

BAKMI JAWA

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While this one may have more non-Chinese influence like mie Aceh with the use of curry paste, bakmi Jawa has actually become an iconic representation of Indonesian cuisine. Cooked in a wok fueled with charcoal; bakmi Jawa is usually served with cabbage, chicken, and eggs. Commonly served soupy, other versions of this dish have the less soup (Javanese: nyemek) version or even stir-fried.

LOMIE

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While it may not be as familiar as mie goreng or kwetiau, lomie actually has a large following in certain areas and cities around Indonesia. While it may also use pork, lomie is also known for its combination with shredded chicken, water spinach, and the unique thick seafood soup with shrimps.

IFUMIE

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Ifumie is a good example of a hearty noodle dish that employs the full use of capcay or the mixed meat and vegetables dish with thick sauce. The use of crispy fried noodles as the foundation of the dish is very distinctive and the noodles are then showered with the capcay. This creates a very colorful and appetizing dish, fit for family gatherings and parties.

MIE GORENG
As the mother of all Chinese-influenced noodle dishes, mie goreng or fried noodles is not only famous in Indonesia but also in neighboring countries Singapore and Malaysia.

Yellow wheat noodles are the most common noodles used in the most basic version found at street vendors or food courts, this is mixed with cabbage, eggs, with meatballs and sliced chicken. Mie goreng is also presented in restaurants and five-star hotels as well. The versions have evolved between the use of pork or beef, or alternatively by adding seafood such as cuttlefish and shrimp as well.

What feels very Indonesian about the dish is the use of sweet soy sauce or kecap manis while it also retains the Chinese flavors from other sauces as well. Stir-fried on a very hot wok, mie goreng is perfect any time of day, from breakfast, lunch, a quick snack or for a family dinner. It has also influenced other noodle-based dishes and regional cuisines with their own versions.