8 Rekomendasi Kuliner Mi Asli Indonesia, Dijamin Nagih!

"8 Recommendations for Authentic Indonesian Noodle Culinary Delights, Guaranteed to be Addictive!"

Dream - Can be processed with various techniques and served in various flavors, who would refuse this menu. Yes, besides rice, Indonesian people often make noodles as a daily menu. Even in almost every corner of Indonesia, noodles can be found with various preparations. Take for example egg noodles, rice vermicelli, and kwetiau which have their own unique flavors that can produce delicious and tempting dishes.

Furthermore, each region has its own way of processing and serving noodle dishes. Some are made into clear soup, thick soup, or even fried until crispy. For you noodle lovers, have you tried various Indonesian noodle dishes? If not, now is the time for you to explore the pleasure of noodles prepared with the blend of local spices!

Photo: Shutterstock

"Mi Lethek"

Originating from Srandakan, Bantul, Yogyakarta, this one is made from the main ingredient of dried cassava flour or dried cassava that has been finely ground, and its production is still very traditional.

Named lethek because of its dull color, as it does not use any artificial coloring and preservatives. When processed, lethek noodles will be added with chicken broth, eggs, shredded chicken, cabbage, and fresh tomatoes.

Photo: Ministry of Tourism and Creative Economy of the Republic of Indonesia

"Mi Aceh"

This typical Aceh cuisine is famous for its spicy seasoning and delicious taste on the tongue. It is known that Aceh noodles are made from yellow noodles sautéed with various spices and slices of mixed squid, shrimp, beef, and even crab.

In one serving of Aceh noodles, we will also be given emping (melinjo crackers), fried onions, lime juice, pickles, and sprinkles of fried peanuts. The combination of spicy, savory, and sour flavors perfectly blend on our taste buds.

Photo: Ministry of Tourism and Creative Economy of the Republic of Indonesia

"Mi Celor"

This special Palembang noodle is a noodle dish with a very strong seafood flavor. Because, the celor noodle soup is made from a combination of shrimp broth, coconut milk, eggs, wheat flour, making its texture thick, and the taste even more savory.

For topping, mi celor usually added boiled egg slices, shrimp, and fried onions. You can also enjoy culinary tourism around Musi River Palembang, you know!

"Mi Titi"

The following 'Bahasa' text translated to 'English' while preserving any html tags: "This noodles from Makassar is processed by frying dried yellow noodles, so that its shape resembles a bird's nest. When served, the typical Makassar titi noodles will be poured with thick and savory broth and added with toppings of chicken pieces, green vegetables, and fried meatballs."

The crispy texture of dry-fried noodles, combined with thick broth and tender meat texture, guaranteed to make anyone who tastes it addicted, you know!

"Mi Tarempa"

The following is the translation of the 'Bahasa' text to 'English' while preserving any html tags: "Mi tarempa originates from the Riau Islands, precisely located in the Tarempa region, Anambas Regency. But this mi is also often found in Batam and Tanjung Pinang. At first glance, mi tarempa is similar to mi aceh. The difference lies in the type of mi used."

The following is the translation of the given 'Bahasa' text to 'English' while preserving any HTML tags: "Mi tarempa is made from fried kwetiau noodles with spices. It becomes even more tempting when it is cooked. Mi tarempa is then garnished with shredded mackerel, bean sprouts, and egg, giving it a unique flavor."

Photo: Ministry of Tourism and Creative Economy of the Republic of Indonesia

"Mi Kocok"

Not only does Bandung have batagor, cilok, and seblak, but it also has delicious authentic Indonesian noodle dishes. In Bandung, there is mi kocok which has a savory and tasty flavor.

It is called mi kocok, because when boiling the noodles, the cook will put the noodles into a perforated container, then the noodles are shaken until cooked. When served, mi kocok will also be given slices of beef trotters, meatballs, bean sprouts, sprinkled with fried onions and celery, then poured with clear broth made from beef broth.

"Mi Ongklok" in English is "Mi Ongklok". Since it does not contain any HTML tags, the translation remains the same.

Mi ongklok is one of the unique traditional Indonesian noodle dishes. This traditional noodle comes from Wonosobo, specifically the Dieng Plateau area. The name "ongklok" itself comes from the noodle strainer made of woven bamboo basket. The uniqueness of mi ongklok can be seen from its thick brown broth. This broth is made from a mixture of starch called "lo".

Then added coriander, galangal, dried shrimp, salt, and palm sugar. That's what makes mi ongklok slightly sweet, and to enhance the savory taste, this typical Wonosobo noodle is usually served with beef satay.

Photo: Shutterstock

"Mi Cakalang" translates to "Mi Cakalang" in English. Since it does not have any HTML tags, the translation remains the same.

According to its name, Mi Cakalang dish has a very strong fish aroma. This is because Mi Cakalang is made from yellow noodles topped with smoked cakalang or typical Manado smoked fish.

The unique thing about cakalang noodles lies in its broth which does not contain any fish elements at all. Instead, it is only made from basic ingredients such as pepper and garlic. To enhance the enjoyment, cakalang noodles are often added with roa sambal, bakasang sambal, or red sambal. The smoky aroma from this cakalang is guaranteed to keep you chewing! Source: Ministry of Tourism and Creative Economy of the Republic of Indonesia

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