So Delicious, Makes Mi Nyemek the Hungry Savior

Dream - Mi goreng nyemek is a variation of Indonesian fried noodles that has a unique and appetizing taste. The characteristic of this noodle lies in the soft texture of the noodles combined with selected spices and various additional ingredients.

In addition, mi goreng nyemek is often served slightly soupy, making it even more delicious and satisfying. Curious about how to make it? The spices used are also easily found in your kitchen. Check out the recipe.

Ingredients and How to Make:

Ingredients:

• 1 sheet of dried egg noodles
• 3 tablespoons shredded chicken
• 1 tomato, sliced
• 2 stalks of spring onion, sliced
• Cabbage, sliced
• 1 egg
• Fried shallots

Spices:

• 2 cloves of garlic, mashed
• 1 shallot, mashed
• 1 teaspoon soy sauce
• 1/2 teaspoon oyster sauce
• 2 tablespoons sweet soy sauce
• Sugar, salt, and pepper to taste

How to Make:

1. Heat water, then boil the dried noodles until half cooked. Set aside.
2. Saute the mashed spices. Then, add a little water, noodles, shredded chicken, meatballs, tomato, spring onion, and cabbage. Stir until well mixed. Add sweet soy sauce, soy sauce, and oyster sauce.
3. Add the egg and stir until the broth thickens while adjusting the taste.
4. Sprinkle with fried shallots. Serve while warm.

(Source: Diadona)

A 'Different' Rendang Recipe with Beef Lungs as the Main Ingredient, Must Try

Dream - Do you like eating beef offal? Have you ever tasted beef lungs with a chewy and non-slimy texture? Many people transform beef lungs into various special culinary dishes, one of which is rendang lungs.

Rendang is not only made with beef, but beef lungs are also delicious when made into rendang dish, Sahabat Dream.

Curious about how to make it? Check out the following recipe that Dream has summarized from Diadona.

Ingredients and How to Make:

Ingredients:

• 250 grams beef lungs
• 250 ml coconut milk
• 2 bay leaves
• 2 salam leaves
• 2 slices of galangal
• 2 stalks of lemongrass

Ground spices:

• 5 cloves of shallots
• 5 cloves of garlic
• 5 red bird's eye chilies
• 5 curly red chilies
• 1 candlenut
• 1/2 tablespoon coriander powder
• 1/2 finger-sized turmeric
• Salt to taste
• Sugar to taste

How to make:

• Boil the lungs with lemongrass, garlic, and bay leaves until cooked.
• Cut the lungs, then fry them.
• Blend the ground spices. Saute together with lemongrass, galangal, salam leaves, and remaining bay leaves.
• Pour in the coconut milk and water until boiling.
• Add the lungs, sugar, and salt, stir again.
• Cook until thickened for 1 hour, then drain.
• Rendang lungs are ready to be served.

(Source: Diadona)

Maximum Infused Pesmol Seasoning, Note the Recipe

Dream - Tilapia fish is known for its sweet, salty, and savory taste. The texture of this fish meat is also elastic and dense, and there are no small bones in the flesh. No wonder tilapia fish is often used as a preferred ingredient, especially when making pesmol.

If you want to make pesmol with various typical Indonesian spices, check out the recipe below.

Ingredients and How to Make

Ingredients:

• 600 grams tilapia fish
• Ground spices:
• 7 cloves of shallots
• 6 cloves of garlic
• 5 candlenuts
• 1/2 finger-sized turmeric
• 1/2 finger-sized ginger

Additional spices:

• 15 whole red and green bird's eye chilies
• 2 red curly chilies, diagonally sliced
• 1 stalk of spring onion, thinly sliced
• 1 large tomato, sliced
• 1/2 finger-sized galangal, bruised
• 1 stalk of lemongrass, bruised
• 2 bay leaves
• 1 lime leaf
• 1.5 cups of water
• 3 tablespoons cooking oil
• Salt, powdered broth, and sugar to taste

How to make tilapia pesmol:

1. Clean and marinate the tilapia fish with lime juice and salt, then fry until cooked, either dry or not according to taste
2. Heat the cooking oil, saute the ground spices until fragrant. Add all the additional spices. Stir slowly, let the water boil
3. Add the fried fish. Let the spices infuse without stirring to prevent the fish from breaking
4. Adjust the taste, wait until the spices thicken, then remove from heat and serve

(Source: Diadona)