Here’s another neat Indonesian variety sent by Pher Engi – thanks again! So, what flavor is it? Let’s ask Wikipedia –
Empal gentong is a spicy Indonesian curry-like beef soup originating in Cirebon, West Java. It is a variety of the Soto cuisine[1] and is similar to gulai which is usually cooked with firewood in a gentong stove (Javanese for clay pot). The ingredients include cuts of beef, and cow offal such as intestine, tripes, lungs, etc. cooked with curry-like spices in coconut milk, garlic, chilies, chives (kuchai) and sambal in the form of chili powder.[2] Empal gentong can be eaten with steamed rice, ketupat or lontong. Empal gentong originated from Battembat, Tengah Tani, and Cirebon Regency.
Sounds good to me – let’s hit it!
Indomie Rasa Empal Gentong – Indonesia
Detail of the packaging (click to enlarge). Looks to be meat free but check for ourself. To prepare, boil noodle in 400ml water 3 minutes. Add in sachet contents. Finally, stir and enjoy!
The noodle block.
A dual sachet of powder soup base and chili powder.
A combo of seasoned oil and fried onion.
Ah – solid ingredients!
Finished (click to enlarge). Added scallion, egg, crushed red pepper, fried onion, and sesame seed. Noodle is great – light gummy outer and gauge was pleasing, with a toothsome softness. The broth has indeed a curry-esque quality and a nice flavor. Included onion and bits were of good quality and complimented. 4.25 out of 5.0 stars. UPC bar code 089686910308.
Indomie 6 Flavor Variety Pack, 3 Oz (Pack of 30)
Watch me cook on Instant Noodle Recipe Time!
